In food and beverage, innovative brands often get the most attention. Novel ingredients, formulations and flavors draw crowds. And, yet, products that are positioned as incrementally better-for-you than existing options might have more runway over the long-term. The hosts discussed the topic in this episode, which highlights several new products and brand extensions launched in recent weeks. This episode also features a conversation with Good Culture co-founder and CEO Jesse Merrill and Steve Young, a managing partner with private equity firm Manna Tree, about the synergy between profit and purpose. 0:35: Jan, We Hardly Knew Thee. Expo What? VIPs Always Get Perks. Granola, Beans, Oats & Vibes. – Upon the arrival of a new month, the hosts looked ahead to Expo West 2024 and noted benefits that Taste Radio VIPs can receive at the event. They also chatted about Poppi’s new TV advertisement, sampled a new line of “cookie granola,” spoke about why a “basic” oat milk might resonate with Gen Z consumers and lauded luxury brownies and cold-brewed tea. 31:54: Interview: Steve Young, Managing Partner, Manna Tree & Jesse Merrill, Co-Founder/CEO, Good Culture – During Manna Tree’s Leadership Summit in Vail, Colorado, Steve and Jesse sat down with Taste Radio editor Ray Latif for a conversation that began with a review of morning routines and why the Good Culture CEO no longer wakes up with anxiety. The discussion shifted to the interaction between investor and entrepreneur, balancing core values and business fundamentals, and why patience is a key aspect of their relationship. Jesse also explained why Good Culture prioritizes “consumer love and consumer demand” and why they both agree that “mission drives return” on investment. Brands in this episode: Good Culture, Poppi, Olipop, Culture Pop, Pepsi, Coke, Athletic Brewing, Ithaca Hummus, Nature’s Bakery, Fig Newton, Somos, Heyday Canning, A Dozen Cousins, Purely Elizabeth, Oatly, MALK, Lexington Bakes, Honey Mama’s, Erva, Weekday Vibes

Ten years ago, few believed that an upstart brand could revolutionize the sleepy category of cottage cheese, and, by extension, dairy-based foods as a whole. Good Culture co-founder Jesse Merrill was part of that small cohort, and his steadfast belief that consumers want better-for-you and better tasting options in the dairy case defines his company, one some have described as “the next Chobani.” Launched in 2015, Good Culture markets a variety of cultured dairy products, including its flagship line of certified organic, pasture-raised, stabilizer and additive-free cottage cheese, along with sour cream, cream cheese and milk. A certified B Corporation and partner of 1% for the Planet, Good Culture products are sold nationally at Whole Foods, Target, Ralphs, Walmart, Sprouts and Kroger. In 2022, the company completed a $64 Million Series C funding round led by mission-driven private equity firm Manna Tree which also included investment from actress Kristen Bell. At the time, Good Culture was generating $70 million in annual retail sales and targeting $100 million in sales for the fiscal year. In this episode, Jesse spoke about how Good Culture aligns mission and values with business fundamentals, why proof of concept and velocity are keys to its growth strategy, being maniacal about delivering on the products’ key attributes and how the best advice he ever received has benefited the company.  Show notes: 0:43: Interview: Jesse Merrill, Co-Founder & CEO, Good Culture – Jesse spoke with Taste Radio editor Ray Latif amid Manna Tree’s Leadership Summit in Vail, Colorado and discussed his transition from the beverage industry into food, how he addressed early naysayers of Good Culture, holding ground on mission and values with retail partners and investors and why timing is critical when saying “yes” or “no.” He also explained why non-promotional “velocity is the number brand health metric,” why the company waited until it had established enough equity with its core business before innovating in other categories, how he views realistic versus ambitious goals and how both the worst and best advice he ever received impacted Good Culture’s development. Brands in this episode: Good Culture, Annie’s

In this special presentation of our sister show, BevNET & NOSH’s Community Call, industry veteran Arnulfo Ventura shares his winning blueprint for achieving exponential growth in CPG. Discover the tactics to propelling growth and strategically positioning a brand for acquisition.

Has “organic” lost its sheen? Based on Nielsen IQ data presented by Whipstitch Capital’s Nick McCoy, it would appear so. A veteran food and beverage investment banker, McCoy spoke at a recent event in Vail, Colorado hosted by private equity firm Manna Tree. As part of a presentation on deal flow and trends in the natural products industry, he revealed a shift of the most important product attributes for consumers of natural brands, and how Gen Z and Alpha’s current spending patterns can inform brands about where to invest their resources. The Manna Tree event also featured fireside chats with General Mills M&A director Andrew Petz and Holly Adrien, who leads natural and organic strategy for Kroger and is the retailer’s innovation manager, each of whom shared insights about their respective roles amid an evolving landscape for natural products. Ray attended the event and shared takeaways in this episode, which also includes the hosts’ assessment of Nutrabolt’s investment in supplement brand Bloom Nutrition and the acquisition of plant-based creamer brand nutpods. The hosts also riffed on a handful of new products, including Heath-Ade’s new soda brand Sunsip. Show notes: 0:35: When In Vail, Vest Up. Time To Invest In Sustainable Packaging? A Good Match. Jacqui’s Peas. – The hosts commented on Ray’s unusual outfit and lack of ski plans before he gave a summary of business presentations from Manna Tree’s Leadership Summit, held earlier in the week. Amid the synopsis, they chatted about why a high-profile cereal company was struggling to find an acquirer, best practices for connecting with retailer buyers and a few expectations for Expo West. Ray shared his take on Health-Ade’s latest attempt at soda, while John and Mike spiced things up with new hot sauces and chili crisps and Jacqui shared her passion for peas. Brands in this episode: Gotham Greens, Health-Ade, The New Primal, Good Culture, Verde Farms, C4, Bloom Nutrition, nutpods, Sunsip, Red Clay, Truff, Muci, Bhuja, Magic Spoon

By his own admission, Will Nitze doesn’t give great advice. His nearly 41,000 Linkedin followers, however, likely have a different opinion. Will cut his teeth in CPG in 2017 when he launched IQBAR, a pioneering brand of protein bars infused with adaptogenic ingredients that are said to improve cognitive function. The company has since created a portfolio of brain health-centric product lines, including zero–sugar hydration powders and instant mushroom coffee. IQBAR is carried in over 10,000 locations, including Walmart, Sprouts, Wegmans, BJ's Wholesale, Vitamin Shoppe and H-E-B. Over the past six years, Will has chronicled his experience as an entrepreneur via daily posts on Linkedin where he shares words of encouragement and lessons learned from building an upstart brand. But he’s careful to contextualize insights and advice – including those about IQBAR’s successful ecommerce strategy and its unorthodox approach to financing – as specific to his business and not necessarily applicable to other brands. Nevertheless, he has the attention of many founders who praise his candid takes on the food and beverage industry. Will is equally forthright in the following interview, in which he shares and explains his perspective on everything from fundraising (“Bootstrapping is the worst thing you can do.”) and staffing (“How can we build a $50 million brand with a staff of six?”) to retail strategy (“Choose channels that scale well.).  Show notes: 0:43: Interview: Will Nitze, Founder & CEO, IQBAR – Nitze spoke about his recent move from Boston to Miami and why IQBAR has always been a remotely operated company, how posting daily content on Linkedin has helped grow his following and why he’s cautions founders active on the platform not to confuse some information with actionable advice. He also explained how trial and error has been the best education on how to build a brand, the value of e-commerce success in landing distribution at brick and mortar retailers, how his realization that “people don’t really want brain food” impacted business strategy and why he hates hiring employees. Later, he explained why you can’t negotiate well without telling really good stories, how innovation impacts investor interest and how to assess timing when launching brand extensions. Brands in this episode: IQBAR, Nutpods, Reese’s

Trademarks are important. Just ask MrBeast. The hosts discussed how a permanent injunction against the YouTuber’s Feastables brand could have been avoided. They also spoke about the impact of Uber’s shocking decision to shut down alcohol delivery service Drizly, a notable take on ultra-processed food, and the divide between those that crunch beer mints and those who don’t. Yes, beer mints. This episode also features an interview with Mike and Janell Bass, the co-founders of Ponyboy Slings, a brand of ready-to-drink craft bourbon cocktails, who shared insights and advice on how to prepare for and win a pitch slam competition. Show notes: 0:41: New Cap. $1.1 Billion - It’s A Writeoff! The Demonization Of UP Food. Snackable Croutons. – Ray’s new hat went unnoticed, but Drizly’s looming closure was anything but. Jacqui commented on an eye-opening take on ultra-processed food penned by Nosh’s Monica Watrous and the hosts collectively said the phrase “Deez Nuts” approximately 50 times. They also snacked on croutons and date pops (or are they bites?), sipped on non-alcoholic espresso negronis and ate Miller Lite-flavored breath fresheners. 26:46: Interview: Mike and Janell Bass, Co-Founders, Ponyboy Slings –  Mike and Janell Bass are the founders of Ponyboy Slings, an upstart brand of bourbon-based canned cocktails that won BevNET’s 2023 Cocktail Showdown. In this interview, they spoke about how they assessed the opportunity to participate in the competition, why aligning presentation and stage performance was critical to their victory, how creating a list of potential judges’ questions was a key part of their preparation, and why they encourage pitch slam contenders to practice their pitch while washing dishes. Brands in this episode: Ponyboy Slings, Heaven’s Door Spirits, Feastables, Dee’s Nuts, Rise Brewing Co., Mountain Dew, Liquid Death, AriZona Beverages, Heyday Canning, Kooshy, Joolies, Myna, St. Agrestis, Bad Idea, Miller Lite, Altoids

What compelled Diageo, one of the largest CPG companies in the world, to invest in non-alcoholic spirit brand Ritual Zero Proof, which at the time of the funding deal was pre-launch and operating in a nascent category? The short answer is that it gave them — and, more importantly, their consumers — options. Launched in 2019, Ritual Zero Proof is a brand of non-alcoholic spirits crafted from natural botanicals and designed to mimic the flavor and burn of a classic spirit. The brand markets gin, whiskey, tequila, rum and aperitifs and is available nationally at retailers including Total Wine and Binny's Beverage Depot, as well as select Kroger banners and Hy-Vee locations.  Shortly before the debut of Ritual Zero Proof, the brand received a minority investment from global beverage alcohol company Diageo via its partnership with Distill Ventures, a venture capital firm and accelerator that invests in disruptive distilled spirit companies and non-alcoholic beverage brands.  In a press release about the deal, Ritual Zero Proof co-founder Marcus Sakey noted that “Americans want more choice,” and that non-alcoholic spirits represent an endurable shift in consumers’ ability to choose what and when they want to drink, a statement echoed by executives at Diageo and Distill Ventures.  In this episode, Sakey spoke about the impact of Ritual Zero Proof’s business strategy, liquid and branding in how Distill Ventures evaluated the company. He also spoke about how the brand became an anchor in an increasingly crowded category, the evolution of its marketing strategy, and how he assesses challenges from and advantages over new and existing brands. Show notes: 0:43: Interview: Marcus Sakey, Co-Founder, Ritual Zero Proof – Sakey spoke with Taste Radio editor about Ritual Zero Proof’s recent partnership with restaurant chain Uno Pizzeria & Grill and why he isn’t abstaining from alcohol during “Dry January.” He also discussed the inspiration behind the brand, the undrinkable original kitchen recipe, how hustling to get the attention of a Distill Ventures executive paid off, why sampling is often challenging but critical to converting skeptics and building relationships with consumers, and how the company considers ways to improve taste and aroma.  Brands in this episode: Ritual Zero Proof, Athletic Brewing, Guinness

It’s often said that compelling social media content is one of the most cost-effective forms of marketing for consumer brands. But the volume of videos and images posted daily on popular social platforms like Instagram and TikTok makes it challenging to capture users’ attention. In this episode, the hosts highlighted brands who create consistently authentic and entertaining content as a way to break through the clutter and develop a sustainable connection with their audiences. Show notes: 0:35: Wrestleball, X Ain’tThe Spot, Ray Loves Wendy’s, Dank & Dry, The Year of Better-For-You Chex Mix? – Within the first five minutes of the episode, John shared his strange social media habits, Jacqui said that she? likes “roughing people up” and Ray explained why he thinks Twitter (err X) is toxic. The hosts heaped praise on several brands whose social media strategies they admire, and pointed out specific posts as examples of how to generate humor and enthusiasm in authentic ways. They also sampled a Whistlepig’s non-alcoholic, cannabis terpene-infused bottled cocktail, a spicy honey and an even spicier hot pot condiment, and discussed the variety of new Chex Mix-style products coming to market. Brands in this episode: Fly By Jing, Deux, Omsom, Elavi, Gay Water, immi, WhistlePig, Ol’ Stiles, Mike’s Hot Honey, Sauz, Marimix, Hot Pot Queen, Chex

When an entrepreneur sells their company, it’s usually a cause for celebration. But when Alix Peabody, the founder of pioneering canned wine brand Bev, sold her company to global wine and spirits conglomerate E & J Gallo, she knew that not everyone would be cheering. Launched in 2017, Bev is known for its chic label design, better-for-you positioning and promotion of “empowerment and inclusivity in beverage and beyond.” E & J Gallo obtained exclusive U.S. distribution rights for Bev in February 2021 and acquired the company last June. At the time, Peabody hailed “Gallo’s values and commitment to women and diversity in the industry [as] exemplary of the exact change we aim to create.” It seemed like an ideal partnership, but Peabody quickly found herself isolated from many of her closest friends, co-workers and advisors who were unhappy with her decision to sell Bev. In this episode, Peabody chronicled the three years leading up to Bev’s acquisition, how she analyzed the timing and opportunity to sell the company, and the surprising fallout with confidants. She also reflected on how taking a brief respite to focus on her mental health impacted perceptions of her as a leader and Bev’s ability to land new investment, and talked about a potential return to entrepreneurship. Show notes: 0:43: Interview: Alix Peabody, Founder, Bev – Peabody and Taste Radio editor Ray Latif recalled their first conversation in 2019, before the entrepreneur spoke about her recent travels and why she returned to Instagram after a self-imposed, months-long hiatus. She also discussed Gallo’s interest in acquiring Bev, and why her reluctance to raise millions in new funding was a key factor in her decision to sell, which was also impacted by the challenge of separating her personal and professional relationships. Peabody also talked about the loneliness of entrepreneurship, how a two-month work break to address stress and anxiety yielded a surprising reaction by some colleagues and why she believes that the “best friend you can always rely on should be no one but yourself.” Brands in this episode: Bev

When Target embraces emerging categories, we take notice. The hosts discussed the retailer’s new curated endcaps of non-alcoholic cocktails and wine and what it means for the nascent set of zero-proof beverages. They also spoke about why Nosh is broadening its coverage (and tapped a new leader to helm the vertical) and how a fast-growing hydration brand and popular sparkling water company have each taken a bigger-is-better approach to their packaging,  This episode also features an interview with Will Fabry, the master distiller for CraftCo, a Michigan-based portfolio company that owns several acclaimed spirit brands, including  Jos. A. Magnus and Fox & Oden. Fabry spoke about CraftCo’s distilling philosophy, how it operates at the intersection of production, consumer demand and pricing, and how he attempts to improve upon and become more proficient in his role. Show notes: 0:40: More Green Juice & THC. LinkedIn Loves Monica. A ‘Perfect’ Upgrade. Kids + Tuna… Hmmm. – The hosts shared their thoughts on healthy habits for 2024 and chatted about Nosh’s expanded lens and the warm reception online for its new managing editor, Monica Watrous. They also spoke about Lemon Perfect’s move to a larger bottle and Spindrift’s similar shift, why they're not convinced that a tuna company’s attempt to woo kids will work and a sports drink brand’s new line of better-you-sodas. 28:24: Interview: Will Fabry, Master Distiller, CraftCo – A 20-plus year veteran of the culinary industry, Fabry joined CraftCo in 2018. In our conversation, he spoke about the impact of Michigan’s climate in how the company’s spirits are finished, how he and his team are consistently meeting the high expectations that consumers have come to expect from CraftCo brands, and how he managed Covid-driven supply chain challenges. Brands in this episode: Trader Joe’s, Evolution Fresh, Pressed Juicery, Biena, The Good Crisp, Lesser Evil, Lemon Perfect, Spindrift, De Soi, Ghia, Kin Euphorics, Surely, Nooma, Coppercraft, Jos. A. Magnus, Fox & Oden

This special edition of the podcast features highlights from interviews with seven founders, creators and innovators who joined us on the show during the second half of 2023. Our guests include John Fieldly, the chairman and CEO of Celsius; Maya Kaimal, the founder and chief creative officer of Maya Kaimal Foods; Dan Aykroyd, the co-founder of Crystal Head Vodka; Allison Luvera and Lauren De Niro Pipher, the co-Founders of  Juliet; Tom Colicchio, a partner with Colicchio Kitchen; and Chris Hunter, the co-founder and CEO of Koia. Show notes: 0:31: Interview: John Fieldly, Chairman and CEO, Celsius – Let’s kick things off with John Fieldly, the chairman and CEO of fast-growing energy drink brand Celsius. In this clip, pulled from an episode published on September 19, John spoke about how financial discipline is embedded in company culture, why ambition is key to maintaining the brand’s momentum and how he navigates disagreements with investors and shareholders. 9:57: Interview: Maya Kaimal, Founder, Maya Kaimal Foods – Next up we have Maya Kaimal, the founder and chief creative officer of Maya Kaimal Foods, a groundbreaking brand of Indian-inspired sauces, condiments and ready-to-eat dishes. In a clip pulled from an episode featured on November 28, Maya explained how the company operates and innovates at the intersection of data, trends and retailer needs, how she aligned with an investor that could support her vision, and what she’s learned about hiring the right – and wrong – people. 20:36: Interview: Dan Aykroyd, Co-Founder, Crystal Head Vodka – Let’s keep it going with actor, comedian and entrepreneur Dan Aykroyd, the co-founder of Crystal Head Vodka, an ultra-premium spirit brand identified by its distinctive skull-shaped bottle. In this clip, from our episode published on August 22, Dan spoke about what makes him an effective salesman and why he believes that his celebrity has a limited impact on the brand’s past and future. 25:44: Interview: Allison Luvera and Lauren De Niro Pipher, Co-Founders, Juliet – Next we have Allison Luvera and Lauren De Niro Pipher, the co-founders of Juliet, a premium brand of multiserve wine encased in an innovative cylindrical container. In the following clip, pulled from an episode published on August 1, Allison and Lauren explained why developing a unique package was central to the planning process, and discussed their challenging, but ultimately correct, decision to change package designers. 31:29: Interview: Tom Colicchio, Partner, Colicchio Kitchen – We continue with renowned chef, restaurateur and “Top Chef” judge Tom Colicchio, who is also a partner with premium sauce and condiment brand Colicchio Kitchen. In this clip, pulled from an episode aired on July 18, Tom spoke about how he defines “good food” and why he’s hesitant about adding an ethnic-themed line.  35:57: Interview: Chris Hunter, Co-Founder/CEO, Koia – Finally, we hear from Chris Hunter, the co-founder and CEO of plant-based beverage company Koia. In the following clip, pulled from an episode published on November 14, Chris spoke about the importance of setting goals in both his personal life and in business, the company’s first month of profitability and why he warns entrepreneurs about short-term trends within the investment community. Brands in this episode: Celsius, Maya Kaimal Foods, Crystal Head Vodka, Juliet, Colicchio Kitchen, Koia

What can BevNET and NOSH’s most-read news stories of 2023 inform us about the coming year? The hosts reflected on the sites’ top viewed articles from the past 12 months – including White Claw’s upcoming launch of a non-alcoholic line, the Erewhon NYC pop-up that never was and controversy over a kratom-infused shot brand – and what impact the news may have on trends, innovation and emerging categories in 2024.  Show notes: 0:35: B-Ball Brad. Mainstreaming Ultra. Who’s Gonna Drink That? Controversial Kratom. – Mike’s quick break from his soccer-themed brunch inspired us to learn more about Brad’s lifetime Celtics’ fandom. The hosts spoke about a news story that is featured in two of NOSH’s top 10 most read articles of 2023 before kicking the tires on White Claw 0%, who will be the likely consumers of the beverage and whether its arrival will be a boon to the emerging market for alcohol-alternative drinks. They also discussed the launch of a new entrepreneur-led venture fund, and the controversy surrounding the functional ingredient kratom and how a high-profile lawsuit is shaping its future. Brands in this episode: White Claw, Aura Bora, Liquid Death, Luna Bay, Per Se, Ghia, Melati, Bonbuz, De Soi, Calexo, Drippy, Magic Cactus, Vital Proteins, Koia, Skinny Pop, Birch Benders, Cooper Spirits, Sweet Leaf Tea, Perfect Snacks, Feel Free

Tony Burt has seen the light. But he’s rarely swayed by it. Burt is the founder and CEO of East Imperial, a New Zealand-based brand of upscale mixers inspired by a 1903 recipe for tonic water and made using natural and sustainably sourced ingredients. The brand markets several varieties of tonic water along with a grapefruit soda, ginger beer, ginger ale, soda water, lemonade and kola. A globally distributed brand, East Imperial is specifically focused on the on-premise channel. Its products are featured at world renowned cocktail bars, restaurants and hotels that align with its premium positioning. The company is in the midst of major expansion in the U.S., and despite vast retail opportunities available in the market, Tony is adamant that East Imperial maintains its focus on high-end hospitality. While the allure, spotlight and potential windfall revenue associated with distribution at major retail and restaurant chains are compelling, Burt notes that at the heart of East Imperial’s business strategy is a consistent and disciplined emphasis on the brand’s core values. In this episode, Burt spoke about the origins of East Imperial and his journey from advertising executive to  beverage entrepreneur. He also explained how the company holds the line on pricing and positioning, identifies ideal placement for its products and why it is agnostic about strategic partnerships. Show notes: 0:43: Interview: Tony Burt, Founder & CEO, East Imperial – In Sweden for the holiday season, Burt spoke with Taste Radio editor Ray Latif about his roots in the advertising business and how his experience informed him about trends, innovation and entrepreneurship, how he identified an opportunity in the super-premium tier of the mixer category and why East Imperial is primarily focus on the hospitality channel. He also explained why maintaining focus and discipline is a constant challenge, why rejecting some big distribution opportunities has helped the brand stay on track and how maintaining a consistent pricing strategy has helped the brand maintain its cachet. Brands in this episode: East Imperial

A $900 million M&A deal was a top talking point for the hosts, who also highlighted a $40 million private equity fund focused on investment in emerging brands and opined on both trendy concepts and those of cultural significance.  This episode also features an interview with culinary expert and product developer Henry Hill, who is drawing on his experience as a Michelin-starred chef and beverage entrepreneur to help modern brands optimize flavor and texture.  Show notes: 0:35: Doritos Divide Us. It Makes Sense. Kit Kat Is Number One? “Dry” Bottle Shops & Grimace. – The hosts chatted about a discontinued coffee soda brand before the Newton-based crew sampled the recently announced Empirical x Doritos Nacho Cheese spirit. Reviews were decidedly mixed. They also commented on Chobani’s acquisition of La Colombe and the news that Austin-based Springdale Ventures closed on its second fund, while voicing skepticism about a poll on America’s favorite holiday candy. Later, the team introduced a new segment in which they debated the runway and relevance of food and beverage-related concepts (such as non-alcoholic spirits, a well-known McDonald’s character and cultivated meat) before chatting about new products in the office and sipping on a magnum bottle of zero-proof wine. 31:45: Interview: Henry Hill, Founder, Hill’s Research Kitchen –  Henry Hill is a chef and former beverage entrepreneur turned product developer for the food and beverage industry. The founder of Hill’s Research Kitchen, Henry is tapping his experience – which ranges from working at world-renowned restaurants to commercializing a coffee soda–  to help both emerging and established companies develop new products that can resonate with modern consumers. Our conversation, recorded at NOSH Live Winter 2023, takes a deep dive into his journey and how he is applying insights gained from years in the kitchen along with those on a bottling line to create unique sensorial experiences in new food and beverage products. Brands in this episode: Doritos, Empirical, Chobani, La Colombe, Better Booch, KOS, Mr. Beast’s Feastables, BEATBOX, GOODLES, KitKat, Kinder, Rollin Greens, Kolonne Null, Wize Tea, Shonen Soda

Deux’s first three years in business reads like a case study on how to build an emerging brand: cultivate a community of loyal and engaged consumers who advocate for and frequently buy your products, and leverage DTC success to land distribution at national retailers. Leading with the tagline “the snacks you love with the ingredients you deserve,” Deux (pronounced DOUGH) markets refrigerated cookie dough, dessert spreads and donut holes, all of which are enhanced with functional nutrients and vitamins and contain no preservatives nor artificial flavors, colors or sweeteners. Founder Sabeena Ladha launched Deux in November 2020 with the aim of giving consumers “good for you” options in traditionally unhealthy food categories. Deux’s positioning, striking package design and appeal among social media influencers helped the brand establish awareness and elicit trial among its target consumer base, that of millennial and Gen Z females. In 2021, the brand landed a spot on reality TV show “Shark Tank” and although Ladha didn’t come away with a deal, Deux’s appearance on national television bolstered its following and online sales. Deux has since picked up retail placement at over 1,200 stores, including Whole Foods, Sprouts, The Fresh Market and Target. While a majority of the brand’s revenue comes from DTC business, Sabeena expects brick-and-mortar retail to become the primary driver of Deux sales in 2024. In this episode, Ladha spoke about how her prior work experience helped give the a better-for-you sweets brand a head start, why Deux promotes indulgence first and foremost, how the collaborative nature of its social media and influencer strategy has benefited trial, awareness and innovation, and how she navigates the challenge of managing three product lines.  Show notes: 0:42: Interview: Sabeena Ladha, Founder & CEO, Deux – Ladha spoke with Taste Radio editor Ray Latif about Deux’s recent collaboration with Jumbo Time Wines, why she feels like she has “an unfair advantage over other entrepreneurs,” takeaways from her time working at Frito-Lay and how she identified white space for a better-for-you functional and refrigerated cookie dough. She also explained why being hyper focused on Deux’s target consumers helps clarify business strategy, and shared specific details about its highly effective influencer strategy, including budgeting and contracts. Ladha also discussed her role in social media and consistent presence in posts and the complexity in giving each of Deux’s product lines the time and resources they need to thrive. Brands in this episode: Deux, Jumbo Time Wines

PRIME is a phenomenon. In the two years since its launch, the hydration and energy drink brand has risen to become a major player in both beverage categories and is generating hundreds of millions of dollars in revenue. What makes it so special? The hosts unpacked PRIME’s appeal and remarkable success. They also discussed a head-scratching-yet-spectacular collaboration between Doritos and a Copenhagen-based spirit company, highlighted key details to include in investor pitches and featured a handful of new products, including a delightful Girl Scout cookie-inspired snack. Show notes: 0:35: The New Vitaminwater. “Weird Booze” Tasting. Unsolicited Advice For The GSOA. Hey, Babe. Advent, Evolved. – The hosts pulled back the curtain on why BevNET chose Prime as its 2023 brand of the year and why John sees parallels between it and vitaminwater. They also wondered about the pairing of a sophisticated spirit brand and one often described as “junk food,” praised NOSH’s pitch slam finalists and sipped on a secret matcha-infused cream liqueur. The Newton team also snacked on chocolate mint-flavored mini waffle cones, while Jacqui showcased her favorite new advent calendar and set the stage for an on-location Taste Radio recording. Brands in this episode: PRIME, vitaminwater, Bodyarmor, Omsom, Fly By Jing, Empirical, Doritos, Four Loko, Koia, Chubby Snacks, Fishwife, Slim Jim, Tito’s, Glenrothes, Tostitos, Lay’s, Once Upon A Farm, Annie’s, Lentiful, Zwita, Fair & Square, Lexington Bakes, Confusion Snacks, Maazah, Muddy Bites, Babe Kombucha, Evolved, Hoplark

They say that everyone loves a good comeback story. Rudi’s is writing the first chapter of a new one. Founded in 1976, the Colorado-based brand markets organic and gluten free breads, including sourdough loaves, English muffins, wraps and buns, and has fostered a loyal consumer following at natural and conventional retailers including Whole Market and Kroger.  In 2014, natural foods company Hain Celestial acquired Rudi’s from private equity firm Charterhouse Equity Partners for $61.3 million. At the time, Rudi’s generated nearly $85 million in annual retail sales, according to published reports. Unfortunately, brand sales and distribution regressed under new ownership. By May 2020, revenue was down to $35 million while ACV in the natural channel, which had been at 98%, plunged into the 30s. That month, Hain unloaded Rudi’s to Mayfair Equity Partners, which incorporated the brand into its Promise Gluten Free bakery business. Over the next two years, Rudi’s saw two CEOs arrive and depart, but in October 2022 Mayfair enlisted board member Jane Miller, who previously led the brand from 2008 to 2014, to helm the company. She also tapped experienced food and beverage executive Adam Hertel as chief sales officer. Their plan to breathe new life into Rudi’s has evolved over the past year and came with the realization that sales and distribution couldn’t return to 2014 levels without a significant shift in strategy and investment in innovation. In this episode, Miller and Hertel explained how they identified the most pressing issues at Rudi’s and detailed its close working relationships with its retail partners to develop new products, including Texas toast and breakfast sandwiches. Show notes: 0:43: Interview: Jane Miller, CEO & Adam Hertel, Chief Sales Officer, Rudi's – Taste Radio editor Ray Latif spoke with Miller and Hertel at NOSH Live Winter 2023 about their respective paths to Rudi’s, how they incorporated market research and consumer trends into the company’s innovation strategy and how they factor timing and retailer resets into new product development and what gave them confidence to play in new categories. They also discussed how Gen Z and Alpha consumers fit into Rudi’s business strategy and brand positioning as a whole, why “95 percent vs. 99 percent certainty” is a rule they abide by and whether they advocate for team members to have an entrepreneurial mindset or prefer for ideation and strategy to be generated by leadership. Brands in this episode: Rudi’s Bakery, Jimmy Dean, Uncrustables

In the midst of our Winter 2023 events, the hosts highlighted the brands that triumphed in the NOSH Pitch Slam along with BevNET’s Cocktail Showdown and New Beverage Showdown. They also spoke about the palpable energy and enthusiasm at the events and why a new generation of THC-infused beverages indicates a promising future for cannabis drinks. 0:35: What Day Is It? Connections Aplenty. A Sitar Under The Stars. — Ray and the team spoke about their first week in Marina Del Rey, the events’ new venue and attendees’ praise of plentiful networking opportunities and retailer meetings. They also discussed the quality of brands participating in the BevNET and NOSH competitions and how Calexo’s victory in the New Beverage Showdown reflects strategic companies’ evolving perspective on cannabis drinks. Brands in this episode: Lentiful, Confusion Snacks, Zwita, Lexington Bakes, Maazah, Calexo, Magic Cactus, Ponyboy Slings, Mission Craft Cocktails, Fresh Fizz, Good Spirits Cocktails, Fast Penny Spirits, DIO Cocktails, Tif's Spiked, Fresh Fizz Sodas, BTL SVC, Mason Dixie Foods

It’s doubtful that Jimbo Someck would ever characterize himself as an influencer, but it’s an apt description given his passionate and effective advocacy for organic and natural foods over the past five decades. Someck is the founder of organic-centric grocery chain Jimbo’s, which operates four locations in the San Diego area. He opened his first store in 1984 and has long been a prominent figure in the development of the natural food industry. Jimbo’s standards for selling high-quality and nutritious food have consistently won the chain plaudits and admirers. Meanwhile, its embrace of nascent and innovative concepts has earned it a reputation as a proving ground for disruptive food and beverage brands. In this episode, Someck chronicled the origins of his interest in organic food and the development of his grocery chain, how Jimbo’s evaluates novel ideas and products and how he leverages his influence to promote values that he is passionate about, including regenerative agriculture. 0:43: Jimbo Someck, Founder, Jimbo’s – Someck spoke with Taste Radio editor Ray Latif about Jimbo’s overarching mission and “bill of rights,” the evolution of the natural/organic food and beverage industry, how Jimbo's curates its selection amid growing demand for affordable and accessible organic food and his perspective on plant-based meat and alternatives to animal-based protein. Brands in this episode: 

The hosts discussed a planned merger between upscale corner store retailers Foxtrot Market and Dom's Kitchen & Market, munched on international snack brands and recalled a time when BevNET briefly entered the bar business. 0:35: Review And We Shall Drape Thee. You Got Two Days. We Have The Munchies. – Ray reminded listeners of the value that comes with reviewing Taste Radio on Apple Podcasts, and the hosts collectively urged folks not to miss out on BevNET and Brewbound Live. They also reflected on Foxtrot/Dom’s deal, heaped love on LOVO (and some shade on KitKat) and went to town on a fresh box from Munchpak, a subscription-based brand that delivers monthly boxes of international candy and snacks. Brands in this episode: Just Ice Tea, Lovo Chocolate, Kit Kat, Fanta, Keogh’s, Pipers, Gra Nuts, Slush Puppies

In the two decades since launching her eponymous Indian-inspired food brand, Maya Kaimal has introduced zesty simmer sauces, spicy rice dishes and piquant condiments to millions of Americans. And while she achieved a level of scale and success that few thought possible, there were also challenging times, like when she faced the prospect of bankruptcy and selling her house. A former photo editor for Saveur magazine, Kaimal started Maya Kaimal Foods in 2003 behind the belief that Indian cuisine needed new context. Her vision was to make accessible and easy to use products for creating flavorful and healthy Indian food at home. In its early days, the brand scored wins at specialty retailers in metro New York and later at Whole Foods stores across the U.S. In subsequent years, Maya Kaimal Foods pivoted from refrigerated to shelf-stable formulations and built a robust innovation pipeline that helped the brand gain distribution at thousands of new retail locations nationwide, including Safeway, Albertsons, Costco and Target. Throughout the process, however, Kaimal noted that there were many unexpected challenges and missteps, including some that in retrospect could have been avoided. In this episode, Kaimal explained how focusing on placement in the perimeter of the store supported consumer education early into the brand’s development; how the company operates and innovates at the intersection of data, trends and retailer needs; aligning with an investor that should support her vision; and what she’s learned about hiring the right – and wrong – people. Show notes: 0:43: Interview: Maya Kaimal, Founder, Maya Kaimal Foods – Kaimal spoke with Taste Radio editor Ray Latif about how both Julia Child and her parents influenced her passion for cooking, how she cut her teeth in food by writing a cookbook and how getting laid off in 2002 launched her into entrepreneurship. She also explained how relationships with retail buyers gave her a foot in the door, why she was adamant that the brand’s first products needed to be refrigerated (and how it benefited its merchandising strategy), and how she addressed questions about the scale and potential with investors. Maya also spoke about why innovation is “an ongoing conversation” and focused on “meeting people where they are,” how she identified North Castle Partners as the right fit for a strategic partner and why entrepreneurs should look from within their community to fill leadership roles. Brands in this episode: Maya Kaimal

It’s not often that a high-profile investment deal is announced just before a major holiday, but we got lucky this week. After discussing the news that Kim Kardashian’s private equity firm SKYY Partners has invested in upscale condiment brand TRUFF, the hosts munched on a new brand of cookies launched by popular Twitch streamer Pokimane and dove into a growing pool of caffeine-free energy drinks. Show notes: 0:35: For Future Reference… Congrats, Nicks (& Kim). Skillet Sweet. Nog & Nitro. – On the cusp on Thanksgiving, the hosts chatted about Turkey Trots,PRs and John chugging gravy before turning to topics like Kim Kardashian’s acquisition of “a significant minority stake” in TRUFF, how a gluten-free skillet cookie became a studio favorite and whether good egg nog is bad a couple days after the expiration date. They also spoke at length about a new brand of cookies (and somehow avoided the controversy surrounding it), praised a new Straightaway SKU and hailed Jacqui’s attempts to minimize coffee consumption. Brands in this episode: TRUFF, Tofurky, Wholly Gluten Free, MOSH, Super Coffee, Simulate, Verb Energy, Myna, Mud\WTR, Straightaway Cocktails

Trendy food and beverage categories often elicit a gold rush. The nascent market for ready-to-drink cocktails, in which new brands are launched seemingly every day, has sparked the latest one. Cy Cain, the co-founder and CEO of Portland, Oregon-based Straightaway Cocktails, praises growing interest and demand for bottled and canned cocktails, but he believes that “there will always be a flight to quality.” Indeed, the brand’s prioritization of premium ingredients and blending methods continues to pay off.  Launched in 2018, Straightaway produces a range of RTD cocktails crafted to replicate bar quality libations. The company also markets ACCOMPANi, Straightaway’s sister brand of liqueurs, amari and vermouth. The award-winning products are available in 48 states through its e-commerce platform, Whole Foods stores and select locations of regional chains New Seasons and Market of Choice. In this episode, Cain spoke about how years of preparation prior to launching Straightaway gave the brand a strong foundation on which to build, why passion and opportunity equally drive the business forward and how he assesses a broader opportunity to reach consumers in other beverage alcohol categories. Show notes: 0:43: Interview: Cy Cain, Co-Founder & CEO, Straightaway Cocktails - Taste Radio editor Ray Latif spoke with Cain about Straightaway’s hometown of Portland, Oregon, how “honoring the craft” and collaboration is driving the city’s CPG scene, and the brand’s partnership with Alaska Airlines. Cain also discussed how his background in the coffee industry impacted and informed his decision to launch a cocktail company, Straightaway’s roots as an underground brand, how early learnings influenced its development and why “balance is everything” is key to its formulation strategy. He also explained how an analysis of consumer behavior and growing demand for high-quality cocktails led to his belief that standardization of batched cocktails would be a viable, and potentially thriving, business. The conversation further touches on growth drivers for the RTD cocktail category and why he sees it challenging beer and wine in the coming years, why strategic companies entering the space is a good thing and the reason he describes Straightaway as both a “first-wave” and “third-wave” brand. Brands in this episode: Straightaway Cocktails, Starbucks, Salt & Straw, Stumptown Coffee, Steven Smith Teamaker, Jacobsen Salt, Tazo, Stash Tea

In this special presentation of our sister show, the Brewbound Podcast, Bernstein Autonomous analysts Nadine Sarwat and Trevor Stirling share what they know so far about Ozempic, Wegovy and other diet/diabetes drugs’ effect on alcoholic beverage consumption.

We’ve all seen the cute, clever and occasionally terrifying images created using ChatGPT and other AI generators. But can CPG companies utilize these apps in a meaningful way? The hosts discussed potential ways that AI might help make certain processes more efficient. They also spoke about why a food brand’s recent packaging revamp is excellent in every way and riffed on a spicy and sporty LTO.  Show notes: 0:35: Street Fighter Showdown. 18 Brands, Two Winners. Colin Brings Us Fried Food. More THC. – Ray showed up in a suit and ready for battle in John’s latest opus, Jacqui offered keen advice on how to leverage AI when working on a new label design and the hosts congratulated the participants in BevNET and NOSH’s upcoming brand competitions. They also chatted about Dr. Pepper’s new “Hot Take” variety and why spice is underutilized in beverages, munched on pickle chips and jalapeno poppers prepared by super colleague Colin (who briefly joined them on the mics) and discussed Feel Good Foods’ packaging overhaul along with a few new products. Brands in this episode: Fair & Square, LEXINGTON BAKES, Maazah, Lentiful, Confusion Snacks, Zwita, Calexo, Nutcase Milk, Fang, Mixoloshe, adapt superwater, Joie Energy, Troov, Plant Press, MAGIC CACTUS, Sly, Erva Brew Co., Spade, Feel Good Foods, Harmless Harvest, Joia, Sipp, Hint, Eggo, Pop-Tart, Aura Bora, Tempo, Luv Yuzu Lite, Dr. Pepper

It’s rare for a single independent consumer brand to generate $100 million in annual revenue. Chris Hunter has built two of them. Hunter is the co-founder and CEO of plant-based beverage company Koia, a maker of refrigerated vegan protein shakes and smoothies that are sold nationwide at retailers including Whole Foods, 7-Eleven, Sprouts, Publix, Kroger and Safeway.  Last month, Koia added another major retail partner: Starbucks. The brand’s Vanilla Bean and Cacao Bean protein shakes are now available in the coffee chain’s coveted cold cases. The addition of Starbucks adds approximately 9,000 stores to the brand's existing presence in more than 25,000 retail doors.   Having crossed the $100 million threshold this year, Koia is on “a clear path to $200 million” in annual sales over the next two years, according to company president Mike Woolard. Hunter, who co-founded Koia in 2016 and also co-created and helmed controversial malternative brand Four Loko, is quick to praise his team for Koia’s growth trajectory and highlighted its ability to navigate a rapidly evolving industry.  In this episode, Hunter spoke about the importance of setting goals in both his personal life and in business, lessons from an aggressive retail strategy early into the brand’s development, why self-manufacturing is key to profitability and the company’s future, and how to optimize the roles of celebrity partners. Show notes: 0:43: Interview: Chris Hunter, Co-Founder/CEO, Koia – Hunter spoke with Taste Radio editor Ray Latif about why Koia’s distribution at Starbucks is an example of perseverance paying off, how setting specific goals has benefited his personal life and why he was eager to expand distribution of Koia beyond the natural channel. He also spoke about the company's first month of profitability, why Koia shifted to a vertically integrated business model and how trends fit into its innovation strategy and the development of a new cereal-inspired line. Brands in this episode: Koia, Four Loko

How do you hold someone’s interest after an initial interaction? What motivates them to stay connected with you and your company? Three weeks before BevNET’s winter events kick off in Marina Del Rey, the hosts discussed ways that entrepreneurs can optimize meetings with investors and retailers and how to amplify their message to the industry at large. Show notes: 0:43: A Host And Three Judges. Agendas And Attendees. Cupcakes Of The Pizza Variety. Pickle Everything. – The hosts chatted about their respective roles in the four brand competitions at BevNET’s winter events and highlighted the shows’ agendas and attendee lists. They also munched on Pizza Cupcakes (yes, it’s a thing) and spoke about how the brand has differentiated itself from traditional counterparts, why pickle-flavored LTOs are coming out of the woodwork and how Jacqui is doubling down on functional mushrooms. Brands in this episode: My Mochi, Heinz, JP Licks, Grillo’s, South 40 Snack Co., Spritz Society, KIND Snacks, Sip Herbals, Rasa, Mud/Wtr, Om Mushroom, Four Sigmatic

Mari Llewellyn's personal wellness journey, highlighted by a remarkable 90-pound weight loss, brought her online fame and sparked the creation of her wellness brand, Bloom Nutrition. But it’s Bloom’s consumers who have been fanning its flames in recent years, evangelizing about the products’ impact on their own journeys to better health and wellbeing. Founded in 2019, Bloom debuted as a direct-to-consumer brand of pre-workout powders and has since evolved into an omnichannel supplement company, anchored by its popular Greens & Superfoods products. The brand is bolstered by a thriving social media presence: Mari routinely touts products to her 1.5 million Instagram followers, while Bloom itself has 427,000 followers on the platform and over 660,000 on TikTok. Bloom had been solely focused on e-commerce until October 2022 when the brand landed its first retail partnership by entering over 600 Target locations. Just four months later, Walmart added its products to nearly 1,800 of its stores. After a year on shelf, Bloom is one of the highest turning brands in its category at Target according to co-founder Greg LaVecchia, who credited Bloom’s social media prowess for driving sales and velocity. In this episode, Llewellyn and LaVecchia spoke about the company’s roots and how its marketing strategy has gradually shifted away from an emphasis on her personal story to one of “letting the creators create.” They also discussed how they measure the return on its investment in social media, why hiring young talent has been key to success on TikTok and how they’ve supported Bloom’s relationships with Target and Walmart. Show notes: 0:43: Interview: Mari Llewellyn and Greg LaVecchia, Co-Founders, Bloom Nutrition – Llewellyn and LaVecchia spoke about their “Pursuit of Wellness” podcast, the differences between their respective offices and coffee consumption before Llewellyn discussed how a dramatic shift in health habits led to her becoming an influential figure in the wellness community. They also explained how they developed a popular brand of resistance bands and takeaways from its success, where they saw an opportunity to innovate in the supplement category, the reason that Bloom aligns with thousands of influencers and why it trusts its social team to make the right decisions for the brand. Later, they explained why Gen Z and Gen Alpha – and not experienced marketing leaders – are best equipped to lead social media strategy, how LaVecchia convinced Target to take on Bloom and why it thrived early on despite bottom-shelf placement, and how in-person events have been effective for driving awareness and trial. Brands in this episode: Bloom Nutrition

Why is a century-old apple orchard and cider company betting big on the future of cannabis? Eddie Brennan, the fifth-generation owner of New York-based Beak & Skiff, discussed its foray and continued investment into the cultivation of cannabis and production of THC-infused drinks. The company built and operates a 20,000 sq. ft manufacturing and co-packing facility dedicated to the cannabis beverages, one that Brennan described as the largest on the East Coast. Also in this episode: the hosts’ take on Ocean Spray’s new line of zero-sugar juice (and why an asterisk is involved) and what Travis Kelce, Michael Bublé and Matthew McConaughey now have in common. Show notes: 0:35: Wrong Pipe. White Out Is Not Nail Polish. Secret Spray. That Was Swift. We Don’t Need No Pants. – Ray kicked off the show by explaining how he choked on his ride to the office, the hosts collectively agreed that “White Out” had its day and is not to be sniffed, and expressed skepticism about Ocean Spray’s new products and how consumers may perceive them. They also riffed on Travis Kelce’s new brand of refrigerated entrees, which of three new celebrity-backed beverage alcohol brands has the best shot of being successful, a “pointless” ginger ale and why Jacqui’s instant review of a particular drink brand is not to be missed. 30:12: Interview: Eddie Brennan, CEO, Beak & Skiff – Brennan spoke about taking the reins of his family’s business, the reason for entering the cannabis space and how Beak & Skiff’s customers reacted to the move and what he views as the trajectory for cannabis beverages. He also discussed the company’s education strategy, inducing trial via a new 1 mg THC variety and the challenges of marketing cannabis on social media. Brands in this episode: Beak & Skiff, 1911 Established, Ayrloom, Essentia, Fly By Jing, Ocean Spray, Travis Kelce’s Kitchen, TB12, Unreal Candy, Tequila Pantalones, Casamigos, Fraser and Thompson, Vosa Spirits, Pointless Ginger Ale, Lifted THC, Bobo’s, Uncrustables, Rudi’s, Chubby Snacks, Better Than Booze, Superfrau, Spare Tonic

The adage “luck is what happens when preparation meets opportunity” is often quoted by successful entrepreneurs. And it would stand to reason that the more opportunities you have, the luckier you’ll be. But how do you best position yourself to create more moments, chances and meetings that might change the trajectory of your business? Austin Cocktails co-founders Kelly Gasink and Jill Burns, who founded the brand in 2012 and helped usher in a new era for premium RTD cocktails, say that the answer is two-fold: be okay with being uncomfortable and strive to “expand your luck surface area.” Doing so helped them land deals with Madison Square Garden and Virgin America airlines. It also led to an unexpected and pivotal meeting with the CEO of Constellation Brands. Introduced in 2016, Austin Cocktails markets full-strength canned cocktails made with premium spirits and natural ingredients. The products are distributed across the United States at a variety of retailers, including Whole Foods, BevMo, Target and Total Wine. In this episode, Gasink and Burns explained how they identified the opportunity for a premium tier of RTD cocktails, why they didn’t emphasize a specific target demographic, how an unorthodox but highly effective sampling strategy unlocked new retail and distribution opportunities, and how they assessed the timing for a sale of Austin Cocktails to Constellation Brands. Show notes: 0:43: Interview: Kelly Gasink & Jill Burns, Co-Founders, Austin Cocktails – Gasink and Burns riffed about eccentric weather patterns in Texas and Austin as a hub for entrepreneurship before discussing the impact of Skinnygirl on the development of the modern RTD cocktail category and how they initial spoke to retailers about the need for premium options in the space. They also spoke about the challenges in getting the products made, why “everything good happened” at sampling events and why maintaining the brand’s core tenets amid growing competition paid off. Later, they explained how their personal and professional networks were instrumental in the brand’s development and why basing innovation solely on data may not be the best strategy. Brands in this episode: Austin Cocktails, Skinnygirl Cocktails

In this special presentation of our sister show, the NOSH Podcast Sunrise Strategic Partners’ Peter Burns and Coefficient Capital’s Franklin Isacson explain why the investor-brand relationship should be treated like a marriage.

Why are some investors writing checks while others are content to stay on the sidelines? The hosts discussed a new survey that examines the dynamics of contemporary deal flow. They also spoke about opportunities for entrepreneurs to spotlight their brands at BevNET’s Winter 2023 events and highlighted two food brands that developed new snacks in collaboration with beverage companies.  Show notes: 0:35: Oh, Hi, Whole Foods. Ask And Interview. Ube & Scotch. Tia Traction. Donuts And Coffee. – The episode kicked off with the news that representatives from Whole Foods will be participating in “Retailer One-on-One” sessions at NOSH Live, how attendees can take part in a live version of our Elevator Talk series and join us for a conversation in the Taste Radio Studio at BevNET Live. John whipped up some purple cocktails before the hosts congratulated Tia Lupita founder Hector Saldivar, whose company just raised $2.6 million, and chatted about what’s eliciting interest (and causing concern) among food and beverage investors. Later, they munched on hibiscus-flavored popcorn, coffee-infused mini-donuts, chocolate truffles and better-for-you protein bars. Brands in this episode: Tia Lupita, The Glenlivet, Ruby, BjornQorn, Deux, Chamberlain Coffee, Evolved Chocolate, Yaza, Genius Juice, Resist

If you take the brand out of the farmer’s market, do you have to take the farmer’s market out of the brand? Not if you’re Michele’s Granola, a brand whose rustic package design and proprietary recipe have remained the same since inception. It's a big reason why Michele’s has become one of the top-selling brands in its category. Launched in 2006 by founder Michele Tsucalas, Michele’s Granola markets small batch granola made from natural, organic and non-GMO ingredients. The company’s Maryland manufacturing facility produces over 35,000 pounds of granola and muesli weekly. Michele’s also sells a two-SKU line of granola butter made from oats and nuts.  The products are sold nationally at over 3,800 retailers, including Whole Foods and Wegmans, where Michele’s is the top-selling granola brand at each chain, as well as Ralph’s, Kroger and Sprouts. According to a profile in “Baltimore” magazine,” the company is expected to generate $15 million in revenue this year. In this episode, Tsucalas and company CEO Oliver Buccicone spoke about how  focusing on quality and “premium simplicity” has enabled the brand to scale while maintaining its original, rustic package design and positioning. They also discussed the brand’s patient path to distribution in conventional grocery, how they’ve pushed back on retailer demands for promotional pricing and why examining every cost is key to being cash-flow positive and profitable.  0:35: Michele Tsucalas, Founder & Oliver Buccicone, CEO, Michele's Granola – Taste Radio editor Ray Latif spoke with Tsucalas and Buccicone, with the founder sharing a bit of background about the brand’s hometown of Lutherville-Timonium, Maryland before she explained why its packaging has remained consistent in the nearly 18 years since its launch. Buccicone spoke about why he joined the company and took on the role of CEO in 2020, why the company’s focus on high-quality and easily understood ingredients resonates with consumers, and how it responded when conventional retail chains began knocking on its door. Later, they discussed why a constant examination of expenses gives a clearer picture of profit and loss, how they evaluate opportunities to innovate and the value of self manufacturing in being able to remain independent and attractive to Investors. Brands in this episode: Michele’s Granola

What defines compelling innovation? Novel ingredients? Esoteric flavors? Unusual packaging? The hosts discussed how strategic and entrepreneurial companies are attempting to innovate in food and beverage and what’s moving the needle for consumers. They also riffed on two new celebrity coffee brands, one launched by a “Yellowstone'' star and the other known for her status as a “teen mom.” 0:35: Late Night Radio. Coke’s Latest Cocktail. Mushroom Coffee & Cognitive Shots. Ray’s Famous Celebrity Rankings. – Ray kicked off the show by getting an NKOTB classic stuck in Mike’s head before the hosts spoke about The Coca-Cola’s Co’s continued foray into beverage alcohol and a spicy line extension, whether a Jenelle Evans’ new functional coffee brand will resonate with her fans and “B+ list celebrity” Cole Hauser’s cowboy java. Jacqui praised a brand of plant-based sushi and a tree-bark infused drink line, Ray sipped on a brain-boosting smoothie shot and shared hummus, crackers and iced latte powders with John and Mike, the latter of whom didn’t bring any coconut yogurt for the group. Brands in this episode: Sprite, Absolut Vodka, Coca-Cola, Jack Daniels, Simply, Topo Chico, Fresca, Free Rein Coffee, Time Of The Day, Juvenescence, Little Sesame, Konscious, You Need This, Twrl Milk Tea, Fly By Jing, Mabi, St. Agrestis, Maxwell House, The Coconut Cult

In this special presentation of our sister show, BevNET & NOSH’s Community Call, Fly By Jing founder Jing Gao discussed how she leveraged DTC sales to secure retail opportunities, building and scaling a first to market product, and the education and marketing required to drive trial.  

When they produced their first batch of non-alcoholic beer in 2017, Athletic Brewing Co. co-founders Bill Shufelt and John Walker knew they were on to something special. They may not have realized, however, they were brewing a revolution. Founded in 2017, Athletic Brewing has emerged as one of the fastest growing beverage companies in the U.S. and is leading the charge for a burgeoning cohort of zero-proof alcohol alternatives. According to industry trade group The Brewers Association, Athletic is the 13th largest craft brewer in America and the leading producer of non-alcoholic craft beer. Its products are distributed in all 50 states and available at over 50,000 retail stores nationwide, including Walmart, Costco, Publix, Target and CVS. Amid surging demand – Nielsen data from March showed annual dollar sales of the brand up 94% – Athletic has invested heavily in production. The company operates brewing facilities in Connecticut and San Diego, built in part from the $173.5 million in outside capital the company has raised, including a $50 million investment from Keurig Dr Pepper in November 2022. In this episode, Shufelt and Walker spoke about Athletic's role in the evolution of alcohol-alternative beverages and its influence on how consumers perceive them, why it’s in the company’s interest to support competitors and how it does so, how they evaluate new retail and distribution opportunities and where resources are best utilized, and how they stay grounded amid continued growth and industry hype. Show notes: 0:43: Interview: Bill Shufelt & John Walker, Co-Founders, Athletic Brewing – Taste Radio editor Ray Latif met with Shufelt and Walker at Athletic Brewing’s facility in Milford, Connecticut, where they discussed the brand’s outsized growth over the past two years, why they feel a responsibility to support competing brands in the nonalcoholic beer category, and how has how they have maintained the quality of their products amid exponential growth. They also spoke about why they prefer in-house staffing to outsourced help, how they consider entering new retail channels, including convenience stores, and why they are guided by Athletic’s long-term vision amid speculation about a potential exit. Brands in this episode: Athletic Brewing Company, Heineken

From allulose-sweetened gummies and “junkless” granola bars to zero-sugar sodas and “WonderWater,” the hosts discussed how better-for-you brands are attempting to meet consumer demand for great taste and nutrition in snacks and beverages. 0:35: Thanks For Meeting! John Doesn’t Do Shots. Impactful News. Mike Conflates. Japanese Delights. – Ray praised the work of BevNET’s all-around star Amanda before the hosts chatted about the fear of (of lack thereof) Friday, the 13th, highlighted brands and founders featured at the recently held Newton meetup and pounded pickle juice shots (except for John). They also discussed the news that serial entrepreneur Mike Repole has invested in Junkless Foods, whether Bai is on the right track with a new tagline and why Mike is getting Austin Powers and Dr. Evil confused. Later, they sipped and munched on products marketed by several early-stage brands and ruffled through a box of Japanese snacks from Tokyo Treat. Brands in this episode: Biena, Alc-A-Chino, Al’s Beer, Stormalong Cider, Spade Soda, Dr Pepper, Pickle Juice Shot, Behave Candy, Junkless Foods, Vitaminwater, BodyArmor, Pirate’s Booty, Bai, RIND Snacks, Combos, Rivalz Snacks, Doritos, Goldfish, Ellio’s Pizza, Celeste Pizza, Mason Dixie Foods, Krispy Kreme, Fast Penny Spirits, KitKat

It’s been nearly 10 years since Bronya Shillo launched Fishers Island Lemonade, and even after selling her company to one of the largest beverage alcohol companies in the world, she’s still on the grind and promoting her brand one customer at a time. She wouldn’t want it any other way. Fishers Island Lemonade markets premium canned cocktails made with a base of barrel-aged whiskey, vodka, lemon and honey. Lauded for its unique taste profile and commitment to high quality ingredients, the brand comes in several flavor varieties and is sold nationally at a suggested retail price of $15.99 for a four-pack of 12 oz. cans. In May, Spirit of Gallo, the spirits arm of E. & J. Gallo Winery, announced that it would acquire Fishers Island Lemonade for an undisclosed fee. In a press release, the company noted that the purchase partly reflected consumers “trading up to spirits-based cocktails and demanding more full-flavored, higher ABV products.” Shillo remains on the Fishers Island board and serves as the brand’s official spokesperson.  In this episode, Shillo discussed the brand’s origins, why quality of ingredients matters when meeting with retail buyers, how, after a variety of challenges, she aligned with the right manufacturing partners, why the adage “inch wide, mile deep” guided the brand’s distribution strategy for years and how she built and maintained a relationship with E. & J. Gallo leadership. Show notes: 0:43: Interview: Bronya Shillo, Founder, Fishers Island Lemonade – Taste Radio editor Ray Latif spoke with Shillo about her participation in BevNET’s inaugural Cocktail Showdown competition, how her family’s business factored into the development of Fishers Island Lemonade and the complex path to formulating, packaging, and eventually selling, a canned cocktail. She also explained why she eschewed using a malt base and lower quality ingredients, her thoughtful pricing strategy, how she developed strong relationships with distributors and why it was years before she hired her first employee. Later, she discussed how growing interest in RTD cocktails spurred an upcoming evolution in the brand’s label design and why she was adamant about staying involved in the company post-acquisition despite constant travel demands. Brands in this episode: Fishers Island Lemonade 

Can you pair tinned fish and beer… in the same can? Kids’ cereal flavors in protein drinks – does it work? Is chili crunch and ranch dressing the perfect duo? And, why are we losing it over a “Dragnum”? The hosts discussed how brands are attempting to grab our attention and generate sales via innovation, package design and unexpected collaborations. Show notes: 0:35: Vibin’ At The WCB. It’s Award Season. Uber Ray Silent Mode. A Must For Office Holiday Parties? – The team reflected on BevNET’s fun and engaging meetup at our San Diego office and highlighted conversations with several entrepreneurs at the event, and also noted nomination deadlines for Best of 2023 BevNET and NOSH awards. Ray explained why he doesn’t love conversing with rideshare drivers (and was roasted for it) before revealing a magnum of a certain spicy spirit, John introduced a couple of unique beers and new plant-based beverages, and Mike and Jacqui riffed on Indian-inspired lemonades and a brand of noodles with a highly functional, if esoteric, ingredient. Brands in this episode: !MPROV Booze-Free Cocktails, Sol-ti, Recoup Beverage, Togronis, Spade, Koia, Mooski, Hidden Valley, This Little Goat, Truff, Ondori, Olipop, Fishwife, Talea, Tulua, MatchaKo, MALK, GreeNoodle, Bollygood

When we last spoke with Aura Bora co-founder and CEO Paul Voge in May 2022 his botanical-centric sparkling water brand was still a few months away from announcing a $10 million Series A funding round. At the time, Aura Bora was less than three years old.  Investing in a young company that is competing within the crowded sparkling water category may sound risky to some. However, it was clear to Aura Bora’s backers that the brand had an uncommon ability to not only connect with new consumers, but develop them into evangelists who would sing its praises. In this episode, Voge spoke about how Aura Bora has cultivated a loyal community by focusing on flavor, the brand’s recent collaboration with cult olive oil brand Graza, why Aura Bora discontinued its viral “Secret Menu,” how DTC success translates to brick-and-mortar sales and why his personal phone number is on every can. Show notes: 0:43: Interview: Paul Voge, Co-Founder & CEO, Aura Bora – Voge spoke with Taste Radio editor Ray Latif at Expo East 2023 where they chatted about Aura Bora’s new and limited-time Olive Oil Martini, why he believes that “the best marketing is sales and vice versa” and how retail buyers evaluate the brand’s online sales. He also explains why profitability is always on his mind, whether water is the appropriate descriptor for Aura Bora products, how the company attempts to deliver consistent customer service across all forms of communication and why friendship is key to the company’s relationship with Siddhi Capital.  Brands in this episode: Aura Bora, Graza, Velveeta, Hidden Valley, Van Leewnen’s, TOST, Samuel Adams, Dogfish Head, Waterloo, Polar Beverages, LaCroix, San Pellegrino, Justin’s, Jeni’s, Kettle Chips, Mid-Day Squares

The hosts discussed TikTok’s announcement that it will make its Shop feature available to all of its 150 million U.S. users and ways that it may benefit CPG brands, and also spoke about the challenge of marketing kids’ brands and why some excel while most fade away. They also riffed on several notable products, including beauty-centric beverages, snackable chocolate and Indian-inspired dips. Show notes: 0:34: Shaving Tools And Sham-Wows? The Algorithm Is Off. Eat The Tea. It’s Boston Round, Ray. — On location at BevNET’s San Diego office, the hosts chatted why some social media platforms are great at retargeting but may not understand their users as well as they should. They also discussed Eat The Change’s decision to discontinue its mushroom jerky line and why Annie’s has been one of the few entrepreneurial brands that has found success marketing kids’ products. They wrap up by sipping on better-for-you sodas and functional libations and evaluating a legacy chocolate brand’s new brand extension. Brands in this episode:  AriZona Beverages, Snake River Farms, Eat The Change, Just Ice Tea, Halfday Tea, Honest Kids, Annie’s, Once Upon A Farm, Uncrustables, Saint James Iced Tea, Fresh Fizz, Suja, Pick Me Up Potions, Aaji’s, Niramaya, Tabu Chocolate, Scharffen Berger, Lea & Perrins

By any measure, consumers are drinking less alcohol. While their reasons for abstaining vary, the occasions in which they consume beer, wine and spirits have remained consistent. The circumstances have created an opportunity for alcohol alternative brands like TÖST to innovate and find relevance among mainstream consumers.  Launched in 2018, TÖST markets sparkling non-alcoholic beverages made with white tea, white cranberry concentrate, ginger extract and other natural flavors. The products, which are available in two varieties, original and rosé, come in 750 mL individual bottles and 4-packs of 250 mL bottles . Distinguished by its sleek and minimalist label, the brand has won over consumers seeking a sophisticated alternative for occasions when they might typically drink alcohol. Distributed in 40 states, TÖST is carried by major retailers in a variety of channels, including Whole Foods, BevMo and CVS. Earlier this year, the venture capital arm of beverage alcohol conglomerate Constellation Brands acquired a minority stake in TÖST, praising its “delicious liquid that feels celebratory… and also versatile and approachable for everyday enjoyment.”   In this episode, TÖST CEO Brooks Addington spoke about how the brand has carved out a positioning that has resonated with all types of consumers and how its thoughtful communication strategy has given it a leg up over competing products. Show notes: 0:43: Interview: Brooks Addington, CEO, TÖST – Addington spoke with Taste Radio editor Ray Latif at Natural Products Expo East 2023 where they chatted about the final edition of the event, his passion for architecture and how his background in financial services and worldly experience prepared him for his current role. He also spoke about the rise in abstinence among younger consumers, the origins of TÖST and how the liquid and package were designed to meet the expectations of a sophisticated drinking experience, and why it’s critical for the brand to have an affordable price point. Later, Addington discussed TÖST’s retail and merchandising strategies, why having few competitors is “a double-edged sword,” the company’s strategic partnership with Constellation Brands and why it’s important to be frugal with marketing dollars.  Brands in this episode: TÖST

It was fun while it lasted... The hosts discussed highlights from the final edition of Natural Products Expo East, including new brands, standout collaborations and innovative line extensions.

For the leader of a company that is generating $1.5 billion in measured retail sales annually, Celsius CEO John Fieldly is remarkably frugal. He insists on flying coach and eschews expensive dinners while on the road. Thriftiness is a part of his personality, he says, but it’s also about setting an example.  Since taking the helm in 2017, Fieldly has built Celsius into one the fastest-growing beverage companies in the world. The brand, whose positioning has evolved from a focus on dieting to that of fitness-oriented energy, has emerged as the third best-selling energy brand behind Red Bull and Monster.  Throughout his tenure, Fieldly has consistently emphasized traditional business fundamentals and profitability, maintaining that every expense requires a valid reason. Financial discipline, he notes, is embedded in company culture and has helped get Celsius to where it is today. In this episode, Fieldly spoke about Celsius’ progress since his last appearance on Taste Radio in 2021, why brand-building is about “figuring out where you fit in a consumer’s life,” navigating expectations and opportunities with strategic partner Pepsico and how junior-level employees influence the company’s innovation strategy. Show notes: 0:35: Interview: John Fieldly, Chairman and CEO, Celsius – Fieldly spoke with Taste Radio editor Ray Latif about his recent presentations at investor conferences, before reflecting on Celsius’ growth over the past three years and why he continues to maintain an open-door policy amid a surge in staffing. He also explained how ambition and paranoia help maintain the brand’s momentum, why humility helps the company better understand and sell to its consumers and why Celsius’ high-profile partnership with Pepsico doesn’t mean the company is running any victory laps. Later, he discussed how the company considers innovation and the brand whose portfolio he aims to emulate. Brands in this episode: Celsius, Red Bull, Monster Energy, Gatorade 

Amid a spate of high-profile investments and acquisitions, the hosts assessed Brooklyn Brewery’s alignment with Hoplark and what it means for the emerging segment of hop-centric beverages and also discussed the timing of Smuckers’ $5.6 billion purchase of Hostess Brands. This episode also features an expansive interview with Adam Crocini, the SVP and global head for food and beverage brands at Hilton. Show notes: 0:34: Get Some Expo-sure. Rudi’s Convenience. Bullish Or BS? Banza & Bevs. – As the team gears up for Expo East 2023, they sampled a handful of new products that will be featured at the annual event, and discussed growing consumer demand for hop-flavored alcohol-alternative beverages and a widening pool of brands and investors in the space. They also spoke about Banza’s foray into frozen waffles and what makes for a successful brand extension, before sipping on several new products, including tea-based energy drinks, “superfruit” sodas and RTD non-alcoholic cocktails. 36:29: Adam Crocini, SVP & Global Head, Food and Beverage Brands, Hilton – Since 2018, Crocini has been at the forefront of enhancing the Hilton’s food and beverage offerings across its 7,000 properties spanning 122 countries and territories. His strategy guides everything from partnerships with Michelin-starred chefs to grab-and-go pantries. Taste Radio editor Ray Latif spoke with Crocini about how Hilton has navigated a post-Covid shift in guest expectations for food and beverage, how local and artisanal brands factor into its strategy and how interest for low and no-alc beverages impact its bar menus and in-room drink options. Brands in this episode: Honey Mama’s, Mike’s Hot Honey, Rudi’s, Uncrustables, Chubby Snacks, Hoplark, Sierra Nevada, Hop WTR, Lagunitas, Athletic Brewing, Hostess, Twinkies, Banza, Brazi Bites, Eggo, Belgian Boys, CHA, Better Booch, Alldae, RSRV Collective, Boosthe, Snickers, Toblerone

When Christy Goldsby launched Honey Mama’s in 2013, her vision for the brand was simple: make better-for-you, delicious snacks accessible to more people. Early on, however, communicating the attributes and better-for-you nature of her nutrient-rich refrigerated truffle bars had been anything but easy. Goldsby noted that during the brand’s first few years on the market, most people “didn’t know what the heck the products were.” While words may have fallen short, the bars’ indulgent flavor and creamy texture spoke volumes. Great taste generated a loyal base of consumers and brand evangelists. Today, Honey Mama’s is available in over 8,000 stores nationwide, including Whole Foods, Target, Sprouts and Costco. The brand’s traction in natural and conventional channels attracted the attention of San Francisco-based venture capital firm Amberstone, which led Honey Mama’s $10.3 million Series A funding round, completed in August 2021. In this episode, Goldsby spoke about how her experience as a bakery owner influenced the development of Honey Mama’s, why demoing is the foundation of its marketing strategy and the evolution of its positioning and packaging. She also explained how the company navigated a high profile retailer’s devastating decision to discontinue the brand and why handing over day-to-day operations was the right move for its future. Show notes: 0:43: Interview: Christy Goldsby, Founder, Honey Mama's – Goldsby spoke with Taste Radio editor Ray Latif about Honey Mama’s new “Truffle Treats” line before discussing her perspective on launching the brand at age 44 and lessons learned from her first business. She also explained how she developed strong relationships with the brand’s first retailers, the company’s gradual shift from an emphasis on “superfoods” to indulgence and why she “checked our ‘truth radar’ at every step” of Honey’s Mama’s package revamp. Later, she discussed the brand’s rise and fall at Trader Joe’s, and why CEO Jared Schwartz is an ideal counterpart. Brands in this episode: Honey Mama's

When legacy brands start looking like startups, should entrepreneurs be worried? The hosts discuss. They also highlight several new and notable products, including chakra-specific shots and a cap-activated bottled cocktail. We also meet with Alan Kennedy, the master blender for rye-forward whiskey brand Redemption, who discusses the brand’s emphasis on premiumization of experience across its portfolio. Show notes: 0:39: A Troll’s “Tears.” Barbie Bottles. Snacking Pineapple And Wasabi Cheese. Twisty Cocktails. – Ray and Mike returned to the show and the latter brought his favorite beverage with him. The hosts chatted about attention-grabbing rhetoric surrounding the “Barbie” movie and a new LTO featuring the pop culture icon, as well as Dole’s solid segue into snacking and entrepreneurial takes on puffs and popcorn. Jacqui sipped on an “ayurvedic superdrink” while everyone wondered about its scaling potential and also discussed The Glenlivet’s innovative RTD libation.  33:24: Alan Kennedy, Master Blender, Redemption Whiskey – Kennedy joined Redemption owner Deutsch Family Wine & Spirits in November 2022 and oversees all aspects of production and innovation for the brand, which describes itself as “leading the rye revival in America.” Two decades of experience in the culinary, hospitality, wine and spirits industries gives him an uncommon perspective on distilling and blending, yet one that remains focused on delivering consumers a premium and quality experience at every sip, a topic he expounded upon in this interview.  Brands in this episode: Richard’s Rainwater, PATH Water, Swoon, RIND, Chuza, Yummate, CheeseBits, PopZup, Pipcorn, Chakra Chai, The Glenlivet, Karma Water, Redemption Whiskey 

Richard Laver’s first beverage brand is named after his daughter Kate. He named the second one, Lucky F*ck, after himself. A former professional tennis player, Laver became an entrepreneur out of necessity. Kate was born with cerebral palsy and couldn’t eat solid foods nor was able to tolerate tube-feeding formulas. Frustrated with the lack of better-for-you options for his daughter, he created a protein shake made with plant-based ingredients and free from common allergens. The beverage helped Kate thrive, and Laver, sensing it could benefit others, commercialized the product, launching Kate Farms in 2012. The brand has since become the most recommended plant-based formula in U.S. hospitals. Two months after Kate Farms closed on a $75 million dollar Series C funding round in September 2022, Laver stepped away from the company and set his sights on another beverage category he viewed as ripe for disruption: energy drinks. The goal was to create what he describes as an “anti-brand” akin to Liquid Death. The result is Lucky F*ck, a name inspired by Laver’s survival of a 1985 plane crash. Designed to appeal to Gen Z and Gen Alpha consumers, the brand launched in August and promotes five “super” ingredients, including maca and ginseng, five calories per 19.2 oz. can and no aftertaste. In this episode, Laver chronicles his path from a 12-year-old child who made it out of the crash that killed 136 people, including his father, to being homeless at age 27, as well as the birth of his daughter and the eventual development of Kate Farms. He also discussed how a pivot in Kate Farms’ positioning and sales strategy changed its trajectory and outlined the retail and communication strategies for Lucky F*ck. Show notes: 0:43: Interview: Richard Laver, Founder, Kate Farms & Lucky F*ck – Laver spoke with Taste Radio editor Ray Latif while on vacation with his family in Spain, where he was also producing social media content for Lucky F*ck. He discussed the harrowing prognostication and effects of surviving a plane crash, his refusal to accept a ‘failure to thrive’ diagnosis for his daughter and how the healthcare industry became the primary distribution channel for Kate Farms. Later, he explained how Lucky F*ck’s positioning separates it from legacy and better-for-you energy brands, weaving his personal story into that of the brand’s and how the company is attempting to elicit engagement with consumers. Brands in this episode: Kate Farms, Lucky F*ck, Justin’s, ProBar, Orgain, Liquid Death

The hosts discussed the rise of high-profile creator-led brands and their transcendence beyond celebrity ties. They also reflect on a PSL season that started way too soon and the strategy behind functional brands that market both energizing and calming products. We also feature the latest installment of The Goat Pen, our regular series with Carlton Fowler, the co-founder and managing partner of early-stage investment firm Goat Rodeo Capital. Show notes: 0:42: Brad Is Back. “A Different Style Of Celebrity.” Craven Won’t Leggo of Eggo Cream. – After a year-long hiatus BevNET reporter Brad Avery returned to the podcast and shared his perspective on the evolution of creator-led brands, including Chamberlain Coffee, Prime and Feastables. The hosts collectively bemoaned the early start to pumpkin spice products and continued the conversation on a few notable brands and products mentioned in recent episodes. 25:00: The Goat Pen with Carlton Fowler, Vol. 3 – Fowler spoke about Campbell’s acquisition of Rao’s owner Sovos Brands, why he’s bullish on hard tea and the potential for Monster Energy and Dunkin’s respective forays into the category, his perspective on how to most effectively set expectations and navigate disagreements between investors and entrepreneurs and the trajectory for CBD-infused food and beverage brands. Brands in this episode: Chamberlain Coffee, Prime, Alani Nu, Feastables, Starbucks, Eggo, Bennu Bev Co., Bang Energy, Kin Euphorics, Milk Bar, Magnolia Bakery, Fabalish, Rao’s, Monster Energy, Dunkin’, Samuel Adams, Twisted Tea, Luna Bay, Jiant, JuneShine, PBR, La Colombe

The term “white space” is often used by entrepreneurs as a reason for launching a new brand. A void exists in a particular food or beverage category, and founders will claim that their products fill it. But what if others, notably investors and retailers, don’t see that opportunity?  That’s the question that Shadi Bakour and his co-founders faced when they launched PATH, a bottled water brand that uses refillable aluminum containers, and it’s fair to say that they have answered the query.  Founded in 2015, PATH has become one of the fastest-growing beverage brands in the U.S. Its products – which include still, sparkling and alkaline varieties – are sold at over 50,000 retail locations nationwide, including CVS, 7-Eleven, Walmart, Target, Whole Foods, Sprouts and Wegmans. In September 2022, PATH announced a $30 million Series A funding round led by Altos Ventures along with investment from celebrities Kevin Hart, Ryan Seacrest and Guy Fieri. In this episode, Bakour spoke about the inspiration for PATH and how he and his co-founders set about commercializing the concept, how he they won over retail buyers, beginning with 7-Eleven, the company’s alignment with San Francisco Airport retailers and Natural Products Expo West, the impact of limited-edition and licensed products and which parts of the business were most attractive to investors. Show notes: 0:35: Interview: Shadi Bakour, Co-Founder/CEO, PATH – Taste Radio editor Ray Latif spoke with Bakour about PATH’s collaboration with Barbie before he discussed lessons from his days as an Uber and Lyft driver, navigating the a rocky start with the company’s first co-manufacturer and how convenience factors into the marketability of PATH. He also spoke about how the brand landed its first few retailers, how he was able to negotiate an Expo West sponsorship at a reduced rate, PATH’s bottle as a billboard, and what he’s learned about becoming a better leader and manager of people. Brands in this episode: PATH Water

Is it groundbreaking or headed for infamy? The hosts sample several new products made with controversial (or, perhaps, objectionable) ingredients and flavors and assess the mainstream potential for each. This episode also features an interview with Alex Conyngham, the co-founder of Slane Irish Whiskey, who discussed the duality of building a modern brand that’s rooted in tradition. Show notes: 0:33: Who Needs Ray? She Is The Champion, My Friends. Leggo My Eggo (Or Not). Cannabis & Kava. – With Ray on vacation, John took the reins, Jacqui spoke about her camogie skills and Melissa shared notes on recent and highly informative episodes of Community Call. They also sipped on some breakfast-inspired booze (“a real wallop to the ol’ system”), munched on seaweed salad and discussed how kava might follow in the footsteps of another controversial ingredient. 24:45: Interview: Alex Conyngham, Co-Founder, Slane Irish Whiskey – Conyngham met with Taste Radio editor Ray Latif at spirits convention Tales of the Cocktail, held in July, and spoke about the development of Slane, which has emerged as a brand that lives at the intersection of music, sustainable farming and premium liquid, and how he communicates that positioning within the competitive landscape for Irish whiskey. Brands in this episode: Slane Irish Whiskey, Eggo, Genius Juice, Atlantic Sea Farms, Kooshy, Bennu

Sketch comedian. Ghostbuster. Vodka entrepreneur. It’s all in a life’s work for the remarkable Dan Aykroyd. An original cast member of “Saturday Night Live,” Aykroyd is perhaps best known for the film franchise “Ghostbusters” in which he plays Ray Stanz, the proton pack-wearing ghoul fighter, a role that he will reprise in an upcoming sequel. He’s less recognized, however, as the co-founder of Crystal Head Vodka, a globally distributed, ultra-premium spirit brand identified by its distinctive skull-shaped bottle. Launched in 2008, Crystal Head Vodka is atypical of celebrity-backed spirits in that its association with Aykroyd is not front and center. Although he does meet-and-greet events with consumers and occasionally goes on sales calls, the brand was designed and developed to be sold on its own merits. It’s a point of pride for Aykroyd who praised the company’s emphasis on business fundamentals and premium positioning. In this episode, Aykroyd spoke about cutting his teeth in beverage alcohol as an importer of Patron tequila, how Crystal Head Vodka enhances its resonance with the heavy metal community, how he attempts to establish an authentic relationship with consumers, and, why, despite the company’s long standing independence, he may be interested in aligning with a certain luxury-centric conglomerate. Show notes: 0:48: Interview: Dan Aykroyd, Co-Founder, Crystal Head Vodka – Aykroyd chatted with Taste Radio editor Ray Latif about Crystal Head Vodka’s limited-edition "Paint Your Pride" bottle before discussing the brand’s origins, the inspiration behind the skull package and its initial reception among retailers and bar directors. He also explained how he’s built sustainable relationships with distributors, what makes him an effective salesman and why he believes that his celebrity has a limited impact on the brand’s past and future. Later, he spoke about the delineation of roles and responsibilities among the company’s ownership team and what postal work has to do with their harmonious relationship, why his friend and fellow actor Bill Murray doesn’t drink Crystal Head Vodka (a sister whiskey brand is another story) and answered an infamous question with a “little g.”  Brands in this episode: Crystal Head Vodka, Patron, Casamigos, Teremana

They talk the talk, but does Gen Z walk the walk? The hosts discuss the generation’s complicated relationship with food and whether their values actually impact purchasing decisions. This episode also features an interview with Jorge Antonio Salles, the third-generation master distiller for iconic tequila brand El Tequileño. Show notes: 0:36: We’re Bagged Out. Japan Via Montreal. Walk The Talk? Not Exactly. Mike Is Only Sleeping. – Surrounded by two dozen promotional canvas bags and coolers, the hosts assessed the value of such satchels and why brands might be better off sending samples instead of swag. Melissa returned from Montreal with a bushel of crunchy Japanese snacks while Mike tapped Google for some assistance with translation. The hosts also spoke about a recent study that revealed how societal pressures and social media affect Gen Z consumers and later praised brands of chocolate covered bananas, THC-infused drinks and breakfast biscuits. Also, Ray clarified that sleeping is not fasting. 37:35: Interview: Jorge Antonio “Tony” Salles, Master Distiller, El Tequileño – Tony Salles is the master distiller for iconic tequila brand El Tequileño. Described as “Mexico’s Best Kept Secret,” El Tequileño distills 10 expressions of tequila along with a soon-to-be released Extra Añejo variety. In this interview, Salles spoke about how the company incorporates its heritage and emphasis on quality and craft into its communication strategy, how modern consumers fit into its innovation strategy and the impact of a limited-edition product on brand awareness. Brands in this episode:  El Tequileño, Pitaya Foods, Sailor Jerry, Madre Mezcal, Gigantic Candy, Belgian Boys, Teremana Tequila, Courvoisier, Tilia Wines, Wild Planet, Fresh Fizz, Revol Greens, Velvet Llama, Riff, Flow Water, Diana’s Bananas, Jackson’s Chips, TBD, Olyra

Hakki Akendiz, an immigrant who became a successful entrepreneur and lauded philanthropist, is living the American Dream. He also for years experienced the plight of living without housing. His business, Champion Pizza, gives a voice to both. Akendiz arrived in the U.S. from Turkey over 20 years ago. He had no illusions about a gilded path, but didn’t anticipate the challenges that befell him. Akendiz slept on park benches and lived in shelters and restaurant basements, worked menial jobs and was even robbed of his life’s savings. And, yet he persevered, opening his first pizzeria in 2009 and gradually added nine more, each built with reinvested earnings.   Amid a worsening homelessness epidemic, Akendiz has prioritized giving back as a pillar of Champion Pizza’s business model. Every week over the past eight years, Akendiz and his team have set up on West 34th Street in Manhattan where they share pizza and other food, clothing and medication to homeless people. In total, Champion Pizza has donated millions of dollars worth of pizza, but Akendiz intends to give more. In this episode, Akendiz spoke about his remarkable journey, why he credits hard work to his success and downplays the impact of luck, why supporting a social mission starts with building a sustainable and profitable business and how business owners can most effectively support the homeless community. Show notes: 0:43: Interview: Hakki Akdeniz, Owner, Champion Pizza – Akdeniz spoke with Taste Radio editor Ray Latif about a disastrous start to life in the U.S., learning the craft of pizza making while living in a boiler room and why he forgives a former partner who stole thousands of dollars intended to open a restaurant. He also explained why his first pizzeria almost left him bankrupt, how winning a pizza competition changed the trajectory of his career and why he never wavered when opening his second location, despite assault and the threat of violence from rival owners. Later, he discussed why having a goal means having a plan and the simple strategy for helping those in need.  Brands in this episode: Champion Pizza

What does Campbell Soup’s planned acquisition of Rao’s owner Sovos Brands suggest about the M&A environment for food and beverage CPG? The hosts discussed the deal and also chatted about several new, notable and innovative products. This episode also features an interview with Gregory Lowe II and Jason Miller, the founder and CEO and president of sales, respectively, of fast-growing coconut water brand 100 Coconuts. Show notes: 0:39: Mark Your Calendars. Grilled Cheese For Breakfast? Someone Has A New BevNET Nickname. – The hosts encouraged listeners to register for upcoming meetups at BevNET’s HQ and WCB (West Coast Branch) and let folks know via our community Slack channel before munching on grilled cheese bites. They also chatted about the utility of carton-based packaging, the impact of the Campbell Soup/Sovos deal for emerging brands, heaped praise on limited edition, co-branded mini cupcakes, devoured chocolate-covered berries and ruminated on who deserves an avion sobriquet. 30:51: Gregory Lowe II, Founder/CEO & Jason Miller, President of Sales, 100 Coconuts – Founded in 2019, 100 Coconuts markets Vietnamese-sourced, not-from-concentrate coconut water packaged in 11 oz. aluminum cans. The brand’s flagship Pure variety is sold at select Publix, HEB, Walmart, Vitamin Shoppe and Target locations. In this interview, Lowe and Miller spoke about the origins of 100 Coconuts, how taste has helped differentiate its products from those of competing brands, the key elements of its formidable retail strategy, how to identify communication that resonates with consumers and how 100 Coconuts collaborated with TikTok to develop a co-branded product. Brands in this episode: 100 Coconuts, A Friendly Bread, Pacific Foods, Rao’s, Noosa, Michael Angelo’s, Baked by Melissa, Entenmann's, Tip Top Cocktails, Skittles, French’s, Giadzy, TruFru, Nature’s Fynd, Kate Farms, Lucky F*uck, Richard’s Rainwater, Honey Mama’s

How do breakout brands, particularly those that operate in trendy categories, build sustainable businesses? They cultivate authentic relationships with consumers by delivering on attributes they’re seeking. It’s how Wilderton, a maker of small-batch, non-alcoholic spirits crafted from raw botanicals, is paving its path. Founded by Oregon craft spirits veterans Brad Whiting and Seth O’Malley, Wilderton launched in December 2020. The company markets three signature expressions that are distilled using globally sourced wild plants. The products boast the complexity and experience of a traditional spirit yet without alcohol.  As sober curious lifestyles take hold in parts of the U.S., Wilderton has emphasized its distinctive ingredients and innovative distillation methods, an approach that is consistently winning over both teetotallers and spirit consumers seeking a high quality alcohol alternative. In this episode, Whiting and O’Malley spoke about their interest in non-alcoholic spirits, how they view Wilderton as differentiated from similarly positioned brands, why taste is key when communicating product attributes and how to support, if not champion, other companies within the emerging category. Show notes: 0:43: Interview: Brad Whiting & Seth O'Malley, Co-Founders, Wilderton – Taste Radio editor Ray Latif met with Whiting and O’Malley at the 2023 Tales of the Cocktail convention where they spoke about Wilderton’s new distillery and tasting room in Hood River, Oregon, their respective backgrounds in the spirits industry and why distilling non-alcoholic beverages isn’t as complicated as it might sound. They also explained why they developed Wilderton to be an option for a variety of consumers, why they don’t  create analogs of traditional spirits and how they educate the trade about how to use and promote the products. Later, they spoke about growing competition within the emerging segment of non-alcoholic spirits and shared their perspective on partnerships with strategic firms and legacy beverage alcohol companies. Brands in this episode: Wilderton, Pendleton Whisky, Clear Creek, Big Gin, Hood River Distillers, Seedlip, Athletic Brewing Co.

The hosts discussed a celebrity foodie’s new glitzy brand of $10/box pasta, the debut of a black-owned and gastronomic-inspired brand of toaster pastries at Target, French’s sweet limited-time partner and a brief recap of the recently held 2023 Tales of The Cocktail convention. Also featured is the latest edition of Special Ops with Andrew Guard, in which the operations expert shares his take on both opportunities and challenges that are impacting new and emerging beverage and food companies. Show notes: 0:40: A Refreshing Take On “Tales.” Giada x Olive Garden. NYC Peeps, We’re Calling In A Favor. – John and Mike returned from their respective visits to Southern California while Ray got back from New Orleans and discussed trends and takeaways from bar hospitality and spirits event Tales of The Cocktail. The hosts reacted to Giada De Laurentiis’ foray into CPG and the debut of French’s mustard-flavored Skittles (it’s a TikTok thing) and chatted about founder visits to the office and a few new brands, including Ghetto Gastro. 28:17: Special Ops with Andrew Guard, Vol. 3 –  In the third installment of our regular series with Guard, the Right Coast Brands founder reflects on products featured in BevNET’s New Beverage Showdown 25 competition held in June, why mushrooms have become the “it” ingredient and how they’re incorporated into new foods and beverages and innovative concepts that he and his team are bringing to life, including a kava-based drink and a refreshing hard tea. Brands in this episode: Saint James Tea, Lyre’s, Ritual Zero, Bosscal Mezcal, El Tequileno,  Glenmorangie, Johnnie Walker, Giadzy, Barilla, Prince Pasta, French’s, Skittles, Nuttin Ordinary, Wehl Plant Drops, Ghetto Gastro, Gunna Drinks, Chubby Snacks, Bashi, Cape Tide Hard Tea

Juliet is the result of two entrepreneurs who thought outside the box… by getting rid of the box. Launched in July 2022, Juliet is a first-to-market brand of multiserve wine founded by longtime friends Allison Luvera and Lauren De Niro Pipher. Unlike boxed varieties, the wine is encased in a cylindrical container with a black strap that is designed to evoke the style and sophistication of a luxury handbag. Juliet markets three varietals – Pinot Noir, Sauvignon Blanc and Dry Rose – each sold in 1.5L packages that retail for $35. Positioned as an upscale brand, Juliet is also designed to appeal to consumers that value sustainability but who don’t want to compromise on taste and quality.   In this episode, Luvera and De Niro Pipher spoke about how they assessed the opportunity to disrupt a legacy category, why developing a unique package was central to the planning process and how they have won over retailers by positioning Juliet as an upscale lifestyle brand. Show notes: 0:43: Interview: Allison Luvera and Lauren De Niro Pipher, Co-Founders, Juliet – Luvera and De Niro Pipher spoke with Taste Radio editor Ray Latif about why they use the term “boxed wine” to describe Juliet, their challenging, but ultimately correct decision to change package designers and how they utilized their respective skill sets to map out an initial business strategy. They also discussed Juliet’s target consumer and what they’ve learned about how customers perceive the brand since its launch, how influencers fit into the company’s marketing strategy and their perspective on support for women-led brands in the wine industry. Brands in this episode: Juliet Wine

In this episode, the hosts shared CPG roundups from the Pacific Northwest regions of both the U.S. and Canada, discussed the controversy surrounding children and caffeine and questioned whether honey truffle could be a gamechanger for the food and beverage industry. Show notes: 0:35: Portlandia & Prime. Marmots & Mountains. Bad Breath & Blue #1. — Did Jacqui dodge lava? It certainly looked that way. Melissa’s Canadian store checks yielded some interesting information and sparked a conversation about Prime Energy and Gen Alpha, before the hosts collectively chatted about natural sweeteners, artificial ingredients and whether gum is worth the trouble. Brands in this episode: Bob’s Red Mill, Mid-Day Squares, SmartSweets, Guru, Buddha Brands, Made Good, Love Good Fat, Big Mountain Brands. Silverhill Sprouted Bread, Doritos, Red Boat, Prime, 5-hour Energy, Gatorade, Powerade, BodyArmor, Ghia, Betty Booze, Aviation Gin, Sol-ti

Magnolia Bakery’s famous banana pudding, an indulgent mash-up of fresh bananas, vanilla wafers and vanilla pudding, is the reason that you continue to see long lines outside of the company’s flagship shop in Manhattan, which opened in 1996. Although Magnolia wants to make the dessert more accessible, the New York-based company is limited by the capacity of its 10 U.S. retail locations and direct-to-consumer platform. To reach more customers, its leaders had to get creative. So they made cookies. In March, Magnolia introduced its Banana Pudding Cookies, a line of soft-baked cookies made with real butter, bananas and chocolate. Available in three flavors – Classic Vanilla with White Chocolate Chips, Chocolate Chunk, and Confetti with White Chocolate Chips – the cookies are individually wrapped and sold in packs of four for $7.99 a box. They are available in retailers across the U.S., including Costco, The Fresh Market and Harris Teeter. In this episode, Magnolia Bakery CEO Bobbie Lloyd and CMO Eddie Revis spoke about the company’s decision to create a CPG brand and the patient and thoughtful approach behind its development. As part of the conversation, discussed why consistency and quality guides their stewardship of the company, why they eschew trendy concepts and Magnolia’s collaborations with lifestyle brands. Show notes: 0:43: Interview: Bobbie Lloyd, CEO & Eddie Revis, CMO Magnolia Bakery – Taste Radio editor Ray Latif spoke with Lloyd and Revis at the 2023 Summer Fancy Food show, where they spoke about their variety of interactions with attendees, the evolution of Magnolia Bakery over its 27 years in business and how the development of a CPG brand elicited a rebrand. They also explained why Magnolia doesn’t self-manufacture its cookies, the reason it uses artificial flavors and how the products’ target consumer  informs its retail strategy. Later, Revis explained how the company aligns demand planning and marketing resources, why “the most important thing is to deliver on the experience that the consumer wants to have,” Magnolia’s partnerships with Monos, Boy Smells, Tula Skincare and Kate Spade and the navigating consumer perception of the company as small while continuing to grow. Brands in this episode: Magnolia Bakery, Chobani

Can Coolhaus make a comeback? Although the beloved non-dairy ice cream brand is reportedly on the chopping block, the hosts discussed a potential salvation akin to those of discontinued brands resurrected by new owners. This episode also features the latest installment of The Goat Pen with Carlton Fowler, the co-founder of Goat Rodeo Capital, who spoke about his “obsession” with outliers.  Show notes: 0:41: Wine In Baja. RIP… But, Maybe Not? Bliss Balls, Energy Gels, Pizza Nuts. – Jacqui shared details of a recent visit to Baja’s burgeoning wine scene, before the hosts collectively reflected on their favorite defunct brands and why some received a second chance. They also chatted about a mashup of notable products, including canned beans with a nostalgic twist and citrus-infused cold brew coffee. 30:00: Segment: The Goat Pen With Carlton Fowler – Fowler riffed on his love for Magnolia Bakery’s new packaged cookie line before explaining how he defines and invests in outlier companies and his perspective on celebrity and creator-led brands. He also explained why a brand’s track record isn’t necessarily an indication of its potential, how and why investors can get it wrong and his advice on what to leave out of a pitch deck. Brands in this episode: Vita Coco, Zico, Coolhaus, Brave Robot, Honest Tea, Just Ice Tea, Dirty Lemon, Ibex, NJoy, Rise Brewing Co., La Colombe, Door County Coffee, Bai, Lemon Perfect, Chargel, Raw Bliss Balls, Creation Nation, Healthy Truth, Combos, Daily Crunch, Goldfish, Heyday Canning Co., A Dozen Cousins, Fillo’s, Barnacle Foods, Frank’s Hot Sauce, Tabasco, Nectar Hard Seltzer, The Good Crisp, HopLark, BeatBox Beverages

Tom Colicchio is a gastronomic icon. He also likes his tomato sauce out of a jar. Colicchio, who is the head judge and an executive producer of acclaimed TV reality competition “Top Chef” and the owner of award-winning restaurant group Crafted Hospitality, is a partner in Colicchio Kitchen, a premium brand of sauces and condiments that are positioned as high-quality and convenient products for home chefs. Recently rebranded from The Jersey Tomato Company, Colicchio Kitchen debuted at the 2023 Summer Fancy Food Show held from June 25-27, and showcased a broad range of products, including its Colicchio Collection of ultra-premium cooking and pairing sauces. In this episode, Colicchio spoke about his involvement in the brand and his role in the development of its products, his perspective on adding an ethnic-themed line, how he defines “good food” and why he’s less intimidating than you might think. From tomato sauce in jars to cocktails in cans, this episode also highlights a remarkable partnership between upstart beverage company Social Hour and iconic spirit brand George Dickel.  Launched in 2020, Social Hour markets premium RTD craft cocktails made with high-quality ingredients, including a Gin & Tonic, Whiskey Mule and Yuzu Sunset Fizz. In 2021, Social Hour aligned with legacy whiskey brand George Dickel to launch its seasonally-inspired Harvest Whiskey Sour, an expression made with Dickel’s 13-year-old Tennessee whiskey and re-released the following year. The companies teamed up once again in 2023 to create the summer-themed Social Hour Bourbon Smash made with Dickel Bourbon, which was introduced in late June. Social Hour co-founder Tom Macy and Nicole Austin, the general manager and distiller of George Dickel whiskey spoke about the origins of the partnership, how the collaboration aligned the aims of both brands and how the relationship may develop down the line. Show notes: 0:48: Interview: Tom Colicchio, Partner, Colicchio Kitchen – Colicchio met with Taste Radio editor Ray Latif in New York City and spoke about his experience at the 2023 Summer Fancy Food, why growing up in New Jersey had a significant impact on his initial decision to develop a consumer brand and the companies expansion into condiments. He also discussed his evaluation of flavor and functional ingredients when it comes to great tasting food and Italian cuisine is the primary focus for Colicchio Kitchen. 14:04 Interview: Tom Macy, Co-Founder, Social Hour & Nicole Austin, General Manager/Distiller, George Dickel — Macy recalled his experience in BevNET Cocktail Showdown 2 competition and discussed how he has navigated an increasingly crowded RTD cocktail category. Austin spoke about her interest in creating a canned cocktail and why she jumped at the opportunity to work with Social Hour, how she and Macy attempted to reduce the red tape when creating the partnership between the two companies, why they chose to develop a Bourbon Smash and why they’re not looking too far down the line for the next product. Brands in this episode: Colicchio Kitchen, Social Hour, George Dickel

When car companies start making tequila and beer, all bets are off. In this episode, the hosts banter about Tesla’s foray into beverage alcohol, what happens when the boss visits a satellite office (tip: don’t call it a “headquarters”), a sneak peek at the new digs for BevNET’s winter events, how entrepreneurs can get inside the minds of investors and why we’re big on packing vacation snacks and drinks. Show notes: 0:43: Happy Freaking Bastille Day. MTN DEW On Tap? Ray-Man And His Bev Chopper. – The episode featured a quintet of hosts, as John joined Jacqui in the San Diego office and Melissa Traverse sat in with Ray and Mike at BevNET HQ. Melissa shared her experience celebrating Bastille Day in Paris, Jacqui noted that the WCB wasn’t as tidy as it could be (blame Josh) and the hosts collectively wondered about Elon Musk’s mindset when it comes to CPG. Later, Ray grilled John about his workcation, Melissa teased upcoming and funding-focused episodes of Community Call and discussed the value that entrepreneurs get from joining BevNET’s Slack channel and everyone shared their favorite sips and bites from the past week. Brands in this episode: Joyburst, Bored Cow, The BAD Tea Co., Mountain Dew, Date Fix, Malu Pour Over Coffee, Social Hour, Dickel, Daily Crunch, Cleveland Kitchen, Pentire Drinks, Zab’s, Athletic Brewing

Here’s a tip: if you’re walking the floor of a spirits-related trade show with Dispact Ventures founder and CEO Andrew Merinoff at your side, be prepared to stop often. He draws a crowd. The 33-year-old investor, who is also the co-founder and CEO of passion fruit liqueur brand Chinola, is a well-known and well-regarded figure in the beverage alcohol industry and has a network that includes early-stage entrepreneurs, veteran operators, celebrity founders and industry captains. Dispact Ventures, which Merinoff launched in 2015, holds stakes in several spirit brands, including Coconut Cartel, The Long Drink and Empirical, along with others in adjacent industries. Merinoff thrives on personal engagement and was in his element at industry convention Bar Convent Brooklyn, held on June 13 and 14. Although swarmed at every turn, Merinoff took time to speak with everyone he met. For him, every conversation is an opportunity to learn and expand his understanding of what’s next in beverages and beyond. In this episode, Merinoff spoke about his family’s lineage in the spirits industry, how he attempts to identify trends before they become relevant, the key factors in his investment strategy, why he covets brand brands with a great story and how he’s navigated his first few months at the helm of Chinola. Show notes: 0:43: Interview: Andrew Merinoff, Founder & CEO, Dispatch Ventures – Taste Radio editor Ray Latif met with Merinoff at the 2023 Bar Convent Brooklyn show where the investor and entrepreneur explained why he’d rather “choke on greatness than nibble on mediocrity,” the influence of his family’s history in beverage alcohol on his career and how he views Dispact Ventures as differentiated from ones with a similar focus. He also explained how individual factors such as category, technology and design play into his investment strategy, deal flow with emerging companies and a greater sense of empathy for leaders of the firm portfolio companies since taking on his current role with Chinola. Brands in this episode: Chinola, The Long Drink, Teremana , Coconut Cartel, Skrewball, Empirical Spirits, Liquid Death

Don’t try to sell consumers on what’s missing from your products; instead emphasize and celebrate the best attributes of your brand. The hosts discuss this simple yet important distinction in this episode, which highlights several brands exhibited at the 2023 Summer Fancy Food Show, held last month in New York City. This episode also features an interview with Liz Rhoades and Meghan Ireland, the head of whiskey development and chief blender, respectively, for renowned whiskey brand WhistlePig. Rhodes and Ireland spoke about WhistlePig’s foray into single malt whiskey and how the company’s new generation of whiskey makers is striving to break traditional boundaries through experimentation and novel production methods. Show notes: 0:39: New Digs. Hot Dogs Are/Reduce Life. Cheese Cubes & Wine, But Not Exactly. Ringa Starr. – The Newton-based hosts were blinded by the light (of their new studio) and discussed the relative value of a hot dog before they began a second round of sampling products from the Summer Fancy Food Show, including on whole food salty snacks, honey-based energy gels, cookie-crackers and plant-based cheese cubes. They also munched on “South Asian-American fusion” popcorn and sipped on canned wine analogs and moringa-based beverages during which John noted that college tours now highlight cheese-lovers clubs. 28:29: Interview: Liz Rhoades & Meghan Ireland, Distillers, WhistlePig – Rhoades and Ireland spoke with Taste Radio editor Ray Latif about their respective backgrounds in the spirits industry and WhistlePig’s expansion from rye whiskey into North American single malt whiskey category with the launch of an ultra-premium 21-year-old expression named The Beholden They discussed how the whisky fits into the company’s “rebel” ethos, the craft of aging and blending and their perspectives on women in the whiskey industry. Brands in this episode: Root Foods, You Again, Michele’s Granola, Oat Haus, Rind Snacks, Carolyn’s Krisps, Armored Fresh, Confusion Snacks, Dave’s Killer Bread, Proxies, Sutter Home, Franzia, Ringa, PopChips, Smashmallow, Spudsy, WhistlePig

This special edition of the podcast features actionable insights and advice from interviews with six founders, creators and leaders who joined us on the show during the first half of 2023. Our guests include Tara Bosch, the founder of pioneering better-for-you candy brand SmartSweets; Allison and Stephen Ellsworth, the co-founders of fast-growing prebiotic soda brand Poppi;  Jake Bullock, the co-founder & CEO of cannabis-infused beverage company Cann; Pete Maldonado and Rashid Ali, the co-founders of better-for-you meat snack brand Chomps;  Farrah & Yassin Sibai, the co-founders of Mediterranean-inspired frozen food brand Afia; and culinary icon Padma Lakshmi, an investor in lassi brand Dah!   Show notes: 0:29: Interview: Tara Bosch, Founder, SmartSweets - Let’s kick things off with Tara Bosch, the founder of pioneering better-for-you candy brand SmartSweets. In this clip, pulled from an episode published on January 17, Tara spoke about why the brand’s early growth strategy was built around “patient urgency,” why the company prioritized a lean business model and highly specific annual objectives and the value of first mover advantage. 10:15: Interview: Allison and Stephen Ellsworth, Co-Founders, Poppi - Next up we have Allison and Stephen Ellsworth, the co-founders of fast-growing prebiotic soda brand Poppi. In a clip pulled from an episode featured on May 30, the Ellsworths spoke about the professionalization of Poppi’s organizational structure, the decision to hire a CEO from outside the company, the drivers of the brand’s remarkable trial conversion and repeat purchase rates and their perspective on how entrepreneurs can make the greatest positive impact via their brands.  19:45: Interview: Jake Bullock, Co-Founder & CEO, Cann - We keep it going with Jake Bullock, the co-founder & CEO of cannabis-infused beverage company Cann. In this clip, from our episode published on April 25, Jake discussed how Cann sits at the intersection of canna- and sober-curious, why early-stage fundraising is about “finding the one,” and how Cann’s commitment to innovative advertising and video-based content has paid off. 31:05: Interview: Pete Maldonado and Rashid Ali, Co-Founders, Chomps - Next we have Pete Maldonado and Rashid Ali, the co-founders of better-for-you meat snack brand Chomps. In the following clip, pulled from an episode published on March 21, the entrepreneurs shared key drivers for the brand’s remarkable growth over the past five years, how hiring the right people has given the company a leg up in forecasting supply and demand and how data informs their innovation strategy. 37:58: Interview: Farrah & Yassin Sibai, Co-Founders, Afia - We continue with Farrah & Yassin Sibai, the co-founders of Mediterranean-inspired frozen food brand Afia. In this clip, pulled from an episode aired on June 6, the Sibais explained why they have long relied on self-manufacturing and the effectiveness of influencers, Instacart ads and instant redeemable coupons on driving trial and sales. 46:44: Interview: Padma Lakshmi, Investor, Dah! - Finally, we hear from culinary icon Padma Lakshmi, who is an investor in lassi brand Dah! In the following clip, pulled from an episode published on March 28, Padma spoke about her approach to building interest and awareness for lassi, how the beverage aligns with her advocacy for ethnic cuisine and her criteria for investing in consumer brands. Brands in this episode: SmartSweets, Poppi, Cann, Chomps, Afia, Dah!

From sweet and savory salsa matcha and date-based energy snacks to craft cocktail tea bags and plant-based whale sperm tortilla chips (yes, we’re serious), the hosts shared their thoughts on the best and most notable products exhibited at the 2023 Summer Fancy Food Show, which was held in New York CIty from June 25-27.  This episode also features an interview with Dave Colina, the founder and CEO of O2 Hydration, who discussed the sport drink brand’s repositioning and package revamp following the collapse of a major fundraising round. Show notes: 0:44: Melissa’s Name Rang Out. Crispy Beef? Yay! Let’s Do A Shot. Mike Got Scolded… Again. – BevNET’s director of community Melissa Traverse offered her thoughts on the Summer Fancy Food Show before sharing a rundown of recent and upcoming episodes of Community Call after which the hosts discussed takeaways from the annual trade show, including the emergence of salsa matcha, global flavors and cuisines continuing to permeate snack and frozen food categories and the flavor quality that differentiates some non-alcoholic cocktails from others. After Jacqui recalled a recent visit to San Francisco, Ray shared highlights (including the oddest product at the show) from a quick meeting with Vegan Rob’s founder Rob Eherlich and Mike blamed John for getting a scolding while visiting the Italian pavilion. 35:28: Interview: Dave Colina, Founder & CEO, O2 Hydration – Colina spoke with Ray about how he navigated the shock and resulting challenges caused by a failed funding round, his decision to keep operating the business versus shutting it down, the research that went into O2’s rebrand and how he weighed data and gut instinct when making a final determination about the new branding and design. Brands in this episode: LoveLife, Partake Foods, C4, Rind Snacks, Lesser Evil, Fresh Fizz, Lentiful, Sunday Supper, Amazing Graze, Zwita, Melati, Yay’s, Wilde Snacks, Tia Lupita, Somos Foods, Capitana, Annie’s Ginger Elixir, For Bitter For Worse, Vegan Rob’s, Pirate’s Booty, Date Fix, Sayso, Kola Goodies, BTR Nation, Colicchio Collection, Magnolia Bakery, O2 Hydration, Poppi, BodyArmor, Gatorade

Dillion Ceglio’s journey as a food entrepreneur started with a simple question: why hasn’t anyone created a healthier version of Uncrustables? Finding an answer, however, wasn’t nearly as easy. Ceglio is the co-founder and CEO of Los Angeles-based Chubby Snacks, which markets nut and seed butter and jelly sandwiches that the company describes as “cloud-shaped.” The individually wrapped sandwiches, which are typically sold frozen, are made with peanut, sunflower or almond butter and strawberry or grape jam, with each sandwich containing 8-9 grams of protein, 6-7 grams of fiber and only 2 grams of sugar, depending on variety. Launched as a direct-to-consumer brand in 2020, Chubby Snacks is distributed at several natural and regional retail chains, including Whole Foods, Central Market, Jimbo’s and Gelson’s and recently entered c-store chain Kum and Go. The company has raised approximately $5 million over the past two-and-a-half years from an investor pool that includes The Angel Group founder Adam Spriggs, actor Patrick Schwarzenegger and Villam Ventures, the family office of RXBar’s cofounder Jared Smith. In this episode, Ceglio spoke about his initial vision for Chubby Snacks, the duality of building a brand that is inextricably aligned with its primary competitor, why he strives to be an expert in everything related to the production and sale of Chubby Snacks, and why he believes that entrepreneurship shouldn’t necessarily be viewed as a fun job. Show notes: 0:48: Interview: Dillon Ceglio, Co-Founder & CEO, Chubby Snacks – Ceglio met with Taste Radio editor Ray Latif in New York City where he spoke about the origins of Chubby Snacks and the meaning behind its name, how the company attempts to communicate the better-for-you attributes of the products and his perspective on the brand’s inherent association with Uncrustables. He also shared learnings from his initial foray into self-manufacturing and the evolution of the company’s production strategy, how his active presence and engagement on Linkedin has benefited Chubby Snacks, and how it leveraged strong direct-to-consumer sales to build its presence at retail chains. Later, he discussed Chubby Snacks’ decision to enter the convenience store category, how he overcame two significant challenges that each had the potential to ruin the company and why fun isn’t top of mind when he’s working. Brands in this episode: Chubby Snacks, Uncrustables, TBH

This week on the podcast, the hosts discussed their smash-and-grab introduction to AriZona’s new line of hard teas, a Ted Lasso sighting at BevNET Live and a category-defining victory for non-alcoholic cocktail brands.  This episode also features an interview with Luke Holden, the founder and CEO of Luke’s Lobster, a vertically integrated and family-owned seafood company based in Saco, Maine. Luke’s Lobster operates a chain of fast-casual restaurants, a frozen meal line made with Maine-sourced lobster and a wholesale business that is the top selling frozen lobster brand in the U.S.  Show notes: 0:37: Rushmore, Or The Darjeeling Limited? You Had Us At Sledgehammer. See You At SFFS. – The episode opens with a chat about Wes Anderson movies, before Ray shared his dismay about an inaccurate profile and wayward comparison. Mike spoke about his brief, but memorable, stint as an Avenger, the hosts collectively congratulated NA cocktail brand Parch on winning New Beverage Showdown 25 and then highlighted several new products, including from BFY snack brand Lesser Evil and Moroccan food company Mina. 28:03: Interview: Luke Holden, Founder/CEO, Luke’s Lobster – Holden spoke with Taste Radio editor Ray Latif about Luke’s Lobster’s collaboration with Sweetgreen, the company’s origins and focus on sustainable sourcing and the traceability of its seafood, how it communicates quality to consumers and its efforts to promote diversity and inclusion within the lobster industry. Brands in this episode: AriZona Beverages, Parch, Ghia, De Soi, Mina, LesserEvil, Rind, Once Upon A Coconut, Beachball, A Dozen Cousins, Fillo’s, Omsom, Somos, Luke’s Lobster

Sixteen years ago, Sweetgreen set out to redefine how consumers perceive fast food by offering crave-worthy meals made with clean and traceable ingredients and sold at an affordable price. Co-founder Nicolas Jammet has long been at the forefront of Sweetgreen’s menu strategy, and in his role as chief concept officer, he is tasked with maintaining the company’s high standards for quality and consistency in every bowl, snack and beverage sold in its restaurants.  With nearly 160 locations across the U.S. and plans for 1,000 total by 2030, his job is becoming increasingly complex. And, yet, his goal is to continuously improve customer experience by way of new flavors, ingredients and systems that live up to the standard of Sweetgreen’s original mission and vision. In this episode, Jammet spoke about the process by which Sweetgreen curates its offerings and designs new products, how he evaluates CPG brands before adding them to the menu, how the company utilizes technology to enhance productivity without compromising culture and shared lessons for new and emerging entrepreneurs about how to build a sustainable business.   Show notes: 0:43: Interview: Nicolas Jammet, Co-Founder, Sweetgreen – Taste Radio editor Ray Latif met with Jammet at Sweetgreen’s Back Bay location in Boston where the entrepreneur spoke about a new collaboration with premium seafood brand Luke’s Lobster and how the patrons in the Hub compare to those in other cities. He also explained how Sweetgreen defines “healthy” and “affordable,” an average day in his role as chief concept officer, innovation surprises and missteps, the company’s partnership with plant-based meat brand Meati and his perspective on introducing new branded beverages and snacks to the menu. Later, he talked about the integration of automated technology to Sweetgreen restaurants, limited-time partnerships with well-known and respected chefs and his mentorship of early-stage entrepreneurs, including Melanie Masarin of Ghia and Becca Millstein of Fishwife. Brands in this episode: Meati, Hu Chocolate, Olipop, Spindrift, Proud Source, Health-Ade, Rowdy Mermaid, Mother Kombucha, Ghia, Fishwife

On location at BevNET Live Summer 2023 in New York City, the hosts reflected on an exciting first day of the event, along with that of bar industry trade show Bar Convent Brooklyn, held on June 13 and 14. They also discussed an evening of cocktails with filmmaker and spirits entrepreneur Steven Soderbergh and a visit to Pop Up Grocer’s permanent location in Greenwich Village. Show notes: 0:48: Ready For Our Closeup. The Password Is… Mushrooms And Llamas. Celery Seafood. – Jacqui spoke about BevNET Live’s Women In Beverage breakfast, John and Ray shared their respective takes on Bar Convent Brooklyn and highlights from a memorable evening at world renowned bar Death & Co. Ray recounted the remarkable life story of an RTD cocktail entrepreneur before Jacqui shared plant-based tinned seafood and ultra-premium toaster treats with the group. Brands in this episode: Gorgie, Lyre’s, Wilderton, Ritual Zero-Proof, Parch, Chinola, Singani63, Smootch, Velvet Llama, Pop-Tarts, Flings, Seed To Surf, Wynk

In just two-and-a-half years, New York City bar Double Chicken Please has achieved iconic status. Located in Manhattan’s Lower East Side, Double Chicken Please is a dual-concept bar whereby the front room is represented as a fast-casual cafe serving chicken sandwiches and small bites along with craft cocktails on tap. The back room is a luxurious, yet welcoming lounge where guests experience the bar’s innovative menu which is designed such that you “drink your food and eat your drink.” That recipe has proved an undisputed hit: Double Chicken Please was named the best bar in North America and the sixth best in the world in 2022 by The 50 Best, an esteemed awards program that celebrates the best of global gastronomy and the international drinks scene. With the bar recently closed for renovations, Double Chicken Please headed north to Boston to launch a pop-up on May 10  and 11 featuring the bar’s award winning cocktails including the Red Eye Gravy, a sweet and savory libation made with Teeling Irish Whiskey, coffee butter, corn, walnut, wild mushroom and microwaved coppa; as well as the Japanese Cold Noodle, crafted with Bacardi Superior rum, pineapple, cucumber, coconut, lime and sesame oil. We sat down with co-founder GN Chan at the Boston pop-up where he spoke about the inspiration for Double Chicken Please, his view of the bar as a design and performance studio, his belief that “nothing tastes better than nostalgia” and the company’s strategic partnership with spirits giant Bacardi. Show notes: 0:48: Interview: GN Chan, Co-Founder, Double Chicken Please – Chan spoke with Taste Radio editor Ray Latif about why he chose Boston bar Birds of Paradise to host his popup, how he learned his craft in an attic, the reason he doesn’t drink alcohol and why he wishes he could experience inebriation. He also explained why he wants the bar’s patrons to “remember something,” a cocktail strategy in which drinks are designed to be simple, yet complex and affordable. Later, he spoke about the regionality of non-alcoholic cocktail and spirit trends, the influence of global flavors and other trends in cocktail culture and whether he feels any pressure from being viewed as a thought leader and influencer. Brands in this episode: Teeling Irish Whiskey, Bacardi

There’s big money flowing into emerging concepts… and we have the receipts. Within this episode, the hosts discussed canned wine, plant-based analogs of popular snacks and THC-centric brands. We also discussed influential trends and innovative products in the evolving world of mixology in interviews with past World Class US Bartenders of the Year Jessi Pollak and Adam Fournier along with James Beard-honored mixologist and author Kim Haasarud.  Show notes: 0:45: Mike Trolls, United Rolls. Big Wins For Wine And BFY Brands. Oh, And Combos-Ish. – Mike tried to cover up his soccer team’s historic collapse, before the hosts encouraged listeners to join BevNET’s new Slack community, discussed E&J Gallo’s acquisition of canned wine brand Bev and the news that a VC firm focused on BFY brands raised $34 million for its second fund. Later, Jacqui highlighted a couple high-test cannabis-based beverages and John shared some Combos-like snacks that Mike hasn’t stopped eating since. 18:57: Interview: Kim Hassarud, Founder, Liquid Architecture – Haasarud spoke with Taste Radio editor Ray Latif about her role with the USBG, her efforts and advice to support the next generation of bartenders in America, surprising spirit trends and her perspective on growing consumer demand for low- and non-alcoholic cocktails. 39:38: Interview: Andrew Fournier, 2021 USBG World Class Bartender Of The Year/Jessi Pollak, 2022 USBG World Class Bartender Of The Year – Fournier and Pollak discussed their respective experiences competing in the World Class competition, the impact of being crowned champion on their careers, incorporating novel spirits and ingredients into their work and what flavors, textures, formulations are resonating with modern consumers. Brands in this episode: Bev, High Noon, Fishers Island Lemonade, MUD\WTR, Mid-Day Squares, Three Wishes, Legally Highest, Highest Ground Coffee Co., Paqui, Rivalz, Combos, Moku, Seedlip, Johnnie Walker, Ketel One

Afia is on a hot streak. The Mediterranean-inspired frozen food company recently closed on a $3 million funding round and is on the cusp of opening a new 21,000 sq. ft manufacturing facility capable of producing a half a million falafel balls per day. While Afia’s co-founders Farrah and Yassin Sibai are pleased with the brand’s development, they remain grounded in their roots. In this episode, the Sibais reflected on the brand’s humble origins and highlighted a little black book of family recipes that have been passed down by generations and which serves as the foundation for Afia’s products, including falafel, kibbeh and a new line of ready-to-heat entrees. Throughout their six years of business, the Sibais have stayed focused on their vision of creating a brand of nourishing, better-for-you food as a means of empowering consumers seeking healthier options, along with Afia’s team, which includes number of Syrian refugees who have fled war in search of a better life for their families. As part of our conversation, the Sibais explained why they have long relied on self-manufacturing, how adversity placed Farrah “in right place at right time,” why brand and product awareness are equally important, the effectiveness of Instacart ads and instant redeemable coupons, and the completion of Afia’s Series A funding round. Show notes: 0:46: Farrah & Yassin Sibai, Co-Founders, Afia – Taste Radio editor Ray Latif met with the Sibais at Afia’s new production facility in Taylor, Texas where they discussed the company’s dramatic increase in capacity, the impact of personal tragedy and the Syrian civil war in the creation of Afia and how they got off the ground with just $20,000 and a business plan. They also recalled long days in the brand’s first commercial kitchen which was located in the back of a bar in downtown Austin, and eventual move to their first company-owned plant, learning how to engage with and sell to consumers at local farmers' markets, their big break with Texas-based grocery chain H-E-B and subsequent deals with Sprouts and Whole Foods that brought Afia to stores across the U.S. Later, they discussed their marketing strategy and the effectiveness of influencer campaigns, why they don’t invest heavily in data, the development of Afia’s line of frozen entrees and why “the validity of the vision” is most important to the brand’s investors. Brands in this episode: Afia

What parallels exist between music, food and beverage and how can they inform entrepreneurs about innovation strategies? The hosts look to legendary music producer Rick Rubin for answers. We also discuss trends from behind the bar with the 2023 USBG World Class bartender of the year Renato Tonelli and Julie Reiner, the owner of world renowned NYC cocktail restaurants The Clover Club and Leyenda. Show notes: 0:43: Ray Is Pumped, Walmart Is In The House, Consider The Listener’s Perspective, Amaro Sherbet! – Less than two weeks away from BevNET Live Summer 2023, the hosts spoke about the opportunity for attendees to meet one-on-one with buyers from Walmart and Sprouts before discussing how a recent “60 Minutes” interview could help founders strategize for new product development. They also sipped on CBD-infused beverages and better-for-you sports drinks before snacking on amaro-infused sherbet and chilled granola bars. 24:25: Interview: Renato Tonelli, 2023 USBG World Class Bartender Of The Year – Tonelli sat down with Taste Radio editor Ray Latif amid the USBG Presents World Class competition, which was sponsored by beverage alcohol giant Diageo and held in Austin, Texas last month. The event featured 30 of the nation’s top mixologists, each of whom were presented with a series of challenges inspired by current spirit and cocktail trends. Ultimately, the title was earned by Tonelli, a bartender and the beverage training director at esteemed New York City bar Dante. In this interview, he spoke about his experience in the competition, how he sources inspiration and manages pressure and why he’s bullish on non-alcoholic cocktails. 37:02: Interview: Julie Reiner, Owner, The Clover Clover, Leyenda and Milady’s – Judging the USBG World Class competition were industry legends and luminaries, including Julie Reiner, the Brooklyn-based owner of world renowned cocktail bars The Clover Clover, Leyenda and Milady’s. In this conversation, Reiner spoke  about how she uses her influence to promote positive and progressive trends from behind the bar and in patrons’ glasses as well as her interest in RTD cocktails as the co-founder of Social Hour. Brands in this episode: Poppi, vitaminwater, Bai, Wet Hydration, Gatorade, Powerade, Sati Soda, Brez, Squirt, Starry, Sierra Mist, Salt & Straw, Straightaway Cocktails, Mooski, Seedlip

It's been three years since we last featured Poppi co-founders Allison and Stephen Ellsworth on Taste Radio, and to say that their brand has grown in that time would be a massive understatement. Poppi, is by all accounts, following in the footsteps of generational brands that came before it, including vitaminwater, Bai and BodyArmor. Launched as Mother Beverage in 2016 and reborn as Poppi in 2020, the gut-healthy drink company markets low-calorie and low-sugar sodas made with fruit, apple cider vinegar and prebiotics. Self-described as a digital-first brand, Poppi has built a thriving business on Amazon and is one of the most followed CPG accounts on TikTok, generating over ​​one billion page views since its debut on the social media platform. Poppi is also sold in over 20,000 stores, including major retail chains like Target, Whole Foods, Sprouts, Publix and Walmart, with plans to expand into an additional 10,000 locations by the end of the year. According to the company, overall revenue rose by 148% in 2022, including a 250% increase in online sales. The remarkable surge helped Poppi to land a $25 million Series B round in December. In this episode, the Ellsworths spoke about the reasons behind Poppi’s explosive growth and how the company is maintaining its torrid pace. As part of our conversation, they discussed their transition into new roles, Poppi’s remarkable trial conversion and repeat purchase rates, Amazon’s key role in marketing strategy and why video is king on social media.  Show notes: 0:46: Interview: Allison and Stephen Ellsworth, Co-Founders, Poppi – Taste Radio editor Ray Latif spoke with the Ellsworths about their move from Dallas to Austin, lessons since the launch of Mother Beverage, how a professionalization of Poppi’s organizational structure was challenging at first but ultimately valuable, and the decision to hire a CEO from outside the company. They also discussed the typical Poppi consumer, Allison’s emphasis on TikTok as a way to communicate with new and existing customers, why describing the products as “soda” has had a massive impact on how the brand is marketed and sold, and how advertising on digital platforms, including Amazon and Instacart, drive retail sales. Later, they explained how they attempt to create an emotional connection with consumers, why they don't emphasize “performance marketing” and best practices for creating entertaining video content for social media.. Brands in this episode: Poppi, vitaminwater, Bai, BodyArmor

At what stage of development should brands consider aligning with a celebrity or athlete? How can companies assess the potential value and impact of those partnerships? The hosts shared their perspective on both topics, and also spoke about why niche brands might need to reconsider certain positioning and packaging callouts that have them collectively scratching their heads. Show notes: 0:43: A Swift Dip In Your Bank Account. Ray Seafallon. We’re Coneheads. An NSFW Bev? – John explained why Taylor Swift’s concert tour left a hole in his wallet, before the hosts highlighted an opportunity for BevNET Live attendees to meet one-on-one with buyers from major retailers, including Sprouts, and discussed the recently announced partnership between Health-Ade and Ryan Seacrest. They also spoke about what CPG founders might learn from the movie “Air,” the connection between Muddy Bites and muffin tops, whether #steviafree might be a trending term, Jacqui’s “lovelife” and an NA beer/Netflix collaboration.    Brands in this episode: Health-Ade, Propel, Barcode, Yesly, Utz, Mike’s Hot Honey, Jarritos, Plezi, Muddy Bites, Vina, De La Calle, Love Life, Neuro, Dune, Vital Proteins, Athletic Brewing, Budweiser, Keystone, Michelob, Zima

Mario Carbone, the acclaimed chef and restaurateur, believes that if you’re going to do something, you should strive to be the best at it. That’s – quite literally – the secret to his sauce. The co-founder of globally renowned restaurant company Major Food Group, Carbone is a native New Yorker who learned his craft under the tutelage of some of the city’s best known and admired chefs, including Daniel Boulud and Wylie Dufresne. In 2011, Carbone and business partners Rich Torrisi and Jeff Zalaznick launched Major Food Group, which currently operates 27 upscale eateries across the world, anchored by his namesake Carbone restaurants. Two years ago, Major Food Group launched Carbone Fine Food, a brand created to “bring the taste of the iconic, beloved Carbone dining experience” into consumers’ homes. Helmed by CPG veteran and former Rao’s Specialty Foods CEO Eric Skae, the company markets a nine-SKU line of pasta sauces that has rapidly become one of most widely distributed and best selling within the premium sauce category. In this episode, Carbone and Skae spoke about their shared vision and the growth strategy for Carbone Fine Food, how they attempt to incorporate the flair and panache of Carbone restaurants into the brand,  who they identify as the products’ target consumer, their thoughtful pricing and promotional strategy and why they are cautious about new product development. Show notes: 0:46: Interview: Mario Carbone, Co-Founder & Eric Skae, CEO, Carbone Fine Food – Taste Radio editor Ray Latif asked Carbone about his decision to relocate from New York to Miami, how his vision for Carbone Fine Food compares with that of former colleague David Chang and his Momofuku Goods brand and how timing was involved in the rollout of the sauces. Carbone and Skae also discussed the company’s pricing strategy and target consumer and how each fits into retail planning, why quality of ingredients is the brand’s key point of differentiation and how they consider innovation and brand extensions. Brands in this episode: Carbone Fine Food, Rao’s, Momofuku Goods

It may seem counterintuitive, but successful founders are often stung by self-doubt, a topic the hosts discussed in this episode, along with Neil Patrick Harris’ foray into the RTD cocktail business and an unexpected brand collaboration that’s being described as both brilliant and revolting. We also feature the latest edition of Special Ops with Andrew Guard, in which the operations expert shared insights about scaling strategies, how to generate mainstream appeal through flavor and working with non-nutritive sweeteners. Show notes: 0:37: Bev.net, Sprouts Speaks, Target And Tost, Ray Reads IG Comments – John Craven returns to the studio and after a brief chat about his visit to Vermont, the hosts spoke about Outhaus’ big news and the founder’s bout of imposter syndrome, how sparkling beverage brand TÖST landed a big-time partner, and why Ray isn’t a fan of a collaboration between a premium chocolate company and… Velveeta. 27:24: Special Ops with Andrew Guard, Vol. 3 – Andrew Guard of boutique beverage co-packer Right Coast Brands spoke about how founders operating early-stage and emerging businesses can more effectively prepare their brands for scale. He also discussed the link between great flavor and mainstream demand and considerations for working with natural and non-nutritive sweeteners, including monkfruit. Brands in this episode: Tost, Plink, Oat Haus, Corona, Thomas Ashburne, Hoplark, Other Half Brewing, Fila Manila, Kasama Rum, Compartes, Velveeta, Jabin, KitKat, Van Leeuwen, Kraft, Midwest Juicery, Gutsy Kombucha

A sensational number from Post Malone. A$AP Rocky’s critically acclaimed crowd pleaser. And an unexpected hit from Kevin Hart. What may sound like a Spotify playlist is actually a trio of brands built and marketed by Global Brand Equities. Founded in 2019 by Irish expat James Morrissey, Global Brand Equities is focused on developing innovative and creator-led beverage alcohol brands. Morrissey’s vision is to meet modern consumers where they live and drink via a contemporary approach to alcoholic beverages, one that lives at the intersection of media, entertainment and premium experiences. Global Brand Equities has aligned with the aforementioned Malone, Rocky and Hart to launch fast-growing brands Maison No 9 French Rosé, Mercer + Prince Canadian Whisky and Gran Coramino Tequila, respectively. The company also markets Sunny Vodka, a premium spirit co-founded by social media influencers Zack Bia and Stas Karanikolaou. In this episode, Morrissey spoke about how his prior experience in hospitality has shaped his perspective on novel consumer brands, the foundations for mutually beneficial celebrity partnerships, why it is critical to understand and operate within the traditional infrastructure for producing and distributing beverage alcohol brands and the effectiveness of its multi-pronged marketing strategy. Show notes: 0:46: Interview: James Morrissey, Founder, Global Brand Equities – Taste Radio editor Ray Latif met with Morrissey at Global Brand Equities’ office in the Soho neighborhood of Manhattan where they riffed on the entrepreneur’s familiar name and discussed how his background as a club and nightlife promoter in Ireland led him to New York City. He also explained his belief that the beverage alcohol industry had lacked an authentic connection to modern consumers and lacked the type of desirable innovation seen in other industries, why he saw the rosé wine category as ripe for a consumer-facing brand and how he first met and cultivated a relationship with Post Malone. Later, he explained how, despite a crowded space for celebrity-backed liquor brands, he saw opportunities to innovate in the categories of Canadian whiskey and premium tequila and why A$AP Rocky and Kevin Hart were the ideal partners for each, and why moving at “the speed of culture” is key to Global Brand Equities’ marketing strategy.  Brands in this episode: Maison No 9 French Rosé, Mercer + Prince Canadian Whisky, Gran Coramino Tequila, Sunny Vodka, Casamigos, Teramana Tequila

The hosts discussed the news that Michelle Obama has joined kids’ food and beverage company PLEZi Nutrition as a co-founder and strategic partner and spoke about the potential impact of the former first lady’s influence and political connections on the brand’s development. They also highlighted the 10 brands named as part of Target’s third Takeoff Food and Beverage program. Show notes: 0:43: Mike Missed A Lot Of Recesses. You Only Need To Watch Lost Once. Get It In Schools. – Melissa Traverse fills in for John Craven and her excellent seating posture gives way to a chat about fidgeting and Mike’s misbehavior as a youth. The hosts collectively urged early-stage beverage founders to apply for New Beverage Showdown 25, before they spoke about what Michelle Obama will bring to the table in her new role as PLEZi co-founder and why not everyone is pleased with her foray into CPG. Later, they noted that several emerging brands often mentioned on Taste Radio landed a spot in Target’s accelerator program, congratulated two companies whose products are now sold at Erewhon and chatted about several new and notable products, including a golden milk mix, a pouch drink for Gen Z consumers and a better-for-you option for a quick meal. Brands in this episode: Liquid Death, Super Coffee, Vive Organic, PLEZi, Better Chew, Resist Nutrition, Honeycut Kitchen, Glonuts, Immorel, Homiah, Brooklyn Tea, Bumpin Blends, Mocktail Club, Soldadera, Better Sour, Struesli, Anjali’s Cup, Hapi Water, Sea Monsters, Off Limits, Somos Foods, A Dozen Cousins, Talk House Encore

If Expo West and Whole Foods had a baby, it might look something like Pop Up Grocer. A non-traditional retailer in which brand discovery, not sales, is paramount, Pop Up Grocer is the brainchild of veteran CPG marketing executive Emily Schildt. Founded in 2019, the company has built nine limited-run stores in cities across the U.S., each designed to showcase trendy natural and organic brands, particularly those with limited retail distribution or sold primarily direct-to-consumer.  In March, Pop Up Grocer opened its first permanent location in New York City’s Soho neighborhood. The flagship store features a selection of 130 emerging brands that will be rotated on a quarterly basis. The shop also serves as a homebase for Pop Up Grocer, which will continue to open new short-term stores. In this episode, Schildt spoke about the inspiration behind Pop Up Grocer, its role as an “influencer retailer” and advertiser-first business model, how the company evaluates brand performance and why you might be surprised by its curation strategy.   Show notes: 0:44: Emily Schildt, Founder & CEO, Pop-Up Grocer – Taste Radio editor Ray Latif met with Schildt at Pop Up Grocer in Manhattan where she spoke about her work-life balance (or lack thereof) in the weeks leading up to the store’s opening, how her experience at Chobani provided her with a foundation for a career in CPG and how consulting with early-stage entrepreneurs gave way to the lightbulb moment for a pop up retail concept. She also discussed how Pop Up Grocer’s first store proved her thesis about a lack of retail opportunity for small and emerging brands, why she describes the stores as “showcases, first and foremost,” how the company tracks consumer engagement and the selection criteria for adding brands to its shelves. Later, she explained Pop Up Grocer’s influence on major chain retail buyers, how she views and incorporates trends into its business strategy, the retailer’s aesthetic and target consumer, and plans for new short-term and permanent locations. Brands in this episode: Chobani, Lavva, Kind Snacks

The hosts assessed the fallout from a highly publicized claim of “copycat” branding (and the accuser’s subsequent apology), recapped a raucous pitch slam and shared a firsthand account of Omson’s rhapsodic rave. They also spoke about a somewhat controversial food and sampled plenty of tasty, trendy products in the studio. Show notes: 0:43: Pizza Party. $200 For Free (Not Exactly). Storm The Stage! That… Hat. Human Petri Dish. – John made a pre-lunch for Mike and Ray and the hosts collectively chatted about a Linkedin diatribe penned by the founder of olive oil brand Graza and the industry’s subsequent reaction, and why those who already have their tickets to BevNET Live should make dinner plans. Ray and Jacqui reflected on an outstanding event hosted by non-profit CPG organization Naturally San Diego, Mike talked about a new line noodles and how his hat almost broke the Internet (not really, but it was close), before the hosts all began biting into and imbibing upon new and interesting products, including what appeared to be blue slime, very spicy crunchy snacks, Delta-9 seltzers, better-for-you brownies and an innovative non-alcoholic “mezcal.” Brands in this episode: Brightland, Graza, Mike’s Hot Honey, Wynn’s Kitchen, Cien Chiles, Rationale Brewing, I Amaranth, Chasin’ Dreams, Omsom, Samadhi Moss, BLK & Bold, Wize Tea, Little Saints, Chuza, Cheech and Chong’s, Louie Louie, Nature’s Bakery, Little Debbie, Tootsie Rolls

The story of how Eddie Simeon and his two best friends turned a hipster hobby into a multi-million dollar business is, dare we say, hella good. Simeon, along with Jomaree Pinkard and Tobin Ludwig are the founders of Hella Cocktail Co., a brand of premium crafted products designed to democratize and elevate cocktail culture. Launched in 2011, Hella Cocktail Co. markets botanically-inspired bitters and mixers along with ready-to-drink sparkling apéritifs admired for their flavor and versatility. The products are currently sold in over 20,000 stores, bars, hotels, and restaurants. Over the past 12 years, the co-founders have pursued a thoughtful, and occasionally unorthodox, growth strategy that has prioritized strong unit economics and profitability. Eddie describes the approach as one in which the company has been “willing to be more patient to be less wrong.” Last year, Uncle Nearest Ventures – the investment arm of Uncle Nearest Whiskey focused on funding minority-founded, owned and led spirit companies – acquired a $5 million stake in Hella Cocktail Co. In a press release, Uncle Nearest CEO Fawn Weaver praised Simeon, Pinkard and Ludwig, who are of Mexican, African American and Jewish descent, respectively, for “bootstrapp[ing] this brand for a decade, never compromising on quality or messaging.”   In this episode, Simeon chronicles the company’s development, from the early days of blending bitters in his Brooklyn apartment to why the brand’s first retailer was a furniture store to the synergistic relationship with Uncle Nearest and how Hella’s three-founder team has been its backbone through it all. Show notes: 0:44: Interview: Eddie Simeon, Co-Founder, Hella Cocktail Co. – Taste Radio editor Ray Latif met with Simeon at Expo West 2023, where the entrepreneur spoke about how he met co-founders Tobin Ludwig and Jomaree Pinkard and how their collective passion for DIY projects and video production and an “entrepreneurial seizure” spawned Hella Cocktail Co. He also explained how they leaned on each other's skill sets to launch the brand, why they named the company “Hella,” the evolution of its package design and why they have long embraced the idea of “you don’t want to be on a long road to a small house.” Later, he explained why Hella was a cash flow business for its first seven years, how embracing self-learning helped the company land business deals with Delta Airlines and TGIF, insights from managing a diverse channel strategy, why Uncle Nearest CEO Fawn Weaver loved investing in a brand with three founders and why he’s bullish on using fractional resources to fill staffing needs. Brands in this episode: Hella Cocktail Co.

Setting the trajectory of your company can often begin with a single pitch. And with just six weeks until BevNET Live Summer 2023 in New York City, the hosts highlighted companies that have built successful and even iconic brands after participating in past editions of the event’s New Beverage Showdown competition. They also discussed new and innovative brands discovered at a local meetup event, and why you might be surprised about John Craven’s report from a recent visit to Scotland. This episode also features an interview with David Garci-Aguirre, who is the vice president of operations and master miller for Corto Olive, a super-premium brand of extra virgin oil that emphasizes freshness from harvest to plate. Admired by chefs for its commitment to high-quality standards, Corto is part of a new generation of olive oil companies that are attempting to recast the ingredient from an overlooked kitchen staple to one revered for its utility in creating delicious and healthy meals.   Show notes: 0:39: VIPs In NYC. Is “Scotch Lag” A Real Thing? Bitter Is Better. And, Our Minds Are Blown.  – The show kicks off with a chat about a special benefit for Taste Radio VIPs that will be attending BevNET Live in June, before discussing a recent episode of Community Call that should answer a few questions about a certain beverage competition and John’s relative shock at lack of scotch flowing faucets in the U.K. They also sampled a variety of interesting food and beverages, including bitter libations, zero-sugar sausage snacks, an RTD tea sweetened with apple sugar and plant-based scallops. 22:04: Interview: David Garci-Aguirre, VP of Operations and Master Miller, Corto Olive – Garci-Aguirre spoke with Taste Radio editor Ray Latif about his career path from an (almost) professional soccer player to an olive oil expert, why he refers to olive oil as “the one ingredient that farm to table forgot” and why he describes the designation of “extra virgin” as “like getting a D in school.” He also explained how Corto has aligned its business units to consistently produce and package fresh olive oil and how the company communicates the value of its process and standards to its customers. Brands in this episode: Poppi, Perfy, Plink, Liquid Death, Cann, Bitter Love, Sonder, Athletic Brewing, Swing Tea, MaKa, Lost Art Cultured Foods, Mind Blown, Country Archer, Spudsy, Ithaca Hummus, Corto Olive

Cann co-founder and CEO Jake Bullock saw entrepreneurship as a way to break free from what he described as the path dependency of corporate life, but more importantly because he wanted “to build something big.” Cann is getting closer to meeting his ambition. Launched in 2019 by Bullock and co-founder Luke Anderson, Cann markets “microdosed social tonics” that are infused with 2mg of THC and 4mg of CBD and marketed as delivering “a perfect, uplifting buzz with a strength similar to a beer or glass of wine” with no hangover. The brand, which also sells an “Unspiked” line, is currently available for purchase in 33 states and throughout Canada.  Amid a gradual loosening of cannabis laws in the U.S., Cann has positioned itself as an attractive and accessible option for canna-curious and sober-curious consumers. The brand’s cultural relevance is also supported by an A-list roster of celebrity investors, including Gwyneth Paltrow, Kate Hudson, Rosario Dawson and Nina Dobrev, the latter of whom joined the company as a shareholder as part of its $27 million Series A round, which was announced in February 2022. While Cann is the most visible and distributed cannabis-infused drink brand in the U.S., it’s still a long way from becoming a household name. What will it take for that to happen and how does Cann build upon its carefully planned foundation? Bullock answered those questions and discussed much more about the brand’s ascendancy in this episode. Show notes: 0:43: Interview: Jake Bullock, Co-Founder & CEO, Cann – Bullock met with Taste Radio editor Ray Latif in New York City where they reminisced about Cann’s victory in BevNET Live’s New Beverage Showdown 17 and how the competition “set the trajectory for the company,” before the entrepreneur discussed a recently bestowed honor from Food & Wine magazine. Bullock also spoke about the importance of community based, on-the-ground education, the regulatory framework for selling cannabis-based beverages, the common issue that links Cann’s consumers and why older adults are a key base for the brand. Later, he explained how Cann sits at the intersection of canna- and sober-curious, why he believes buzz gives the brand an edge over non-alcoholic RTD cocktails, how entrepreneurship provided him with “a very expensive education… after college” and what he learned about running a beverage company that he wished he’d known earlier. Bullock also explained why early-stage fundraising is about “finding the one,” the company’s scrappy strategy for getting product into celebrities’ hands and attracting investment from them, walking a fine line when talking about cannabis as a safer ingredient than alcohol, why he took issue with a 2022 New York Times article about “weed drinks,” how Cann’s commitment to innovative advertising and video-based content has paid off and why he believes brands “need an enemy in all marketing.” Brands in this episode: Cann

What food and beverage brands stood out at Coachella 2023? Jacqui Brugliera reported back from the annual music festival, including how most festival-goers quenched their thirst in the desert. Speaking of hydration, the hosts discussed whether #watertok is a faux controversy, before riffing on new snack and protein bars, CBD cocktails and a (very) cherry juice shot. This episode also features an interview with Raffi Vartanian and Patrick Johnson, the co-founders of Ziba Foods, a mission-driven brand of heirloom nuts, seeds and dried fruits that maintains an ethical supply chain from farm to bag, including fair and direct trade with Afghan farmers along with living wages for its women-centric workforce at the company’s processing facility in Kabul.  Show notes: 0:43: So Silver, So ‘Lit. Don’t Procrastinate. Bars And Protein Aplenty. – Omusubi, low-carb Dutch beer, dumplings and recovery drinks – Jacqui had on a full plate at Coachella. The hosts urged early-stage beverage founders to apply to participate in New Beverage Showdown 25 before the May 12 deadline and begrudgingly discussed the latest TikTok-born controversy/trend. Later, they each highlighted a new snack bar, including one with a boba tea flavor, a collaboration between two powerhouse brands and a trio of Pakistani-inspired hot sauces. 26:44: Interview: Raffi Vartanian & Patrick Johnson, Co-Founders, Ziba Foods – Taste Radio editor Ray Latif spoke with Vartanian and Johnson at Expo West 2023 about their vision for Ziba and how they articulate the brand’s compelling story and product value to consumers and retailers. The duo also discussed, how they navigated the complexities of the U.S. troop withdrawal from Afghanistan in 2021 and subsequent return of Taliban rule in the country, and how contingency planning factors into their long-term business strategy. Brands in this episode: Dave’s Killer Bread, Little Saints, Unite Foods, MiLa, Electrolit, Hello Soju, Chamberlain Coffee, Heineken, Michelob, Lesser Evil, Fishwife, OWYN, Chomps, The Coconut Cult, Pressed, Milonga, Fringe Food Co., Peepal People, Ziba Foods

The example of a duck is often used to express abductive reasoning: “If it looks like a duck, swims like a duck…” etc. If one were to use the term “niche brand” instead, the logic would typically hold true. But there are exceptions, like The Coconut Cult. Founded in 2017 by Noah Simon-Waddell, Jungho Oh and James Harkin, The Coconut Cult markets refrigerated, coconut-based yogurt made with vegan and organic ingredients and packaged in 8 and 16 oz. glass jars. Known for its playful labels – which feature the brand’s distinctive pink flamingo – and quirky social marketing, The Coconut Cult is distributed nationally, including chainwide at Sprouts and The Fresh Market, select Whole Foods regions and hundreds of natural and independent stores where an 8 oz. jar retails for approximately $10.  The Coconut Cult has also built a thriving direct-to-consumer business generated in part by a social strategy where Simon-Waddell is front and center and speaking to the brand’s followers – including 107,000 on Instagram – about healthy eating and lifestyle choices.  Amid the construction of a new manufacturing facility designed to keep up with surging DTC and retail demand, Simon-Waddell and Raz talked about how The Coconut Cult has positioned itself for scale and mainstream success while maintaining the values and vision from which the brand was born. Show notes: 0:43: Interview: Ari Raz, CEO & Noah Simon-Waddell, Co-Founder, The Coconut Cult – Simon-Waddell and Raz met with Taste Radio editor Ray Latif at Expo West 2023 where they chatted about The Coconut Cult’s sprawling AirBnb before Simon-Waddell discussed the brand’s origins and Raz explained why explosive demand put plans for a single-serve package on hold. They also discussed how seasonal and limited-time offerings have driven new consumer interest in the brand and thousands of monthly subscribers to its online platform with no paid ads or influencers. Later, they shared details about how and why the brand is one of the fastest-growing at Sprouts across all categories, how Simon-Waddell is attempting to educate more Americans about better food choices via yogurt and why they attribute authentic and meaningful messaging as having a direct correlation to strong and organic sales growth. Brands in this episode: The Coconut Cult, Hu Kitchen, Health-Ade

Does pickleball need its own beverage brand? Why is Jennifer Lopez, who doesn’t drink alcohol, getting into the booze business? Who is Blob Guy? The hosts discuss… Also in this episode: interviews with Elavi co-founders Michelle Razavi and Nikki Elliott, who explained how they launched a package revamp for less than $200, along with Goat Rodeo Capital co-founder Carlton Fowler, who shared his perspective as an active investor in emerging and growth-stage companies.  Show notes: 0:37: JLo, What Are You Doing? A Dinky Concept. Lady Boba And Blob Guy. – Jacqui chatted about her preparation and plans for the upcoming Coachella festival before sharing new speaker announcements for BevNET Live Summer 2023. The hosts collectively wondered about the scaling potential of a brand that has a hyper-specific target consumer and why authenticity is a glaring issue with Jennifer Lopez’ new RTD cocktail brand. Later, BevNET’s director of community Melissa Traverse joined the episode and spoke about recent and upcoming episodes of Community Call, and the hosts riffed on several notable brands including a canned boba tea and a functional granola. 30:41: Interview: Michelle Razavi & Nikki Elliott, Co-Founders, Elavi – Michelle Razavi and Nikki Elliott are the co-founders of Elavi, which markets low-sugar and gut-friendly protein bars and cashew butters. Taste Radio editor Ray Latif sat down with Razavi and Elliott at Expo West 2023 where they shared a remarkable story about a recent package revamp that was executed in two weeks and at minimal cost.  44:49: Interview: Carlton Fowler, Managing Partner, Goat Rodeo Capital – Fowler spoke with Latif as part of a new series in which he will regularly discuss investment-related topics that are relevant and top-of-mind for food and beverage founders. In this first conversation, Fowler discussed his background as an operator and the impact of that experience in his investment strategy, how investors evaluate branding at each stage of a company’s development and the emergence of creator-led brands. Brands in this episode: Yesly, Spindrift, Super Coffee, Dink, LifeAid, BodyArmor, Delola, Biena, Siete, Lady Boba, Sanzo, Golden Grahams, Lacroix, Diet Coke, Forij, Kiddiewinks, Tally Kids, Elavi, RxBar, Poppi, Liquid Death, Lemon Perfect, Prime, Feastables, Nectar

Chic is not typically a word associated with fish. But it is fitting for Fishwife. A modern, super-premium brand of tinned seafood, Fishwife is the brainchild of entrepreneurs Becca Millstein and Caroline Goldfarb. Launched in December 2020, the Los Angeles-based company markets ethically sourced canned tuna, salmon, trout and anchovies from fisheries and aquaculture farms in the United States and Europe. Known for its bright and quirky label designs, Fishwife built a thriving DTC business early on and gradually introduced distribution to select brick-and-mortar retailers across the U.S. Earlier this year, Whole Foods began selling Fishwife products at stores in its Southern Pacific region and will add them to its Northern California locations this summer.  In this episode, Millstein spoke about the “light bulb” moment and planning process that led to the development of Fishwife, the impact of its striking label design on trial and word of mouth marketing, her perspective on scaling a niche concept and how she navigated and learned from a potentially devastating sourcing crisis. Show notes: 0:43: Interview: Becca Millstein, Co-Founder/CEO, Fishwife - Millstein met with Taste Radio editor Ray Latif at Expo West 2023 where the entrepreneur spoke about Fishwife’s emergence as a “pandemic baby,” parallels between her previous career in the music industry and that of consumer products and why it was important to identify the brand’s target consumer early on. She also explained how Fishwife’s branding and label designs generated significant interest among consumer and trade media and foundation for DTC success, the day that Millstein worried that her business was in peril and how she planned to avoid a similar one in the future and how she assesses partnerships with other consumer brands. Brands in this episode: Fishwife, Liquid Death, Fly By Jing, Magic Spoon, Three Wishes, Scout Canning, Patagonia Provisions, Chicken of the Sea, Aura Bora, Omsom, Van Leeuwen, Jeni’s, Sprinkles Cupcakes

Taste Radio’s hosts pondered the potential of innovative, yet imaginary, concepts; examined why discontinued brands and products – including a line of high-profile energy shots – failed to make it; and riffed upon a bevy of new snacks and drinks.  This episode also features an interview with Alexandra Dempster and Isabelle Steichen, the co-founders of Lupii, an innovative platform brand that markets lupini bean-based foods.  Launched in 2020, Lupii debuted with a line of plant-based protein bars highlighted by its hero ingredient, which the brand promotes as “a high-fiber legume that has 2x more protein than chickpeas and 3x more protein than eggs.” In August 2022, Lupii expanded with a three-SKU line of high-protein and high fiber pastas that contain significantly less carbs than those made with traditional ingredients. The brand is represented in hundreds of chain and independent retailers, primarily in the Northeast, Midwest and Pacific Northwest, including Whole Foods, Safeway and Jewel-Osco. Dempster and Steichen spoke about Lupii’s origins and their alignment as co-founders, how they shifted from “survival mode” amid the early months of the pandemic to a focus on thoughtful growth at retail, how they were able to attract interest and funding from angel investors and their vision and plan to develop a platform brand. Show notes: 0:37: How To Meet Top Whole Foods Executives, Scotch Spray, The Fiddy/Craven Connection – Less than a week from BevNET’s Meetup at the company’s Newton, MA HQ, the hosts highlighted recently announced speakers for BevNET Live Summer 2023 and wondered if some products conceptualized as April Fool’s jokes should be commercialized. Ray stirred the pot with his bag of discontinued brands, including those of a cap-activated chia beverage, a blue recovery drink and 50 Cent’s energy shot, along with a brain-boosting product with a rather controversial name, before chatting about a highly anticipated collaboration between two massive companies, super-premium chorizo and better-for-you refreshment drinks. 31:51: Interview: Alexandra Dempster & Isabelle Steichen, Co-Founders, Lupii – Taste Radio editor Ray Latif met with Lupii’s co-founders at Expo West 2023, where Steichen spoke about how a diverse population in her native country of Luxembourg exposed her to Lupini beans and their nutritional value as compared to other sources of plant and animal-based protein, why she sought to find a co-founder to launch to the brand and how she and Alexandra formed a bond and common vision for the company. They also discussed how they applied consumer insights from early DTC sales to a brick and mortar retail strategy, identifying Lupii’s core consumer, how they articulate the brand’s “trifecta of benefits,” iterating amid growth, achieving a “sweet spot” within the pasta category and their perspective on venture funding for women-owned and -led brands. Brands in this episode:  Laphroaig, Fly By Jing, Paqui, Sanzo, Ithaca Hummus, Hendrick’s Gin, Moju, Neuro Drinks, 5-hour Energy, Coca-Cola, Jack Daniel’s, Simply, Fanta, Lentiful, Funky Mello, Skippy, Justin’s, Teddie, Tip Top Cocktails, Togronis, Crafthouse Cocktails, Three Sisters Meats, Paro, Update Energy, Phocus, Petal, Bossa Nova, Spindrift, Lemonback, Lupii, Oatly, Banza

Founded by professional athletes, OWYN is rooted in the concept that vegan and allergen-free ingredients are “only what you need” from protein and sports nutrition beverages. But what do challenger businesses need to disrupt legacy categories and outperform the brands in those spaces? According to OWYN CEO Mark Olivieri, great taste and great data. Launched in 2017, OWYN markets a core five-SKU line of RTD protein shakes made with 20 grams of plant-based protein, a “Pro Elite” line made with 35 grams of protein, and zero-sugar meal replacement beverages and protein powders. OWYN debuted as a DTC brand and has since adopted an omnichannel sales strategy emphasizing brick and mortar retail. The shift in focus has paid dividends. OWYN is carried by Kroger, Publix, Target, Walmart and Whole Foods and is outselling protein stalwarts, including Muscle Milk, according to SPINS data. The company is projecting $85 million in 2023 revenue and is on track to generate $350 million by 2025. In this episode, Olivieri, who has risen in OWYN’s ranks from SVP of marketing to president and eventually its CEO, discussed the important role that data has played in the brand’s growth and trajectory, how the company sources and implements a variety of information and insights into its business strategy, what he attributes to success at driving repeat purchase and how he identifies and evaluates the brand’s primary competitors. Show notes: 0:46: Interview: Mark Olivieri, CEO, OWYN – Olivieri sat down with Taste Radio editor Ray Latif at Expo West 2023, where the OWYN CEO explained his belief that “the next billion dollar nutrition beverage brand has been found,” why much of the brand’s growth in recent years has taken place under the radar and lessons and from working with large retailers and DSD distributors. He also discussed the company’s data strategy and its investment in store level, category and consumer insights and how OWYN attempts to learn from and replicate successful sales, merchandising and marketing initiatives. Brands in this episode: OWYN, Orgain, Vega, Vital Proteins

This week, the hosts discussed the relevance and sustainability of consumer trends and how to identify fads versus lasting concepts, extolled the virtues of Taste Radio VIP and highlighted two upcoming and can’t miss industry events. This episode also features an interview with Honest Tea/Eat The Change co-founder Seth Goldman, who discussed lessons learned from 25 years as an entrepreneur. Show notes: 0:39: BYOS. Gender Reveal CPG. A “Skinny” Session. Swoops And Samples. – The hosts thanked listeners who have signed up as Taste Radio VIPs, encouraged Boston area entrepreneurs and industry professionals to meet up at BevNET HQ and spotlighted speakers that will be on stage at BevNET Live Summer 2023. Ray shared an idea for a gender reveal consumer brand (one met with skepticism), before the group evaluated popular fads and sustainable trends and chatted about Jacqui’s timely tee and new products from tinned seafood and tamales to canned water and Calexo. 36:32: Interview: Seth Goldman, Co-Founder, Honest Tea and Eat The Change – In an interview recorded at Eat The Change’s bustling booth at Expo West 2023, Goldman reflected upon his 25 years as an entrepreneur and lessons learned about the modern beverage industry, developing an effective trial strategy, consumer perception of plant-based foods and developing strong relationships with retail buyers. Brands in this episode: C4, Milo’s Vita Coco, Prime, Skinnygirl, Spindrift, Monster, Drink Weird, Liquid Death, Top Of The Mornin’, Eat Good Tamales, Calexo, Ekone, Hotpot Queen, Honest Tea, Beyond Meat, Eat The Change, PathWater, Krispy Kreme, Coca-Cola

Padma Lakshmi, the host of Emmy-winning TV reality competition “Top Chef” and creator of the critically acclaimed Hulu series “Taste the Nation,” is one of the most recognizable and respected figures in food media. Although she wields considerable influence, Lakshmi rarely endorses products and seldom partners with consumer brands. An exception is her investment in Dah!, which markets a line of traditional Indian yogurt smoothies known as lassi. Lakshmi joined the company as a board advisor and brand partner in 2021 and has played a key role in Dah!’s marketing and education strategy. She is often featured in the brand’s social media accounts, highlighting lassi’s versatility, flavor and nutritional benefits.  Her role as an ambassador and face of Dah! was on full display at Expo West 2023, where we spoke with Lakshmi about her approach to building interest and awareness for lassi, how the beverage aligns with her advocacy for ethnic cuisine and her criteria for investing in consumer brands. This episode also features an interview with Sandro Roco, the founder and CEO of fast-growing Asian-inspired sparkling water brand Sanzo, one that continues upon a new series for Taste Radio in which entrepreneurs share lessons learned along their respective journeys.  Show notes: 0:55: Interview: Padma Lakshmi, Investor, Dah! – Lakshmi spoke with Taste Radio editor Ray Latif about her first Expo West experience before discussing her involvement with Dah!, why she doesn’t make a distinction between delicious and better-for-you and how and when she typically consumes lassi. She also explained why she doesn't feel like she “promotes” the brand, how she supports retail efforts, what she describes as “most exciting aspect of the food business” and why she is generally skeptical about celebrity endorsements of consumer products. 15:54: Interview: Sandro Roco, Founder & CEO, Sanzo – One year after our first interview with Roco, we followed up with Sanzo's founder for a discussion about what he’s learned regarding leadership, forecasting demand, raising growth capital, testing new products and working with mass retailers like Target. Brands in this episode: Dah!, Sanzo

A bursting-at-the-seams episode of Taste Radio includes the hosts’ arguments for and against online grocery shopping, a brief report on a permanent pop-up, a candy brand’s unrecognizable revamp and why they’re bullish on banana flavor, but not blue colored beverages. The team also shared their take on seed-centric sweets, cascara’s communication breakdown and their enthusiasm for ethnic drinks and snacks. Show notes: 0:39: “Game Of Chicken In Aisle 1.” It’s Called A Meetup, Ray. Just Add Raisins… And Boba. – BevNET’s director of community Melissa Traverse explained her love for a regional grocery chain before Ray and John extolled the virtues of online food shopping and encouraged local food and beverage professionals to meet up for an upcoming event at BevNET HQ. The hosts also discussed a retailer’s revealing admission, a brand new look for purpose-driven candy brand, a beloved soda flavor returning to the shelf, their collective bewilderment that “blue raspberry” is a thing, chocolate bark and "Seinfeld" references and Mike’s praise for a Vietnamese coffee entrepreneur and a modern Pakistani brand. Brands in this episode: Little Sesame, BodyArmor, Joyride Candy, Better Sour, Fruit By The Foot, Olipop, Red Bull, Powerade, Electrolit, Remedy Organics, GT’s Living Foods, Seedly, Chunky Bar, Up to Good, Wize Tea, Bai, Nam Coffee, Twirl Milk Tea, Original Sin Cider, Babo’s Kitchen

In 2012, Pete Maldonado and Rashid Ali each invested $3,250 to launch better-for-you meat stick brand Chomps, money they used for the brand’s first production run. After bootstrapping the company for a decade, Pete and Rashid brought in a strategic partner, one that made a slightly larger investment: $80 million in equity capital at a valuation north of $200 million. Chomps, the fastest growing natural meat snack brand in both the natural and conventional retail channels, markets meat sticks made from 100% grass-fed and finished beef and venison, and free-range turkey that contain no hormones, antibiotics and or added sugar. The products are Whole30 Approved, Certified Gluten-Free and Non-GMO Project Verified and carried by several national grocery chains including Trader Joe’s, Walmart and Whole Foods. Chomps’ growth has been remarkable, and yet very intentional. While not everything has gone according to plan, Maldonado and Ali’s consistent emphasis on strong unit economics and profitability, along with their ambition to thoughtfully and patiently develop a billion-dollar brand, have positioned Chomps to become a major player in healthy snacking. In this episode, the entrepreneurs discussed their deliberate path and planning to build Chomps and how the pandemic impacted their decision to bring in an institutional investor, despite their long reluctance to do so. Show notes: 0:45: Pete Maldonado and Rashid Ali, Co-Founders, Chomps – Maldonado and Ali spoke with Taste Radio editor Ray Latif at Expo West 2023 where they revisited Maldonado’s 2018 interview for the podcast and how Chomps has evolved since, how the Covid-19 pandemic precipitated a dramatic decline in sales that nearly bankrupted the company, and why they’ve declined offers to make an exit. They also discussed how hiring the right people has given the company a leg up in forecasting supply and demand, how data informs their innovation strategy and how they are passing on learnings from building Chomps to their children. Brands in this episode: Chomps

Back home and in the studio, the hosts shared additional highlights — and unexpected sights – from Expo West 2023, including introductions to several innovative and early-stage brands. Also, Ray Latif offered his take on the 2023 Seafood Expo North America and sat down with Mason Dixie Foods founder and CEO Ayeshah Abuelhiga for the first in a new series of interviews focused on lessons acquired by entrepreneurs at various stages of their respective journeys. Show notes: 0:39: Listen Up, VIPs. Anaheim’s Best Parking Lot. Dr. Squatch vs. Mr. Mike. – The crew encouraged listeners to become Taste Radio VIPs and discussed the benefits that come with it, before chatting about Expo West sheen and bubble guts, Ray’s luxurious workspace (not really) and his apology to exhibitors. They also spoke about meaningful and touching interactions with Expo attendees, meeting new brands and founders at Startup CPG’s Alley Rally meetup, a superb wine-alternative brand and why Mike might not be welcome at a certain booth in a year’s time. Later, they also sampled reformulated versions of “big name” candy bars and discussed findings from a fish-laden trade event. 36:32: Interview: Ayeshah Abuelhiga, Founder/CEO, Mason Dixie Foods – We last spoke with Abuelhiga in March, 2021 following the company’s $6.3 million Series A funding round, which preceded the launch of its popular biscuit breakfast sandwiches. In the time since, Mason Dixie has experienced remarkable growth, with revenue up 300% over the past year, according to the company. It also launched a national partnership with Marriott Select Brand Hotels, where its grab-and- go breakfast items are stocked in over 3,500 of the chain’s locations. This past week the company  also introduced three new product lines at Expo West 2023: Liege Waffle Sandwiches, Liege Waffles and Ready-to-Heat Biscuits. In this interview, Abuelhiga discussed lessons learned from her nearly nine years as an entrepreneur, including those about raising capital, customer service, and sexism and bias in the food industry, among other topics. Brands in this episode: Fishwife, Empress Hot Sauce, Resist Nutrition, Sunwink, Tahoe Artesian Water, Katrina Brewing, Kula Ice Cream, Funky Mello, Pocket’s Chocolate, Points, Wise Bar, Proxies, Acid League, Bokksu, Mason Dixie Foods, Trip, Taika, Centr, Agua Bonita, Gigantic Candy, Wixter Seafood, Thunder’s Catch, Barnacle Foods, Wild Legend

Straightforward advice can be hard to come by. Unless you’re getting it from Melissa Facchina. An operations expert with over 25 years of experience in food and beverage manufacturing and services, Melissa co-founded growth equity firm Siddhi Capital in 2020. Initially focused on seed and venture capital funding for early-stage brands, Siddhi has since turned its attention to investments in high-growth companies, including Mid-Day Squares, Aura Bora, Magic Spoon and immi. As Siddhi pursues its mission of “changing the landscape of food and beverage for the better,” Facchina has emerged as a trusted and reliable voice within the industry, advising founders on how to build sustainable and successful businesses. Facchina’s voice will become a regular fixture on Taste Radio as the investor joins the podcast for a regular series, which will feature her take on current topics and common questions related to investment in packaged food and beverage companies. This episode is the first (and extended) edition of the series, in which Facchina spoke about her background, career and the focus of Siddhi Capital, the pervasiveness of "bad information" circulating on Linkedin and why she believes that the vast amount of capital invested in food and beverage brands over the past decade has been to the detriment of the industry. She also discussed how entrepreneurs are faced with a shift in how investors perceive profitability and top-line revenue and her recommendations on how founders can navigate a potential recession.  Show notes: 0:50: Melissa Facchina, Co-Founder & Managing Partner, Siddhi Capital – Facchina spoke with Taste Radio editor Ray Latif about the vision for “The Siddhi Sage,” how her family’s business helped get her acclimated with various aspects of the food and beverage industry, why she believes a great operations strategy is the key to making healthy food more accessible and how her consulting firm Siddhi Ops created a foundation for Siddhi Capital. She also explained why venture capital has been flowing into the food and beverage industry and her perspective that the lack of attrition among upstart brands has cluttered the space and made it more challenging for founders to meet the expectations of investors. Later, she discussed why Linkedin has become inundated with unrealistic depictions of emerging brands, general confusion about how an investment firm’s funds are raised and deployed and how she defines “a rockstar, unbelievable company,” Brands in this episode: Mid-Day Squares, Aura Bora, Magic Spoon, immi

On the ground in Anaheim, California, Taste Radio’s hosts reflected upon the first two days of an exhilarating Natural Products Expo West 2023 and highlighted standout new brands and products exhibited at the show, along with those featured at the Snaxshot X BevNET and MENA CPG meetups held during the week. Brands in this episode: De La Calle, VINA, Senor Mango, Absurd Snacks, Brutal, Casalu, Canneta, Bantu Chocolate, Peepal People, Puuro, Scout Canning, Tempo, Louie Louie, Babos Kitchen, Pocket’s Chocolate, Wild Tonic, Rowdy Mermaid, Seacharrones, Chomps, Fishwife, Aura Bora, Mason Dixie Foods, Ziba Foods, Sanzo, Urban Remedy, Little Sesame, Fly By Jing, Rudi’s, Chamberlain Coffee, Just Egg, Heyday Canning, Better Sour, Jabin Beverage Co., Afia, Magicdates, Zesty Z, Mazzah Chutney, Aissa Sweets, Mason Dixie Foods, RIND Snacks, The Bad Tea Co., Suckerpunch Gourmet, Greenhouse Juice, Mooski, BioLift, Acid League, Blake’s Seed Based

Sometimes you just need to tell it like it is. Dr. Robert Lustig has no problem with that approach, especially if it will save lives. A professor of pediatric endocrinology at the University of California, San Francisco, Dr. Lustig is a leading public health authority who has lectured and written extensively about how sugar and ultra-processed food have fueled a surge in chronic diseases. His work spans 40 years of clinical research focused on childhood obesity, diabetes and other issues that lead to metabolic disease. The keynote speaker at Manna Tree’s second annual Global Health Forum, Dr. Lustig pulled no punches when discussing how decades of overconsumption and poor quality food are root causes of chronic illness and an American healthcare system strained by a perpetually sick population. While the problems seem overwhelming, Dr. Lustig noted the role that innovative food and beverage companies can play in effecting change, a topic he discussed at length in this episode.  Following Dr. Lustig’s interview is the latest installment of The Maxi Minutes, with Maxine Kozler Kover, the co-founder and managing director of Los Angeles-based investment firm LDR Ventures. In this edition, Koven spoke about how angel investors evaluate emerging brands that play in trendy categories and also discussed the sustained lack of investment in female-owned CPG brands, the reasons behind it and ways for the industry to collectively address the problem. Show notes: 1:54: Dr. Robert Lustig, Professor Emeritus of Pediatrics - Division of Endocrinology, UCSF – Taste Radio editor Ray Latif spoke with Dr. Lustig’s about his straightforward style, why he describes common widespread diseases as “symptoms” of disease and shared advice on how to discuss complex issues about food and its effects on health with others. He also explained how the food industry “educates consumers every day,” why he compared kids’ consumption of fructose to that of adults and alcohol and his view that the USDA has conflicting roles and responsibilities. Later, he explained why the food system needs to be reengineered to “work for us and not against us,” the nine words that he uses to describe healthy food and why brands should incorporate them into their innovation strategies, and his assessment of alternative sweeteners. 32:01: The Maxi Minutes Season 2, Ep. 2 – Koven chatted about her plans for Expo West before discussing the rise of non-alcoholic wine, cocktails and other adult beverage analogs, and how she evaluates brands that can become “winners” in their respective categories. She also discussed the disparity of venture capital in women-founded tech companies versus those in the food and beverage industry, why male founders receive greater mentorship and executive training than female counterparts and how it affects funding decisions and why she believes that many investment firms have a perception issue among female founders.  Brands in this episode: Coca-Cola, Pepsico

On the cusp of Expo West 2023, the hosts highlighted a handful of meetups that they’ll be attending at the annual event, including the first for MENA CPG, a new industry organization with a mission to elevate entrepreneurs and professionals of Middle Eastern and North African heritage who have been historically underrepresented and unrecognized in the food and beverage industry.  They also discussed a recent study that links health issues to a commonly used sweetener, a platform for early-stage brands to build awareness, and a bevy of new products, including two backed by internet and pop music icons. Show notes: 0:45: Bands Named After Cities And Continents. SXSW Since The ‘86. Call Him Mr. Deez. – The episode opened with a chat about Europe’s most popular song and why Ray might be the anchor for Taste Radio’s bowling team. John discussed the potential impact of a study claiming that consuming significant amounts of erythritol may raise the risk of heart attack and stroke, a relatively simple way to raise the attention of industry gatekeepers, John’s attempt to go viral on TikTok, a $50 six-pack of strawberries and Ed Sheeran’s spicy foray into CPG. Brands in this episode: Mid-Day Squares, CENTR Enhanced, Wunder Eggs, Via Carota, Athletic Brewing, Super Coffee, Feastables, Andes Mints, Nguyen Coffee Supply, Pop & Bottle, Tucson Tamale, Oishii, Tingly Ted, Veroni, Farming Karma

BevNET’s director of community Melissa Traverse joined Taste Radio hosts Ray Latif and Jacqui Brugliera for a discussion about a new source for valuable industry info, ways that our team can connect with and highlight Expo West exhibitors and a high-profile CEO’s shocking exit. They also spoke about a hot brand’s big retail win, luscious limited-time offerings and had a frank chat about the Whole30 diet and intermittent fasting. Show notes: 0:36: Back On The ‘Cast. ‘Boys’ Brilliant Advice. Expo Plans Revealed. Green Juice, Black Coffee, No Dairy. – Ray praised the return of Melissa, who, along with Jacqui, shared insights gleaned from the first episode of ‘Community Call,’ before each discussed their preparation and planning for Expo West 2023 (send us your info!), including their social media and video content strategy at the event. Later, they reacted to the news that Miyoko’s founder Miyoko Shninner had been removed from her role as CEO of the alt-dairy company, shared their admiration for a fast-growing brand, their excitement about a TV-show themed ice cream and indulgent, LTO snack before they each described their current rituals for healthy eating. Brands in this episode: Belgian Boys, Miyoko’s, Omsom, Jeni’s, Honey Mama’s, Lattini, Pressed, Evolution Fresh, Suja, Trader Joe’s

According to a 2020 health survey conducted by the U.S. Centers for Disease Control and Prevention, 41.9% of Americans aged 20 and over are obese. It’s a frustrating statistic for public health officials whose advocacy for exercising more frequently and making better eating decisions can often fall on deaf ears. Those issues, however, are linked to the accessibility and affordability of healthy food and beverages. Yes, there are better-for-you options, but are they readily available at a reasonable cost to most consumers? That was a persistent question during Manna Tree’s second annual Global Health Forum, hosted earlier this month at the firm’s home base of Vail, Colorado. Founded on the belief that “the future of health, well-being and longevity is attainable through innovation in food,” Manna Tree invests in and actively partners with growth-stage companies, including Health-Ade, The New Primal, Urban Remedy, Gotham Greens, Verde Farms and Good Culture. Prior to attending the Global Health Forum, which featured presentations on metabolic health and how consumer behavior has shifted around the better-for-you segment, Taste Radio editor Ray Latif sat down with Manna Tree leaders Ross Iverson, Brent Drever and Steve Young for a trio conversations about the firm’s investment strategy and how it relates to getting healthy and affordable food into the shopping carts of more consumers.   We also discussed how entrepreneurs are faced with shifting expectations for bottom line and top line growth, their assessment of consumer confidence and spending, emerging food trends and ways that public institutions and private companies can align on common goals to positively impact global health. Show notes: 2:33: Ross Iverson, Co-Founder & Managing Partner, Manna Tree – The episode opens with Iverson, who briefly discussed how Manna Tree planned for the Global Health Forum before he spoke about how investors are assessing the strength of the U.S. economy amidst concerns of a recession, how the firm evaluates short- and long-term paths to profitability and why the firm is looking to make investments in food manufacturing. He also explained why Manna Tree is “super active” in the operations of its portfolio companies and how aligned groups of food and beverage brands might benefit by having a unified operating structure. 27:01: Brent Drever, Co-Founder & Managing Partner, Manna Tree – Drever spoke about the firm’s work with state governors and federal legislators to improve public health, their assessment of companies' efforts to reduce sugar in their products, taking into account a range of consumer views on taste and health concerns and how they evaluate kids’ packaged food and beverage brands. He also discussed Health-Ade’s discontinued Pop line and the company’s efforts to create new products for mainstream consumers and how he plans to navigate the show floor at Expo West 2023. 46:28: Steve Young, Managing Director, Manna Tree – Young discussed his long career in the food industry, including his work with General Mills where he helped shepherd the acquisition of Annie’s, why he believes that during a time of uncertainty “investors are not going to invest in the top line at the sake of the bottom line” and whether the era of billion-dollar food brands might be coming to an end. He also discussed the tailwind for local and artisanal brands, the duality of creating highly nutritious and affordable products and how vertically integrated companies factor into Manna Tree’s investment thesis. Brands in this episode: Health-Ade, The New Primal, Urban Remedy, Vital Farms, Gotham Greens, Verde Farms, Good Culture, AriZona, Bellisio Foods, Annie’s

Taste Radio’s hosts discussed the value of attending CPG-centric community events and BevNET’s new series of interactive open meetings that address common questions and current issues impacting food and beverage entrepreneurs. They also explained how Expo West 2023 exhibitors can best advise our editorial teams about their presence at the upcoming event, highlighted recent capital raises for two beverage brands and riffed on several new products and brand extensions from two Mexican-inspired food brands and a trio of innovative energy drinks, among several others. Show notes: 0:45: BevNET Day Is Feb. 31. Jacqui, The Californian. Not Even A Sliver Of Salsa. – Ray kicked off the episode by calling for a new holiday that celebrates numpties and lattes, John discussed the development and focus of BevNET’s new Community Call series and encouraged SoCal listeners to attend next week’s San Diego meetup before Jacqui shared sun-soaked directions to the WCB. They also directed Expo West-ers to upload information about their booths, Ray’s secret to staying healthy while on the road, Ithaca’s foray into salsa (one host was allotted a very small amount), a brand of plant-based milk concentrate, spicy candy and snacks and a line of energy drinks primed for the big time. Brands in this episode: Rishi, Roar Organic, The New Primal, Ithaca, Planut, Thirst Burster Drink, Machu Picchu Energy, Prime, Tamalitoz, Chuza, Pressed, Revol Greens, JAS, Drink Weird

When we first profiled The New Primal founder and CEO Jason Burke in 2018, his brand was just over five years old and known for its grass-fed, pasture-raised jerky snacks and better-for-you marinades. Since then, the company has expanded into a range of adjacent categories, including seasonings, dressings and condiments and established itself as a platform brand for low sugar products made with responsibly sourced ingredients.  That evolution caught the attention of Vail-based private equity firm Manna Tree, which describes itself as “committed to improving human health through nutrition,” and led The New Primal’s $15 million Series B round in 2021. The investment has helped the company expand distribution, launch new innovation and build out its sales and marketing teams. While The New Primal has a solid foundation on which to build, Burke’s vision of disrupting what he views as “a broken, toxic food system,” is faced with contemporary pressures of inflation and rising costs while simultaneously challenged by expectations for fast growth and profitability.  In an interview recorded during Manna Tree’s second annual Global Health Forum, Burke discussed the demands of building a modern food brand in the context of evolving consumer needs, why he advises founders to embrace reliable business practices and a cautious retail strategy and how high-profile exits have created unrealistic expectations for founders. He also stressed the importance of due diligence on potential investors and shared a moving story about his motivation to provide consumers with better food options. Show notes: 0:45: Jason Burke, Founder & CEO, The New Primal – Taste Radio editor Ray Latif met with Burke at Manna Tree HQ in Vail, Colorado where the entrepreneur spoke about the origins of The New Primal; the brand’s focus on real ingredients, low sugar and great taste; how packaging drives trial and why new entrepreneurs should be cautious about broad distribution. He also opined about the detrimental effects of slotting fees on emerging brands, why sound business fundamentals draw the attention of investors and how “the goalposts” have shifted when it comes to large CPG exits. Later, he discussed why the traditional system for building a food brand makes it unrealistic for companies to achieve profitability at an early stage, how founders can cement their role as company leaders and how the passing of his mother reinforced his desire to improve the quality of packaged food. Brands in this episode: The New Primal

In recent episodes of Taste Radio, entrepreneurs in the midst of raising capital have noted that investment firms are increasingly emphasizing profitability within their funding criteria. And they will point to a common thread among such companies: a foundation rooted in business fundamentals.  Supplying early-stage food and beverage entrepreneurs with the resources to learn the ropes and develop a sustainable, scalable business is a primary goal of The Hatchery Chicago, a non-profit food and beverage business incubator focused on the Chicagoland region.  Since its launch in 2016, The Hatchery has focused on supporting women, BIPOC and local founders with affordable commercial kitchen space, fundraising workshops and business coaching. It operates a 67,000 sq. ft. foot facility on the West Side of Chicago and is financially backed by organizations including The MacArthur Foundation and Walton Family Foundation, as well as major food companies Kellogg’s and Griffith Foods.  In this episode, Natalie Shmulik, The Hatchery Chicago’s chief strategy and incubation officer, spoke about the incubator’s origins and work with early-stage entrepreneurs, the most pressing needs and challenges facing small businesses and how she and her team are advising brands on scaling and investment. She also discussed the typical attributes of a company that has successfully scaled beyond The Hatchery and how high-profile strategic partners, including Pepsico and Mondelez International, are involved in its development. Show notes: 0:45: Natalie Shmulik, Chief Strategy & Incubation Officer, The Hatchery Chicago – Shmulik met with Taste Radio editor Ray Latif at the 2023 Winter Fancy Food Show in Las Vegas where they riffed on their alma mater Boston University, where she is an adjunct professor, before discussing the common traits and backgrounds shared by The Hatchery’s entrepreneurs and the types of businesses the incubator supports. She also explained why the organization advises clients to focus on building a sustainable business before seeking funding, ways to raise capital beyond private investment and how to plan a path to profitability. Later, Shmulik shared success stories of brands that have exited the incubator, goals for the next 12 months and her thoughts on a national network of incubators. Brands in this episode: Justice of the Pies, Taylor’s Tacos, ChiFresh Kitchen, Nufs

This week, the hosts discussed a range of topics including BevNET’s new partnership with CPG community Naturally San Diego, how Expo West 2023 exhibitors can amplify their presence at the upcoming trade show and MALK’s clever new ad campaign,  along with some recently launched products that piqued our interest: think pancake cereal and a neon green hot sauce. This episode also features the latest edition of The Maxi Minutes with investor Maxine Kozler Koven, who spoke about how founders can navigate an increasingly tighter market for private capital and the trend of angel investors passing on subsequent funding rounds. Show notes: 0:51: Elvis Is In The Building, We Need Your Number, What’s In Your Milk? – Ray kicked off the show with praise for the biopic “Elvis,” before the hosts chatted about why you should email – and not DM – Jacqui, a February meetup event at BevNET’s San Diego office and a CTA for Expo West exhibitors. They also discussed the duality of plant-based foods and beverages with long ingredient lists, Mike took a shot of hot sauce and made a public plea the founders of Belgian Boys and the hosts shared their thoughts on animal crackers, energy drinks and a mushroom-centric beverage brand. 19:52: The Maxi Minutes – Maxine Kozler Koven, the co-managing director of L.A.-based investment firm LDR Ventures shared on-the-ground insights about how angel and seed investors evaluate emerging brands and how entrepreneurs can best position themselves for funding success. Our discussion includes an examination of why many angel investors pass on brands’ subsequent funding rounds. Brands in this episode: Belgian Boys, RXBAR, MALK, Califia Farms, Reese’s, Mtn Dew, Dr. Pepper, Indo Coffee, Immorel, Moment, Wingman Smart Energy, Blake’s Hard Cider

Stephanie Izard, the founder of acclaimed restaurant The Girl and The Goat and a former winner of cooking competition TV show “Top Chef,” doesn’t spend much time thinking about food trends. Instead, a consistent focus on preparing delicious food and teaching others to do the same has been paramount to Izard’s success as a restaurateur and is at the core of her CPG brand, This Little Goat. Launched in 2016, the brand markets globally-inspired sauces, spices and crunches developed from recipes that Izard created in her restaurants. The products are designed to “make it easy for home chefs to create complex, interesting meals,” she explained. This Little Goat is carried by hundreds of independent and chain grocery stores nationwide, including The Fresh Market, Raley’s, Price Chopper. According to the company, the brand saw sales growth across all channels in 2022 and nearly doubled its revenue in natural retailers. In this episode, Izard spoke about the origins of This Little Goat, how taste and accessibility guide the brand’s thoughtful product and marketing strategy, why the company turned to self-manufacturing for its Chili Crunches and how she became more comfortable as the primary spokesperson for her restaurants and brand. Show notes: 0:45: Stephanie Izard, Founder, This Little Goat – Izard spoke with Taste Radio editor Ray Latif at the 2023 Winter Fancy Food Show in Las Vegas, where the chef was cooking up a storm at the brand’s booth and explained how green beans and fish sauce played into the creation of This Little Goat. She also discussed her role in the brand’s package design, why trends don’t influence new product development, how the company forecasts demand and why she tries to be involved in as many retail meetings as possible. Later, she spoke about how self-manufacturing gives the company flexibility to produce limited-time offerings and collaborations and shared her thoughts on challenges facing fine dining establishments. Brands in this episode: This Little Goat, Momofuku Goods, Fly By Jing

Wholly Veggie co-founders John Bonnell and David Gaucher knew their brand of plant-based frozen foods needed a new look. But when they saw the design firm’s proposed revamp, it was such a departure from the original version that it made them apprehensive and uncomfortable. And, as they told us, that's why it worked. Wholly Veggie, which debuted in its home market of Canada in 2017, now offers a range of vegan frozen entrees and snacks, including Thai curry, cauliflower wings and mozzarella-style sticks. Bonnell and Gaucher envisioned the brand as one that could attract interest and democratize access to plant-based foods via familiar flavors and dishes. In 2020, Target began carrying Wholly Veggie at all of its U.S. stores and the brand seemed on its way to becoming a household name. Nevertheless, Bonnell and Gaucher sensed that it could just as easily turn into an also-ran in an increasingly saturated market for plant-based frozen meals. Wholly Veggie had to be bold, differentiated and, most importantly, stand for something beyond the food itself. In its fun, energetic and bright redesign, Wholly Veggie has been embraced by existing and new retailers. The brand is carried by 6,500 stores across the U.S. and Canada, including Walmart, Whole Foods, Sprouts, Fresh Thyme, Wegmans, Sobeys and Loblaws. In this episode, Bonnell and Gaucher spoke about their process for creating a plant-based brand with broad appeal, their realization that Wholly Veggie’s package design needed an overhaul, how a comprehensive brand brief enabled them to better understand their products’ value to retailers and consumers, and the impact of the brand revamp. They also discussed their adherence to business fundamentals, a challenging environment for private capital and how the most commonly consumed ingredients factor into their innovation strategy. Show notes: 0:45: John Bonnell & David Gaucher, Co-Founders, Wholly Veggie – Bonnell and Gaucher met with Taste Radio editor Ray Latif at BevNET headquarters where the entrepreneurs chatted about traveling from Toronto to Boston and local store visits before they discussed Wholly Veggie’s most recent – and hilarious – ad campaign. They also spoke about their respective backgrounds and the brand’s origins, why the brand name was the only thing not on the table during the revamp process, how they evaluate taste as compared to other plant-based products and how fun and laughter supports their primary goal of championing vegetables. Later, they discussed early mistakes and what they learned from each, their warning that “the route to market is filled with booby traps” and how conversations with investors have changed over the years.  Brands in this episode: Wholly Veggie, Green Giant, Birds Eye

Fresh off the conclusion of the 2023 Winter Fancy Food Show, Taste Radio editor Ray Latif highlighted new, innovative and better-for-you products from over a dozen exhibitors at the annual event, including a plant-centric soup brand, spicy and chewy candy, sunflower seed-based milk, non-alcoholic wine alternatives and gourmet marshmallows. Show notes: 0:40: Nate & The New Studio, Hot Crackers, No Compromise, Dad Dokes – The episode opens with John, Mike and Ray cozying up in BevNET’s new recording studio, before Ray shared his take on Las Vegas as the new home for the Winter Fancy Food Show and recounted an interview with a superstar chef at the event. Ray also shared spicy snacks with his studio mates and chatted with the episode’s hosts about news and new products from the show. Later, Jacqui and Mike chatted about a few new beverages shipped to their respective offices and Ray praised a convenient smoothie brand. Brands in this episode: This Little Goat, Nufs, Lattini, Bitchin’ Sauce, Petit Pot, Three Spirit, Everleaf, Chili Chews, I Eat My Greens, Soda Bossa, True Roots Brewing Co., Lentiful, Portland Salt Co., Mojave Mallows, Motto, Gorgie, Siren Shrub, Popadelics, Sweet Nothings

As a child, SmartSweets founder Tara Bosch used to eat candy for breakfast. As an adult, the entrepreneur is eating her competitors for lunch. Launched in 2016, Bosch created SmartSweets as an alternative to the vast majority of legacy candy brands whose products are made with high amounts of sugar and often include artificial colors and flavors. The Canadian entrepreneur was ambitious from the start, envisioning the company as a global player in the multi-billion dollar confectionary industry.  Leading with a message of “Kick Sugar, Keep Candy,” the brand markets a range of low-sugar candy in familiar formats, including gummies, licorice, sour snacks, lollipops and caramels. Primarily sweetened with allulose, a naturally occurring sweetener that is found in foods like raisins and figs, the products typically contain 1-3g of sugar per bag or serving size. Within four years of its debut, SmartSweets was carried by over 25,000 stores in North America, including Target, Kroger, Walmart and Whole Foods and generating $100 million in annual sales. The remarkable growth drew the attention of private equity firm TPG Capital in 2020, which acquired a majority stake in the company for $360 million. In this episode, Bosch spoke about her emphasis on great taste as a way to distinguish SmartSweets from both similarly positioned and traditional candy brands, how prioritizing a lean business model in its early development enabled the company to be nimble and outpace its competitors, why its growth strategy is built around “patient urgency” and how the brand’s highly effective social media strategy drove consumers to its retailers. Show notes: 0:45: Tara Bosch, Founder, SmartSweets – Taste Radio editor Ray Latif spoke with Tara Bosch about her homebase of Vancouver, why she accepted a Thiel fellowship in lieu of a college degree, how she addressed the stigma of bad taste in low-sugar candy and why she envisioned SmartSweets as a brand with broad appeal. She also explained the value of first mover advantage and having very specific annual objectives, building a team of generalists and the “radical focus” driving SmartSweets social media strategy. Brands in this episode: SmartSweets, Snickers

Grind, persist, evolve, repeat.  Greater Than co-founders Mark and Jon Sider lived the routine for over a decade, tenacious in the belief that their sports drink brand offered consumers a healthier alternative to Gatorade and that, eventually, their hard work would pay off. Fourteen years after they started the company, the process is showing progress, albeit in a completely different way than the brothers imagined. In a pivot cemented in 2021, Greater Than shifted its positioning to that of a natural electrolyte drink for nursing mothers. The shift was derived from organic demand and word of mouth among new moms who claimed that the beverages kept them hydrated amid breastfeeding.  It was an unexpected turn for the brand, but one that has given it new life and a massive boost in revenue. Greater Than has generated over $8 million in DTC sales in each of the past two years, a surge that has been recognized by Inc. Magazine, which listed the company among its Inc. 5000 list of the fastest growing privately held companies in the U.S. In this episode, the Siders spoke about how timing and humility played into Greater Than’s repositioning, how they effectively incorporated user-generated content into digital media initiatives, how innovation will play into the company’s brick and mortar retail strategy and opened up about how the relationship between themselves and with others have been impacted by the challenges of entrepreneurship. Show notes: 0:45: Mark and Jon Sider, Co-Founders, Greater Than – Taste Radio editor Ray Latif met with Mark and Jon Sider at BevNET Live Winter 2022, where the entrepreneurs recalled their attendance at the first edition of the event, how the beverage landscape in 2009 helped coalesce their vision for Greater Than and how a well-funded competitor impacted their business strategy. They also spoke about why hard work doesn’t always yield positive outcomes, how they recognized that repositioning Greater Than as a niche brand was the only path forward, why it wouldn’t have worked as a new concept and how targeted ads and consistent community engagement made Greater Than top of mind for nursing mothers. Later, they were candid and transparent about the toll that brand building has taken on their family and how they are attempting to reestablish relationships amid a new chapter for the business. Brands in this episode: Greater Than, Zico, Vita Coco, O.N.E., BodyArmor, Celsius

Taste Radio’s hosts discussed the relative value of making resolutions and shared advice from a highly successful entrepreneur on how to set achievable goals. They also spoke about the arrival of 2023 trade shows, an effective way that early-stage brands can build awareness and riffed on a handful of new products and brand updates. Show notes: 0:40: Bass Basics, Talking Trends… With Family, Send Us Your News – The episode kicks off with a CTA about reviews and free tees, before Jacqui revealed plans to start “slapping” a certain instrument and the hosts chatted about industry-related conversations with family and friends. Ray highlighted a past episode with Zico founder Mark Rampolla and encouraged attendees and exhibitors of the upcoming 2023 Winter Fancy Food Show to reach out and also extolled the value of BevNET’s Elevator Talk series. Brands in this episode: Zico, De Soi, Somi Energy, Sayso, Barr Hill

This special edition of the podcast features highlights from interviews with six founders, creators and innovators who joined us on the show during the second half of 2022. Our guests include Alison Cayne, the founder and CEO of Haven’s Kitchen; Dan Lourenco and Ryan Hughes, the co-founders of Ghost; Anna-Lena Kamenetzky, the founder and CEO of Touch Capital; Ibraheem Basir, the founder and CEO of A Dozen Cousins; Chitra Agrawal, the founder and CEO of Brooklyn Delhi; and Maxime Pouvreau, the founder of Petit Pot.  0:47: Interview: Alison Cayne, Founder & CEO, Haven’s Kitchen – Let’s kick things off with Alison Cayne, the founder and CEO of fast-growing refrigerated sauce brand Haven’s Kitchen. In this clip, pulled from an episode published on July 12, Alison spoke about how she created an office environment that motivated her team to return to an IRL work setting, why the brand’s innovative package design is both an asset and a limitation and navigating the challenge of uneven retail pricing.  12:04: Interview: Dan Lourenco and Ryan Hughes, Co-Founders, Ghost – Next up we have Dan Lourenco and Ryan Hughes, the co-founders of sports nutrition and energy brand Ghost. In a clip pulled from an episode featured on October 25, Dan and Ryan spoke about why generating revenue is not at the top of the list of company priorities, why entrepreneurs have to go “all in” to be successful, why they believe you can’t create a lifestyle brand and why Ghost has never used social media as a marketing tool.  22:44: Interview: Anna-Lena Kamenetzky, Founder & CEO, Touch Capital – Let’s keep it going with Anna-Lena Kamenetzky, the founder and CEO of growth-stage venture capital firm Touch Capital. In this clip, from our episode published on October 4, she discussed the value of entrepreneurs with prior industry experience, why an “‘A” idea doesn’t work with a “C” team, how she evaluates innovative brands and their scaling potential why investor feedback and input only works “if it’s a pull and not a push.” 30:04: Interview: Ibraheem Basir, Founder/CEO, A Dozen Cousins – Next we have Ibraheem Basir, the founder and CEO of A Dozen Cousins, a brand of side dishes and sauces inspired by traditional Creole, Caribbean and Latino recipes. In the following clip, pulled from an episode published on June 28, Basir spoke about how the company’s initial focus has evolved, ensuring quality standards with co-manufacturing partners and why “keeping a foot in the familiar” is a key tenet of the brand’s innovation strategy.  40:56: Interview: Chitra Agrawal, Founder & CEO, Brooklyn Delhi – We continue with Chitra Agrawal, the founder and CEO of Brooklyn Delhi, a brand of Indian-inspired pantry staples crafted for modern kitchens. In this clip, pulled from an episode aired on September 13, Chitra discussed why she didn’t pay herself a salary for the first four years of the business, how the company has scaled with no outside investors, how she created favorable contracts with co-manufacturers and how the company has benefitted from an omni-channel sales strategy. 49:14: Interview: Maxime Pouvreau, Founder, Petit Pot – Finally, we hear from Maxime Pouvreau, the founder of premium pudding brand Petit Pot. In the following clip, pulled from an episode published on September 27, Max explained why he has stressed frugality and cautious spending from the outset and how the hire of an experienced operations executive and thoughtful planning strategy helped the company scale production and achieve profitability. Brands in this episode: Haven’s Kitchen, Ghost Lifestyle, Super Coffee, A Dozen Cousins, Brooklyn Delhi, Petit Pot

At 26, Jack McGarry thought he’d reached the zenith of his career.  Three years after he co-founded modern Irish pub The Dead Rabbit, the Lower Manhattan bar topped the list of the World’s 50 Best Bars, an awards program akin to the Oscars for nightlife hospitality. McGarry had been maniacally focused on earning the title, and while it cemented him as an industry star, a sense of hollowness – exacerbated by heavy drinking – soon followed.  In the years since, however, he has abstained from alcohol and focused on The Dead Rabbit as a bar that would carry on the tradition of Irish pubs as a communal gathering space. He’s also been a leading voice in highlighting mental health and education throughout the bar and restaurant industry. Those priorities will be incorporated into The Dead Rabbit’s expansion, in which the company will open new locations throughout the U.S., beginning next year in Austin and New Orleans. The overarching goal is to champion authentic Irish pubs by incorporating modern art, music and other cultural elements into each bar.  In this episode, McGarry spoke about his journey as an entrepreneur, how the experience of chasing and receiving accolades made him reassess his values and how he’s using his influence to spread awareness about health care and sobriety. He also discussed the ways in which he’s aligning modernity and authenticity in the bar's ambience, weighed in on no- and low-alcohol spirits and cocktails and the reason that he’s bullish on both, and shared why his meaning of “strategic partners” may noy be what you think. Show notes: 0:45: Jack McGarry, Co-Founder & Managing Director, The Dead Rabbit – Taste Radio editor Ray Latif met with McGarry at The Dead Rabbit in New York City, where the bar owner chatted about his distaste for tardiness and moving out of Manhattan before discussing the bar’s expansion plans for 2023. He also explained how The Dead Rabbit is attempting to restore its original vision and essence, why it's important to root out the underlying issues of alcoholism, particularly within the hospitality industry and how he’s using his platform to call out overindulgence and resulting problems at trade shows and conventions. Later, he discussed the evolution of non-alcoholic options at high-end bars and restaurants and why it’s important to the future of hospitality, why authenticity is often misunderstood and why The Dead Rabbit has historically had low turnover among its employees. Brands in this episode: Guinness, Three Spirit, The Dead Rabbit,

With a new year on the horizon, the hosts shared their expectations for the food and beverage industry in 2023, including the most pertinent opportunities and challenges faced by growing brands. They also opined on the value of Twitter for entrepreneurs and executives and highlighted notable and new products. This episode also features the second edition of Special Ops with Andrew Guard, in which the operations expert offers guidance on timely issues affecting food and beverage companies. Show notes: 0:51: Messi, Marty, Musk and More. – The episode opens with a chat about the 2022 World Cup final and congratulations to current and former colleagues, before the hosts discussed Twitter’s current turmoil and debated the social platform’s usefulness for CPG founders and operators. Later, they offered their predictions for 2023 and how entrepreneurs can stay ahead of potential problems and spoke about a range of innovative brands and products. 19:52: Special Ops with Andrew Guard, Part. 2 –  Guard, the founder of nanoscale beverage co-manufacturer Right Coast Brands explained what founders should know about working with functional ingredients and considerations for introducing a new package type. Brands in this episode: Lentiful, Vudu, Yate, Mix’d Roots, Phresly, Fishwife, Fly By Jing, Van Leeuwen

Their flagship products have a suggested retail price that is nearly double those of legacy and competing brands. And, yet, Serenity Kids is outpacing them all. Launched in 2018, Serenity Kids markets shelf-stable, low sugar baby and toddler food made from organic and ethically sourced ingredients, such as regenerative farmed meats. The brand’s pouches and grain-free puffs are sold in almost 8,000 stores across the U.S., a footprint that includes Walmart, Whole Foods, Target, Kroger, Wegmans and Sprouts. According to the company, Serenity Kids’ revenue has increased 150X year-over-year since its debut and has raised $11.5 million in funding to date. Founders Serenity and Joe Carr note that sales growth and investor confidence are indicative of a shift in buying patterns from parents seeking nutritious, premium products for their children. In this episode, the Carrs spoke about their path to entrepreneurship, how a non-traditional focus group and decades of declining quality in the baby food aisle gave them confidence that Serenity Kids could fill a real need and why maintaining a premium price point is key to the brand’s value proposition. They also discussed their thoughtful sourcing and operations strategies, how they developed a sophisticated understanding of the packaged food industry and their rigorous hiring process. Show notes: 0:45: Serenity & Joe Carr, Co-Founders, Serenity Kids – The Carrs met with Taste Radio editor Ray Latif at BevNET HQ in Newton, MA where they chatted about their visit to the Boston area before discussing how their interest in the paleo diet and the birth of their daughter laid the foundation for Serenity Kids, and why it was harder to educate natural channel consumers versus those who shop at conventional stores. They also spoke about the incredible yet unnerving opportunity to go national at Whole Foods early into the brand’s development, the unexpected benefits of using regeneratively farmed meat and how they’ve aligned gross margin with price point. Later, they advised founders on how to assess their capital needs, why personal growth is deeply important to company culture and why they conduct “non-traditional” interviews with potential employees. Brands in this episode: Serenity Kids

How do you measure, in financial terms, the value of design? PepsiCo chief design officer Mauro Porcini has been on the receiving end of the query dozens of times throughout his career. While he has long employed metrics to appraise the cost and impact of a particular product label, promotion or installation, his preferred answer is simpler and Spiderman-esque: great design inherently creates great value. Now in his 11th year at PepsiCo, Porcini is the creator of the company’s award-winning Design and Innovation Center, which holds sway across the drink and snack giant in everything from new product development and experiential marketing campaigns to brand revamps and fashion collaborations. Porcini’s perspective that design should strive to address real and useful human needs is a core tenet of the Center and highlighted throughout his book “The Human Side of Innovation: The Power of People in Love with People,” which draws upon his experience at PepsiCo and in prior roles, including as the head of global design at 3M. As part of an expansive interview featured in this episode, Porcini discussed his definition of design, both in the abstract and specific to his work in consumer products, how he convinces colleagues to align with his vision and where he takes his cues as a creator and leader. He also explained his hiring process and the value of technical expertise versus personality or cultural savvy and how social media influences his perspective on design. Show notes: 0:45: Mauro Porcini, Chief Design Officer, PepsiCo – Taste Radio editor Ray Latif chatted with Porcini about the executive’s infant before riffing on the Italian men’s soccer team and 2022 World Cup and how the Design and Innovation Center is involved with the tournament. He also spoke about the meaning behind his book’s title, how his relatively small business unit operates within a large corporation, how data and market research influence design decisions and his method for assessing priorities from a company-wide perspective and with individual brands. Later, he explained why age is not a critical factor in hiring decisions, what it’s like to be a fly on the wall in design meetings and whether he’s planning a new playbook for his next decade at PepsiCo.  Brands in this episode: Pepsi

Taste Radio’s hosts reflected on the BevNET’s Winter 2022 events through the first day of BevNET Live, and highlighted the winners of various competitions held throughout the week, community as a key theme in panels and presentations and the fuel that kept Ray, John, Jacqui and Mike going amid a whirlwind schedule.  Show notes: 0:39: Spiked Coconuts, Bleary Eyes, Chez Jay, Ray’s Llama – The episode kicks off with Mike as Ray’s literal echo, before the hosts congratulated two brands with sun-inspired names and Jacqui noted two well-received speakers. They also shared a few extensive thoughts on BevNET’s Cocktail Showdown 3 competition, an unpleasant “upper crust” and two of Best of 2022 award winners that had their fair share of doubters.  Brands in this episode: Sunboy, Sunnie, Resist Nutrition, Velvet Llama, Sans, Robin Road Cocktails, Howie’s Spiked, Spirited Hive, Cometeer, Remedy Organics, Biolyte, EriTea, Bonbuz, Liquid Death, Sanzo 

For many consumers, mindful drinking is top of mind. A 2021 omnibus survey conducted by market research firm NielsenIQ showed that 22% Americans are cutting back on their alcoholic beverage consumption, citing health and wellness and shifting interests as two core reasons. Concurrent with a rise in interest for sober or sober-curious lifestyles is the emergence of a new cohort of non-alcoholic spirit and cocktail brands, including Lyre’s. Launched in 2019 by entrepreneurs Mark Livings and Carl Hartmann, Lyre’s markets non-alcoholic analogs of the world’s most popular spirits, including bourbon, gin and tequila. Positioned as premium, sophisticated spirit alternatives without any compromise, Lyre’s  blitz-scaling strategy has enabled it to become the world’s leading non-alcoholic brand with distribution in dozens of countries.  Investors have taken note of Lyre’s growth: last year, the company completed a new funding round at a $360 million valuation and was led by D Squared Capital and Morgan Creek Capital Management, an early investor in Drizly, AliBaba, and SpaceX. In this episode, Livings spoke about his vision for Lyre’s and the future of non-alcoholic spirits, why the company has prioritized market share and rapid growth, the development of its portfolio and product road map, Lyre’s thoughtful communication strategy and how his management style supports Lyre’s torrid trajectory. Show notes: 0:45: Mark Livings, Co-Founder/CEO, Lyre’s – Livings spoke with Taste Radio editor Ray Latif about why he lives and works in Amsterdam, the emergence of the low/no-alc beverage category, the variety of consumers that Lyre’s is targeting, and the reason that the company is in so many global markets. He also explained how Lyre’s is attempting to be synonymous with non-alcoholic spirits, the brand’s focus on being a “first scaler,” the importance of “the referral moment,” and how the company produces its liquid. Later, he discussed Lyre’s innovation strategy and why it launched an RTD line, its approach to aligning promotion and  communication with things like “Dry January” and “Sober October,” and how he manages and motivates a global team remotely. Brands in this episode: Seedlip, Lyre’s

Andrea Hernandez is one of the most respected influencers in food and beverage, but it’s not a title she covets. She’d rather be called “cult leader.” A former marketing executive with over a decade of experience in the food industry, Hernandez is the creator of Snaxshot, a multifaceted digital platform that has followed and forecasted some of the most notable trends in the food and beverage industry over the past two years.  Launched in 2020, Snaxshot’s popular blog and newsletter are known for their well-researched and witty content. Both are ad-free and community-funded, and while Hernandez often highlights brands aligned with her perspective that food and drink should be delicious and uncomplicated, Snaxshot’s independence provides her with a platform to be candid, and, occasionally, controversial. Over the past two years, Snaxshot has become a valuable and influential resource for entrepreneurs, industry professionals and consumers. Its newsletter has over 35,000 subscribers (affectionately known as “snaxbois”) and Snaxshot and Hernadez combined have tens of thousands of followers on Twitter and Instagram. In this episode, Hernandez spoke about the emergence of Snaxshot and its content strategy, why she’s uncomfortable with her anointed role as a “trend oracle,” her bone to pick with functional foods and beverages, how she defines “a great product” and her take on several noteworthy trends. We also sat down for a conversation with legendary musician, actor and entrepreneur Steven Van Zandt, who spoke about the launch of his new wellness brand Little Steven’s Underground Apothecary, which markets natural consumer products designed to alleviate everyday stresses and ailments. Show notes: 1:00: Andrea Hernandez, Creator, Snaxshot – Hernandez met with Taste Radio editor Ray Latif in the Bowery neighborhood of Manhattan, where she compared the chilly weather of New York City with that of her home base in the Honduras, discussed her non-traditional job title, how Snaxshot acts as a check on the “commodification of wellness,” its readership and how they interact with the platform and why she prepares new content in the style of and old “sitcom variety show.” She also explained her role as an intermediary versus an industry predictor, how she defines an emerging concept and a great brand, why the market is the ultimate validator of trends, the power of great branding and great quality and her aversion to functional ingredients in sweet treats and desserts. Later, she shared her thoughts on better-for-you-sodas and candy, keto products, gut health, non-nutritive sweeteners and plant-based meat. 45:51: Steven Van Zandt, Founder, Little Steven’s Underground Apothecary – Our next guest for this episode is well-known to fans of Hall of Fame artists Bruce Springsteen and The E Street Band as well as the iconic television show “The Sopranos.” Steven Van Zandt is an accomplished musician and actor who recently added entrepreneur to his resume with the launch of Little Steven’s Underground Apothecary, a brand focused on natural and holistic remedies to everyday stresses and ailments. The company markets  boutique teas, coffees, lollipops, and other products infused with organic ingredients, including ginger, turmeric, kava, maca and Manuka honey. The brand donates 10% of all profits to TeachRock.org, a non-profit that uses the history of popular music to create engaging, multicultural lesson plans for history, social studies, language arts, music and science classrooms. Brands in this episode: Liquid Death, Ghia, De Soi, Parch, Three Spirit, Oatly, Prime, Recess, Graza, Little Debbie, Oreo, Dunkaroos, Sundays, Rip Van, Bai, SmartSweets, Impossible Foods, Beyond Meat, Actual Veggies, Nutella, Lay’s, Goldfish, Pop-Tarts, Little Steven’s Underground Apothecary

On the cusp of BevNET’s winter conferences in Santa Monica, the hosts spoke about how attendees can utilize the variety of resources available at the events and leverage connections with the BevNET team to engage with like-minded founders, industry executives and investors. They also hinted about a mystery speaker that no one will want to miss and riffed on some of their favorite new products sent to the office in recent weeks. Show notes: 0:45: Prep Work. An A-List Mystery. And The @BevNETMike Award Goes To…  – Ray got it right (finally!) to kick off the episode before Mike and Jacqui shared their favorite parts of the winter events. The hosts then spoke about early-stage founders that were doubted when they launched their businesses but have since created iconic brands. Ray offered his (potentially TMI) pre-event grooming habits and discussed his love for a limited-time “boozy” ice cream and spicy varieties of plant-based chicken nuggets, Mike munched on meat sticks, bars and tamales, John highlighted honey-sweetened shots and non-alcoholic wine and spirits brands and Jacqui snacked on nuts and sipped on a canned cocktail. Brands in this episode: Athletic Brewing, Liquid Death, Jeni’s, Grillo’s, Uncle Nearest, Chomps, BelliWelli, Fillo’s, HoneyDrop, SomethingElse, Golden Rule Spirits, Jukes, Dr. Praeger's, Pocket Latte, Velvet Llama

There are fast-growing brands, and then there is Bachan’s.  Launched in 2019, Bachan’s markets a line of soy-based condiments that it describes as “Japanese Barbecue Sauce.” Admired for their versatility, the products are commonly used for cooking barbecue and also as a marinade, finishing sauce and in stir-fry. Founder and CEO Justin Gill developed the brand based off of a family heirloom recipe and named it as an homage to his grandmother. Bachan’s fanatical consumer following has driven its ambitious retail strategy. Its four flavors – The Original, Hot and Spicy, Yuzu, and Gluten-Free – are available at over 11,000 stores across the U.S., including Costco, Whole Foods, Publix, Sprouts, Target, Kroger and The Fresh Market. Nationwide distribution has sparked surging revenue. Just three-and-a-half years after its debut, Bachan’s expects to generate $35 million in sales by the end of 2022. Investors have taken note: in September the company announced a $13 million Series A funding round led by private equity firm Sonoma Brands Capital. The investment will be deployed to expand Bachan’s retail footprint and develop new products.  In this episode, Gill spoke about how the brand’s rapid start was fueled by six years of preparation and planning prior to its debut, the intentionality of the brand’s label and package design, why he credits a focus on high quality ingredients as key to consumer loyalty, his thoughtful approach to demand planning and how the company evaluated potential investors.  Show notes: 0:45: Justin Gill, Founder & CEO, Bachan's – Gill spoke with Taste Radio editor Ray Latif about his passion for surfing and background in jiu-jitsu before discussing how a heritage trip to Japan and Cambodia impacted his decision to launch a food brand. He also spoke about why he felt Bachan’s was “pretty buttoned up” upon its launch, going for an iconic look with the label design and how the description of “Japanese barbecue sauce” is both familiar and specific. Later, he explained why he’s focused on sustainable growth, how Bachan’s has dramatically scaled production while maintaining product quality, how risk-taking paid off amid a supply chain crisis and why the best investment deals are ones in which no one gets exactly what they wanted. Brands in this episode: Bachan’s, Huy Fong, Krave

When Tacombi founder and CEO Dario Wolos reflects upon the origins and development of his Mexican-inspired restaurant chain, he gets a bit nostalgic.   Launched out of a retrofitted VW bus parked on the shores of Playa del Carmen, Tacombi was born out of Wolos’ passion to share Mexican culture through authentic food, hospitality and experiences.  Sixteen years after selling its first taco, Tacombi is in the midst of a major expansion during which it will open at least 75 new locations across the U.S. over the next five years. The growth plan is supported by a $27.5 million funding round that the company completed in December 2021 and was led by Enlightened Hospitality Investments, the growth equity fund affiliated with restaurateur Danny Meyer’s Union Square Hospitality Group. Meanwhile, Tacombi’s consumer packaged goods brand, Vista Hermosa, which markets tortilla chips, corn and flour tortillas and a new line of frozen burritos, is rapidly expanding its retail footprint to over 800 stores including Whole Foods and Bristol Farms. Tacombi is Wolos’ life’s work – he conceived the concept as a teenager – and although the new restaurants and retail expansion will bring his vision closer to reality, the journey and experiences that came with it have come to define who he is as an entrepreneur and a leader. In this episode, Wolos spoke about how he applied learnings from the early days of Tacombi to its current business operations, how the timing of Tacombi’s launch and development in the U.S. has benefited its growth, why he described the creation of a CPG brand as a natural evolution for the company and the decision to align with Danny Meyer and Enlightened Hospitality. Show notes: 0:45: Dario Wolos, Founder/CEO, Tacombi & Vista Hermosa – Taste Radio editor Ray Latif met with Wolos at Tacombi’s “oficina” in New York City, where the entrepreneur spoke about setting down roots in the Bowery neighborhood, Vista Hermosa’s new Burrito Bueno line, what spurred his decision to exit a hot market for startup tech and why he chose to launch Tacombi in Mexico. He also explained how the diaspora of Mexican immigrants in the U.S. helped generate greater interest in the country’s cuisine and authentic food, why sourcing high quality produce is challenging and yet key to Tacombi’s menu strategy and how the creation of Vista Hermosa aligned with the restaurant’s focus on authenticity and premium ingredients. Later, Wolos spoke about how Tacombi is attempting to reach consumers at every touchpoint, including online, how the company was bootstrapped until the deal with Enlightened Hospitality and why he reflects upon the past when considering the accelerated pace for opening new restaurants.   Brands in this episode:  Tacombi, Vista Hermosa

In this episode, the hosts explained why founders who regularly attend industry events are often better positioned to support their brands than those who don’t, riffed on the impact of sleek and clever packaging and marveled at a sparkling water brand’s latest LTO. This episode also features an interview with Michael Lewis, the founder and general manager of oomph!, a new brand of low-sugar, functional candy chews and gummies that is backed by venture capital firm Science Inc., an investor in Liquid Death and Dollar Shave Club, among others.  Show notes: 0:45: No, These Are Not Dad Jokes. Long Lists Getting Longer. Some Standout Package Design. – Ray got the show going with a few truths before he, John and Mike spoke about why networking opportunities at BevNET Live and NOSH Live are unlike those at other industry events. They also highlighted a new olive oil brand with a catchy name and unusual label, why Ray was particularly impressed with a recently launched plant-based breakfast sandwich, an RTD cocktail whose package resembles the shape of a CD and a collaboration that, TBH, is pretty special. 20:20: Michael Lewis, Founder and General Manager, Oomph! – Lewis met with Taste Radio editor Ray Latif at Natural Products Expo East 2022 where he spoke about how Science Inc., which developed and incubated oomph, evaluated the opportunity for better-for-you candy, why the venture capital firm saw him as the right person to lead the charge, how oomph is applying learnings from early customer feedback into its marketing and communication strategy and why innovation is top of mind. Brands in this episode: Dream Pops, Single & Fat, Ferm Fatale, Alpha Foods, Graza, Brightland, Cocchi, Whitebox Cocktails, Sap’s, Aura Bora, Chubby Snacks, TBH, Transcendence Coffee, oomph!, Liquid Death, SmartSweets

Sahra Nguyen is a born storyteller. Her latest opus is helping change the way the world perceives Vietnamese coffee – and a lot of people are listening. An award-winning documentary filmmaker, Nguyen is also the founder and CEO of Nguyen Coffee Supply, a direct trade specialty coffee company based in New York City. Launched in 2018, the company’s mission is “to diversify the coffee industry, increase the visibility of Vietnamese producers and transform the landscape through sustainable coffee farming.” Nguyen Coffee Supply buys certified organic coffee beans directly from a fourth-generation coffee farmer in Vietnam and roasts them in small batches in Brooklyn. The company primarily markets whole Robusta beans in a variety of styles and taste profiles, along with brewing tools and a recently launched line of ready-to-drink coffee.  The products are almost entirely sold direct-to-consumer via the company’s website; however, the brand is gradually making its way into brick-and-mortar retail. Earlier this year, Nguyen Coffee Supply raised $2.6 million in seed round in support of new distribution, innovation and marketing initiatives. In this episode, Nguyen spoke about the company’s origins and why she is adamant about changing the narrative around Robusta beans, why incorporating her personality and background into brand communication and products is both challenging and highly effective, and the one word that drives the company’s innovation strategy. Show notes: 0:45: Sahra Nguyen, Founder & CEO, Nguyen Coffee Supply – Taste Radio editor Ray Latif met with Nguyen at a shared roasting facility in Brooklyn where they riffed on their Boston roots and favorite cocktails before the entrepreneur explained the “two-pronged light bulb moment” that led to the development of Nguyen Coffee Supply. She also spoke about why early communication about the company was focused on Vietnamese culture, how she convinced the specialty coffee industry to embrace Robusta beans and how she measures the impact of social media. Later, she explained how she become more comfortable with being the face and primary communicator for the brand, despite being an introvert, the company’s effective PR strategy and goals for B2B and B2C audiences, and how a keyword analysis helped Nguyen Coffee Supply determine the most important elements of the RTD line. Brands in this episode: Nguyen Coffee Supply, La Colombe, Chobani

Founded on the belief that mindful eating shouldn't mean sacrificing on taste or texture, Outstanding Foods markets plant-based salty snacks that are based on quintessential favorites.  Launched in 2018, Outstanding Foods was developed by serial entrepreneur Bill Glaser and chef Dave Anderson, who previously led R&D at Beyond Meat. The brand’s cheese balls, puffs and pork rinds are vegan, gluten-free and made with Non-GMO ingredients and plant-based protein. The brand also touts its cheese balls as “the first salty snack to have a good source of 20 vitamins and minerals.” Over the past two years, Outstanding Foods has attracted $15 million in funding, and its investor roster includes names like Snoop Dogg, Rob Dyrdek and Cesar Milan. The capital has helped Outstanding Foods expand distribution to thousands of retail stores nationwide, including Whole Foods, Walmart, Costco, Safeway and 7-Eleven. In this episode, Glaser spoke about how he has applied lessons from prior entrepreneurial ventures to the company’s business strategy, how the brand has attracted celebrity investors and involved them in marketing and promotion efforts, and the evolution of Outstanding Foods’ package design and its alignment with the company’s innovation and retail strategies. Show notes: 0:45: Bill Glaser, Co-Founder & CEO, Outstanding Foods – Glaser and Taste Radio editor Ray Latif met at Natural Products Expo East 2022 in Philadelphia where the entrepreneur spoke about how he manages work/life balance, ways in which prior work experiences prepared him for the packaged food industry and how Outstanding Foods continues to operate with the same focus and vision from when it launched. He also discussed his approach to working with and raising money from well-known individuals, why Outstanding Foods doesn’t take its cues from retail buyers when developing new products, and how the company has utilized consumer learnings to make label tweaks and introduce a brand revamp. Brands in this episode: Outstanding Foods

In this episode, the hosts reflected on the passing of legendary beverage entrepreneur and Red Bull co-founder Dietrich Mateschitz. They also reviewed several new products and limited-time offerings, urged listeners to submit applications for BevNET and NOSH’s Best of 2022 awards (deadline is today!) and chatted about conversations and brand discoveries from recent work trips. Later, operations expert Andrew Guard joined the show for the first edition of a new series in which he answers topical questions about production and scaling strategies. Show notes: 0:51: Magic Mike, You Need To Be In The Elevator With Us, Mixed Feelings About Dr. Pepper’s LTO – John and Mike joined the episode from Santa Monica where they were preparing for our December events and getting acquainted with a new upscale retail store. Jacqui discussed the value that founders will enjoy by participating in Elevator Talk at NOSH Live, Ray riffed on a 30-hour whirlwind visit to New York City, the hosts collectively offered their thoughts on the impact of Dietrich Mateschitz on the modern beverage industry. They also shared their thoughts on Dr. Pepper’s bourbon-flavored “Fansville Reserve,” and praised several snack, frozen and refrigerated products encountered in recent days. 33:50: Special Ops With Andrew Guard – An operations expert with extensive executive-level experience in the beverage and food industries, Guard is the founder of Right Coast Brands, a Massachusetts-based beverage co-manufacturer that offers bespoke production services, and The Guard Agency, an advisory firm supporting early- and mid-stage brands with scaling and logistics strategies. In this conversation, Guard offered advice on how entrepreneurs can address supply chain and inflationary challenges and what founders should know before hiring an operations manager or executive. Brands in this episode: Vista Hermosa, Nguyen Coffee Supply, Little Steven’s Underground Apothecary, The Dead Rabbit, Red Bull, Monster Energy, XCJ, Dr. Pepper, Pepsi, The Coconut Cult, Hu Kitchen,Kif Water, Root’d, Christie’s, Alec’s Ice Cream, Culture Pop, Nantucket Nectars, Biena

Ghost co-founders Dan Lourenco and Ryan Hughes always knew they’d be playing the long game.  Launched in 2016, Ghost markets sports nutrition powders and energy drinks known for their indulgent candy- and snack-based flavors. Lourenco and Hughes say that, at the outset, there was no singular vision or plan for Ghost. Rather, they started with a question: “How far can we take this?” Created as a lifestyle brand centered around fun and inclusivity, Ghost attracts a broad demographic of consumers, from gamers and fitness enthusiasts to shift workers and students. Listening to, learning from and constantly interacting with their customers has helped Ghost build a thriving direct-to-consumer business along with a retail network that includes over 60,000 stores.  That footprint has grown significantly since 2020, when Ghost introduced its energy drink line. Developed in partnership with beer giant Anheuser-Busch InBev (ABI), the products are expected to generate over $100 million in sales this year, according to Lourenco. In this episode, Lourenco and Hughes spoke about the origins of Ghost and how they identified an opportunity to attract new consumers to the sport nutrition category via licensed flavors, including Oreo, Sour Patch Kids and Warheads, along with engaging video and social media. They also explained why learning about how consumers shop is key to their sales and marketing strategy, why their emphasis on transparency extends beyond product labels, how a cold email dramatically changed the trajectory of their business and how they are gradually becoming more comfortable with success. Show notes: 0:45: Dan Lourenco and Ryan Hughes, Co-Founders, Ghost – Taste Radio editor Ray Latif spoke with Lourenco and Hughes about the former’s experience at the 2022 NACS Show, why they view Las Vegas as good place to incubate a brand and why ROI is not a primary factor in the development and production of Ghost’s behind-the-scenes web series. They also discussed why Ghost was built as a lifestyle brand “from day one,” how licensing deals have become the driver for flavor innovation, why most of the functional ingredients in Ghost products are intended for only 1% of their consumers and how they thoughtfully coordinated the company’s partnership with ABI.  Brands in this episode: Ghost Lifestyle, Mid-Day Squares

How do you wield considerable social influence to authentically promote a consumer brand? That’s the central question facing the five co-owners of JAJA Tequila, who collectively have nearly 40 million followers across several social media platforms.  Self-described as “the first tequila created for the digital generation,” JAJA was founded in 2018 by entrepreneurs Martin Hoffstein, Maurice Tebele and brother Elliot Tebele, the latter of whom is best known as the creator of popular Instagram meme account,  @f__kjerry. JAJA is also co-owned by Alex Pall and Drew Taggart, who form globally renowned electronic DJ duo The Chainsmokers. Leveraging their social capital and fame to promote JAJA has helped the brand achieve triple-digit growth year-over-year and outpace the overall category for premium tequila, according to the company. JAJA’s resonance with younger consumers attracted the attention of international spirits distributor Proximo Spirits, which signed a production and global distribution deal with the brand in 2021. In this episode, Maurice Tebele and Hoffstein spoke about how they evaluated the opportunity to launch a digital-centric tequila brand, why they describe JAJA as “an anti-celeb brand” and how “subtle integration” is the key to their social media strategy. They also explained how a risque and edgy social marketing strategy has benefited the brand, how they elicit the best out of their respective skill sets and how they determined that Proximo would be the right strategic partner for the company. Show notes: 0:45: Maurice Tebele and Martin Hoffstein, Co-Founders, JAJA Tequila – Tebele and Hoffstein spoke with Taste Radio editor Ray Latif about the why, in a tequila category brimming with actor and musician founders, they position JAJA as “the celebrity,” as well as the impact of visiting Jalisco, Mexico on the brand’s development, the origins of the name and label design and two topics they consistently avoid in JAJA’s social media posts. They also discussed how the company works with The Chainsmokers to authentically incorporate JAJA into their work and social accounts and how the company’s relationship with Proximo Spirits gives it greater production and distribution power, but keeps the strategic company at arm’s length in other aspects of the business. Brands in this episode: JAJA Tequila, TRUFF

This episode features an interview with Marshall Rabil, the co-owner of specialty peanut brand Hubs, who spoke about the brand’s efforts to reach younger consumers and the duality of his roles as a steward and modernizer of his family’s business. Also, the hosts discussed the news that Bang Energy has filed for bankruptcy and why innovative entrepreneurs are often hamstrung by their own achievements. Show notes: 0:49: The Best Of October Deadlines. Jack’s Been Here Before. Expo East And Todd’s Dilemma. – Ray was a bit hoarse, but reminded Mike of Man U’s prowess and the hosts collectively reminded listeners of upcoming deadlines to submit applications for BevNET and NOSH’s Best of 2022 awards along with those for the latest editions of the New Beverage Showdown and NOSH Pitch Slam. They also chatted about how NOSH Live Winter 2022 will offer entrepreneurs a direct connection with investors and other industry leaders and John explained why beverage professionals should be wary of underestimating Jack Owoc and celebrating recent challenges affecting Bang Energy. Later, they offered praise for “shimmering water” brand Loftiwater, while noting the uphill battle it faces and highlighted a few notable new products, including better-for-you candy, buckwheat snacks and breakfast biscuits. 33:00: Interview: Marshall Rabil, Co-Owner, Hubs – Rabil met with Taste Radio editor Ray Latif at BevNET headquarters in Newton, where they riffed on the seafood scene in Massachusetts and Virginia before discussing the origins of the peanut industry in the U.S. and how Hubs has become the standard bearer for specialty peanuts. Rabil also spoke about the company’s evolving retail strategy, how new products, brand partnerships and creative marketing initiatives are attracting new consumers, how pricing reflects quality and the elements of Hubs’ effective trial strategy. Brands in this episode: Hubs, Pop & Bottle, Bang Energy, La Colombe, Loftiwater, Wholly Veggie, Smart Sweets, Tid Bits, Oomph, Liquid Death, Brazi Bites, Nitro Beverage Co., Lil Bucks, NuttZo, Nguyen Coffee Supply, Jackson’s Chips, Paqui, Kanira, Olyra

It’s one of the fastest-growing entrepreneurial beverage brands in recent memory, but while Super Coffee appears to be sprinting towards an exit, brothers and co-founders Jim, Jake and Jordan DeCicco often say that they’re just getting warmed up.  In the seven years since Jordan created the brand in his college dorm room, Super Coffee has become a significant player in the multi-billion dollar RTD coffee category. Over the past two years, the company has ramped up distribution via a partnership with beer giant Anheuser-Busch InBev and fueled an expansion into new retail channels supported by a $106 million Series C funding round completed at a valuation of $500 million. Earlier this year, Super Coffee announced its foray into energy drinks with Super Energy, a line of premium sparkling beverages made with natural ingredients. While the brand continues to be on a positive trajectory, operational challenges caused by the Covid-19 pandemic and an increasingly rigid M&A environment for beverage brands have required the DeCicco brothers to reconsider and revise parts of their business, including  Super Coffee’s core line of products. In an interview featured as part of Taste Radio’s live podcast and meetup event in Austin, which was held in September, the DeCicco brothers spoke about how shifting headwinds have influenced recent business decisions, the impact of Covid on innovation and what they learned from being on the front lines of distribution and merchandising since the outset of the pandemic. They also explained the value of being “the world’s foremost experts on Super Coffee” and how they communicate exit planning to the Super Coffee team. Show notes: 0:45: Jim, Jake & Jordan DeCicco, Co-Founders, Super Coffee – Taste Radio editor Ray Latif shared his admiration for the Super Coffee office and asked the DeCicco brothers to express their seven years in business in a single word.  Jim spoke about how the team assesses when and how to ask for advice,  Jordan discussed their process for adding a strategic advisor or investor to the company and Jake explained why Super Coffee extended the brand into energy drinks. Later, the brothers spoke about the brand’s shift toward indulgent flavors and why there was (and continues to be) some disagreement about their blueberry muffin variety,  their belief that “our job starts after the product gets on shelves” and why maximizing value for the company’s investors and partners is the key to an optimal exit. Brands in this episode: Super Coffee, Bai, Honest Tea, Zico, Celsius

When evaluating funding pitches, Touch Capital founder and CEO Anna-Lena Kamenetzky doesn’t pull any punches.  Her straightforward style is shaped by over two decades of global experience as a brand operator and board director at multinational companies, including Keurig Dr. Pepper and JAB Holding Company. She’s helped incubate and build billion-dollar brands, and understands what it takes to succeed in the highly competitive food and beverage industries. That perspective guides the vision and funding strategy for Touch Capital, a recently launched venture capital firm led by Kamenetzky that invests in consumer brands across food, beverage, pet and personal care. Touch Capital was founded on the thesis that CPG conglomerates “will continue to need to ‘buy-in’ innovation through strategic acquisitions.” By leveraging their collective operational experience, Kamenetzky and her team support portfolio company founders, including those of fast-growing brands Super Coffee, Lesser Evil and Catalina Crunch, by bringing “buyers'-side experience to the builders.” We spoke with Kamenetzky during Taste Radio’s live podcast and meetup event in Austin, where she discussed the formation of Touch Capital, how global trends help inform the firm’s investments, how she evaluates innovative brands and their scaling potential, and the impact of a talent shift towards entrepreneurship. She also explained why investor feedback and input only works “if it's a pull and not a push,” how founders can mitigate risks for investors and offered a candid perspective on trendy concepts, ingredients and food and beverage categories. Show notes: 0:45: Interview: Anna-Lena Kamenetzky, Founder & CEO, Touch Capital – Kamenetzky and Taste Radio editor Ray Latif chatted about Miami’s entrepreneurial food and beverage community before discussing how her experience as a beverage operator and an observer of global trends has impacted her perspective as an investor. She also discussed the value of entrepreneurs with prior industry experience, why an “‘A” idea doesn’t work with a “C” team, how she identifies potential for mainstream appeal in early-stage brands, and why “can they pull it off?” is a key question in how she evaluated founders and their plans. Later, she shared her take on notable trends, ingredients and emerging categories, including keto, gut health, cannabis and RTD cocktails. Brands in this episode: Super Coffee, immi 

On location at Natural Products Expo East 2022, the hosts shared their respective takes on standout products and brands exhibited during the first two days of the annual trade show, which is  being held at the Philadelphia Convention Center. The roundup highlights several brands that are using better-for-you, innovative and plant-based ingredients to disrupt legacy food and beverage categories. Show notes: 0:39: Getting The Band Back Together. Everyone Loves Bryan Adams. What Can’t You Milk? – Former BevNET brand specialist Melissa Traverse returns the show as a special guest co-host, and it’s as if no time has passed. The hosts applauded the launch of and team behind Just Ice Tea, riffed on notable brands exhibited at Expo East’s Harvest Festival and debated whether Mike should be whispering about brownies. Later, Melissa named her “plant-based milk of the show,” Ray’s praised a pouch-packaged soup brand and John highlighted several premium sparkling tea brands. Brands in this episode: Eat The Change, Just Ice Tea, Munchrooms, Lupii, Good Food For Good, Spero Foods, Supplant Co., Dalci, Elmhurst Naturals, Nitro Beverage Co., Small Batch Organics, bettermoo(d)   Milk, Rip Van, I Eat My Greens, Pocket Latte, Fabalish, Sarilla, Tama Tea, Reishi Sparkling Botanicals, Inner Love Foods, Aqua ViTea, Eastern Standard Provisions, Fila Manila, Nara Foods, Oat Haus, Caulipower, Joolies, Chubby Snacks, Lil Bucks, Oba Snacks

The letter “p” carries special significance for Maxime Pouvreau. His last name, of course, begins with “p,” as does his company, Petit Pot, a producer of single-serve premium puddings that, according to the brand’s website, are “potted to perfection.” However, it’s Petit Pot’s focus on profitability that Pouvreau points to with particular pride. A former pastry chef at Michelin starred restaurants, Pouvreau launched Petit Pot in 2014. The brand markets “pot de creme,” a traditional French pudding known for its sweet and creamy texture, in 3.5 oz. glass jars and typically sold in packs of two. Made with organic ingredients, the puddings are available in several flavors, including dark chocolate, lemon and butterscotch, and are also available in plant-based varieties. In the years since its debut, the brand has charted a careful growth strategy focused on strong unit economics and a lean production model. That strategy has paid off, and today the brand’s puddings are distributed in over 6,000 retail locations, including Whole Foods, Safeway and Costco. Petit Pot is expected to generate $17 million in sales by the end of the year.  In this episode, Pouvreau spoke about his initial vision for Petit Pot and why he has stressed frugality and cautious spending since the beginning. He also explained how the hire of an experienced operations executive and planning strategy helped the company scale production and achieve profitability and how being ahead of the curve on permissible indulgence has benefited its development. Show notes: 0:45: Interview: Maxime Pouvreau, Founder, Petit Pot – Povvreau met with Taste Radio editor Ray Latif in Austin, Texas where they riffed on the entrepreneur's previous career as a pastry chef before discussing Petit Pot’s partnership with UNSTUCK and the company’s work with the Women On Boards (WOB) Project. They also discussed how the brand gradually built a national presence at Whole Foods, aligning short-term execution with a long-term planning strategy, why “watching every dime” enabled the company to become profitable and why his decision to hire a COO was a game changer. Later, he explained why self-manufacturing gives the brand a significant advantage, how he considers innovation, why great taste is the best way to build consumer loyalty and the elements of Petit Pot's upcoming rebrand. Brands in this episode: Petit Pot

In this episode, Taste Radio’s hosts reflected on recent networking and live podcast events at BevNET’s San Diego office and Super Coffee headquarters in Austin. They also addressed an often asked question from early-stage entrepreneurs and highlighted a few unusual products before Jacqui Brugliera took on one of the hottest of challenges. Show notes: 0:39: So Great To See You, Even For 10 Seconds. Support With Scaling. All Hell Breaks Loose. –  Ray admits to an issue with intros before the hosts chatted about conversations and connections from last week’s meetup events. They also offered advice on scaling strategies, riffed on a marshmallow-flavored bourbon, functional spices and a new mood-centric beverage line. Later, Jacqui took on Paqui’s one-chip challenge, eliciting sweat, tears and screams… among all the hosts. Brands in this episode: Paqui, Super Coffee, Marquis Beverage, Good Sunday, Recoup Wellness, Pocket Latte, Seoul Juice, Courtside Beverages, Somi Energy, Kimbala, Petit Pot, Shmallow, Spicewell, Kentucky 74, Vybes, Honey Mama’s

When Junea Rocha launched Brazi Bites in 2010, she thought its success would hinge on being a first-to-market brand of frozen traditional Brazilian cheese bread. Fortunately, she was wrong. Despite launching just a few weeks after another similarly positioned product, Brazi Bites has since developed into a household name. A major inflection point came in 2015 when the brand gained national recognition following an appearance on the ABC show “Shark Tank.” Within 12 months of the episode airing, annual sales surged from $1 million to $8 million. The cheese bread is now sold at more than 16,000 stores nationwide including those of Whole Foods, Target, Costco, Wegmans, Publix, Kroger and Sprouts.  In 2018, investment firm San Francisco Equity Partners acquired a majority stake in Brazi Bites after which Rocha transitioned from CEO to CMO and helped direct the company’s foray into several other food categories, including empanadas, pizza bites and breakfast sandwiches, all of which are based on the brand’s original cheese bread dough. In this episode, Rocha spoke about the value of peer mentorship, getting up to speed as a food entrepreneur and how she’s utilizing her experience and resources to support early stage Latin business owners. She also discussed how Brazi Bites managed production challenges following its appearance on “Shark Tank,” the company’s thoughtful innovation strategy and how she and her co-founder/husband Cameron MacMullin evaluated potential equity partners and decided to sell a majority stake of their business. Show notes: 0:45: Interview: Junea Rocha, Co-Founder, Brazi Bites – Rocha spoke with Taste Radio editor Ray Latif about the launch and mission of her Latino Entrepreneur Accelerator Program, why her advisory network was critical to Brazi Bites’ formative years and how entrepreneurs should consider the pros and cons of self-manufacturing. She also explained why appearing on “Shark Tank” was a double-edged sword, why innovative brands need to scale quickly or risk being left behind and why consumer trial has been the key to consistent growth. Later, she discussed how the launch of new products such as pizza bites is introducing Americans to the brand’s cheese bread and why she describes herself as “the opposite” of entrepreneurs that are great at raising money. Brands in this episode: Brazi Bites

Chitra Agrawal had no experience in CPG prior to launching Brooklyn Delhi in 2014. Nevertheless, she has built the brand of Indian-inspired pantry staples into an admired and profitable company that generates millions of dollars in annual revenue. As remarkable as those accomplishments might seem, they weren't goals when she started out. The daughter of immigrants, Agrawal envisioned Brooklyn Delhi as a brand that could connect Americans to authentic Indian cuisine through products rooted in culture and designed for modern consumers.  The brand’s flagship product is achaar, a staple Indian condiment made from pickled ingredients and is often prepared spicy. Chitra developed her own recipe for achaar, one that eventually caught the attention of a Whole Foods global buyer and also meal kit company Blue Apron, both of which became key partners in the brand’s rise to national prominence. Brooklyn Delhi has since expanded its product offerings to include simmer sauces like its Golden Coconut Curry Simmer Sauce and Tikka Masala Simmer Sauce, as well as condiments including Curry Ketchup, Curry Mustard, and Guntur Sannam Hot Sauce. The products are sold in natural and specialty retailers across the U.S., online and via foodservice. In this episode, Agrawal spoke about her vision for achaar as a pantry staple in American homes, the influence of her popular blog in the early development of Brooklyn Delhi, why consumer education requires patience and how she leveraged the brand’s strengths to win over Whole Foods. She also explained why the company has no outside investors, why profitability has always been top of mind, creating favorable contracts with co-manufacturers and how an omni-channel sales strategy has benefited the company. Show notes: 0:45: Chitra Agrawal, Founder & CEO, Brooklyn Delhi – Agrawal spoke with Taste Radio editor Ray Latif  about her recent transition from Brooklyn to the suburbs and the benefits of having a bigger kitchen and gave a primer on achaar and its versatility in cooking. She also explained why she is frustrated with Trader Joe’s, how she incorporated her personal story into the brand, why she didn’t pay herself a salary  for the first four years of the business and how a remarkable meeting with a Whole Foods buyer changed  the brand’s fortunes. Later, she discussed Brooklyn Delhi's partnership with Blue Apron, why she has  been adamant about not taking outside capital and how thoughtful planning and ingredient sourcing is key to the company’s operational strategy. Brands in this episode: Brooklyn Delhi

On the cusp of BevNET and Taste Radio networking meetups in San Diego and Austin, the hosts highlighted the value of industry connections and linking up with experienced professionals, and why showing up is half the battle. They also spoke about a new fund focused on women-led brands, a retailer focused on non-alcoholic cocktails and spirits and new products that caught the hosts’ attention. Show notes: 0:39: Jersey Mike, Togronis For All, Confetti And BBQ – The hosts chatted about their respective summer vacations before sharing details about BevNET’s meetup at the company’s San Diego office and Taste Radio’s live podcast and networking event at Super Coffee’s office in Austin. They also noted the launch of Roya Capital, a new fund founded by the founders of Shaka Tea, a canned cocktail that’s likely to be a hit in the office, John’s visit to Spirited Away in New York City and a few brands marketing delicious drinks and food. Brands in this episode: Super Coffee, Confetti Snacks, Truboy BBQ, Togronis, Partake Foods, Seconds, Maker Wine, B Sweet, Oathaus, ROMR, Yerbae, embodygreen, Solti, Slow & Low

Practically as soon as it got off the ground, Dream Pops was already under pressure. Founder and CEO David Greenfeld admits that launching the platform brand of plant-based, indulgent desserts and candy via a direct-to-consumer model – a strategy that almost bankrupted the company – was a mistake. However, lessons learned – and shared – have given Dream Pops a foundation to disrupt multi-billion dollar categories. Launched in 2018, the company aims to challenge legacy confectionary brands by giving consumers better-for-you options across four product lines, including its flagship coconut milk-based popsicles and shelf-stable chocolate-coated snacks sweetened with coconut sugar. The brand is sold in over 6,500 stores, including nationally at Whole Foods as well as locations of Wegmans, H.E.B. and Harris Teeter, among others. Dream Pops’ innovation and retail strategy is bolstered by its active social media presence, which Greenfeld says “completely changed the trajectory of the company.” Greenfeld has over 44,000 followers on LinkedIn and points to constant engagement on the platform as driving significant interest in Dream Pops among industry professionals. Meanwhile, the brand’s early embrace of TikTok has helped it attract over 181,000 fans and millions of views of its short videos. Within this episode, Greenfeld spoke about the origins of Dream Pops, how he navigated a myriad of challenges in the frozen aisle, the duality of better-for-you and indulgent food and how he used the popsicles as a proof of concept and springboard into shelf-stable products. He also explained why every CPG company needs to also be a “content company,” the importance of investing in merchandising and why consistency is the most important aspect of Dream Pops’ social media strategy.   Show notes: 0:42: Interview: David Greenfeld, Founder/CEO, Dream Pops – Greenfeld sat down with Taste Radio   editor Ray Latif and chatted about his experience as a finalist in NOSH Pitch Slam 3, his method and process for gaining followers and influence on Linkedin, and what motivates him to invest in early-stage companies. He also discussed the meaning and importance of the brand name, why he was bullish on the frozen aisle, how the term “plant-based” has evolved in recent years and its impact on the development of Dream Pops. Later, he spoke about the company’s roadmap for innovation and new product development, applying learnings from merchandising in the frozen set to ambient shelves and whether it’s too late for brands to now start incorporating TikTok into their social media strategies. Brands in this episode: Dream Pops, Chubby Snacks, Mezcla, KIND Snacks, Butterfinger, Hershey’s, Ferrara, Snickers, Nestle Dibs

Emma Chamberlain is the face of Generation Z. Can the 21-year-old YouTube sensation be its Juan Valdez, too? In this episode of Taste Radio, the hosts discussed Chamberlain’s foray into the coffee business as the founder of Chamberlain Coffee, a platform brand of coffee and tea products that recently completed a $7 million funding round.  They also spoke about the surprising news that Haus, a promising brand of low-ABV aperitifs, is shutting down and the launch of Coca-Cola Dreamworld, the latest variant in Coke’s “Creations” sub-line, which promises consumers “technicolor tastes and surrealism of the subconscious.” This episode also features the latest installment of The Maxi Minutes, in which investor Maxine Kozler Koven shares insights and expertise with early-stage founders. Show notes: 0:48: A Golden Introduction, Brad Moseys, Mike Gets “Real” – The quartet of BevNET editorial assistant Shauna Golden, reporter Brad Avery and regular hosts Mike Schneider and Ray Latif chatted about what it means to be a “BevNETtter,” strutting vs. moseying and a social app that only Mike seems to understand. They also discussed recent articles about Chamberlain Coffee and Haus, penned by Shauna and Brad, respectively, why none of them are too excited about a “dreamy” cola and notable new products, including an addictive snack and non-alcoholic canned cocktails. 31:33: The Maxi Minutes, Part 6 – Maxine Kozler Koven, the co-founder of L.A.-based investment firm LDR Ventures, shared advice on the information that investors want to see from entrepreneurs in quarterly reports, strategies for working with outside agencies, the value of a management team with industry experience and tips on how to get current investors to join subsequent funding rounds. Brands in this episode: Omsom, Chamberlain Coffee, Haus, Coca-Cola, Figlia, Chunk Nibbles, Nguyen Coffee Supply, Altitude Beverage Co., Willa’s  

When Jen Liao and Caleb Wang saw their dream business in peril, they froze. The reaction, it turns out, was brilliant. Liao and Wang are the founders of XCJ, a surging brand of frozen foods inspired by Chinese street cuisine. The couple, former corporate executives, launched XCJ as a Seattle-area restaurant in 2018 and it quickly became a popular destination among local residents thanks to its authentic Chinese soup dumplings. Yet its early momentum was threatened by the rise of Covid-19; in response,  Liao and Wang stopped serving hot takeout meals and instead began delivering bags of frozen dumplings for consumers to prepare at home. The dumplings quickly became a cult hit within the region and within a matter of months, XCJ expanded distribution nationally. The company has since established a frozen logistics network with warehouses across the U.S. that allows it to ship millions of its critically praised dumplings direct to customers from coast-to-coast. XCJ also expanded its offerings to include lamb, beef and chicken BBQ skewers, as well as sauces and a recently introduced ice cream line inspired by Chinese flavors.  In this interview, Liao discussed her and Wang’s decision to enter the restaurant business, despite having no prior experience, and how XCJ cultivated consumer interest in the frozen dumplings. She also spoke about why self-manufacturing was the only path forward and how they are managing multiple business divisions while continuing to grow and maintain quality standards. Show notes: 0:42: Interview: Jen Liao, Co-Founder, XCJ – Taste Radio editor Ray Latif spoke with Liao about her brand’s shorthand name and meaning, swapped Seattle area restaurant recommendations and touched on the launch of XCJ ice cream. She also explained how the company utilized Facebook and WeChat to build consumer awareness and interest for XCJ’s frozen dumplings, unusual ways of distributing food to customers early on, the importance of educating consumers on food preparation and whether domestic production has an impact on perception and marketing. Later, she spoke about how XCJ splits responsibilities and manages disagreements among its founders and leaders, how the company is crafting a new look for the brand and how growing interest in AAPI food and culture factors into the rebrand. Brands in this episode: XCJ, Omsom, Fly By Jing

Their primary competitors are multinational corporations with massive marketing budgets, highly experienced sales teams and distribution reach that stretches from coast to coast. So, how is it that Crafthouse Cocktails is beating the giants at every turn? Co-founder Charles Joly, a celebrated bartender and an influential figure in the emerging international cocktail movement, developed Crafthouse in 2013 and in doing so helped pioneer what is now a booming ready-to-drink (RTD) cocktail category. The brand markets small-batch bottled cocktails made with all-natural and high quality ingredients and are designed to replicate the quality of drinks served at the world’s best bars. In the nine years since its debut, Crafthouse has expanded distribution of its products, which include a Moscow Mule, Paloma, Pineapple Daiquiri, Rum Old Fashioned and Smoky Margarita, to 23 states. Available in 200 mL screw top cans, 750 mL swing-top bottles and a 1.75 L bag-in-box package, the cocktails are carried by Walmart, Wegmans, Total Wine and More, Binny’s Beverage and Whole Foods, among other retailers. The brand is also available at several theme parks and outdoor venues while its Gold Rush variety is available in all Amtrak dining cars across the U.S. Amid rising consumer demand for RTD cocktails and an increasingly crowded category, Crafthouse is distinguishing itself via quality, consistency and variety. In an interview featured in this episode, Joly discussed the brand’s emphasis on differentiation, the impact of his experience and reputation in the brand’s development, how a focus on quality helped establish and cement the company’s relationships with retail buyers, and his perspective on the parallels between bartending and entrepreneurship. Show notes: 0:45: Interview: Charles Joly, Co-Founder, Crafthouse Cocktails – Taste Radio editor Ray Latif sat down with Joly at the 2022 Tales of The Cocktail conference where they chatted about 20-plus year career as a bartender and bar consultant, why ice shouldn’t be overlooked in cocktails and his consistent attendance at Tales. He also spoke about why the creation of Crafthouse “was so simple and so complex,” the challenge in finding a co-packer that was aligned with the brand’s quality standards and how the company is navigating a flood of new RTD cocktail brands coming to market. Later, he explained how Crafthouse was prepared for an explosion of consumer demand at the outset of the pandemic, why he believes that “cream will rise to the top” in the category, how he advises retail buyers about assembling an assortment of cocktail brands and why he credits taste, first and foremost, to the company’s success in landing high-profile placements and partnerships.   Brands in this episode: Crafthouse Cocktails, Abstract Ice, Skinnygirl, Ketel One

Mustard-based donuts, beer-infused sneakers, cheese cocktails… No, this episode isn’t about trying to gross you out.  Rather, the hosts discuss recent marketing campaigns, collaborations and limited-edition merchandise involving legacy and small brands and how each is attempting to strike a chord with target consumers. They also highlight BevNET articles about a major beverage deal and new funding for a specialty retail chain, riff on a suds-inspired day of celebration and chat about notable new products including premium canned tea, a conglomerate’s foray into spicy sauces and sake cocktails. This episode also features an interview with Dr. Emma Walker, the master blender for Johnnie Walker, for a ten-pack of questions about her trailblazing role and the future of the iconic Scotch whisky brand. Show notes: 0:48: Everyone Loves Guinness (Well…), The Good, The Bad And The Weird, Do We Need A Store For That? – The show opens with a chat about Ray’s passion for a certain Irish beer brand, before the hosts reviewed Velveeta’s attempt to mix in, Aura Bora’s “secret menu,” Heineken’s odd kicks, why French’s is imploring consumers “taste the tang” at breakfast and Tito’s middle finger to the canned cocktail category. They also briefly discuss PepsiCo’s new and exclusive distribution deal with Celsius and a capital raise for non-alcoholic beverage retailer Boisson, plus highlight peanut butter-stuffed dates and “choco nuts” and a new line of premium condiments from Heinz. 32:20: Dr. Emma Walker, Master Blender, Johnnie Walker –  Dr. Walker sat down with Ray at the 2022 Tales of the Cocktail conference, for an expansive conversation about her work with Johnnie Walker, including her leadership style and stewardship of the brand, her thoughtful way of communicating with colleagues and consumers and her perspective on being a trailblazer for women in the whiskey business. Brands in this episode: Athletic Brewing Co., Guinness, Dogfish Head, Trillium Brewing, Oat Haus, Truff, Velveeta, Fishwife, Fly By Jing, Milk Bar, Aura Bora, Heineken, French’s, Paqui, Tito’s, Reishi Tea, Italicus, Savoia, Celsius, Mike’s Hot Honey, Momofuku, Heinz, Motto, Rollin’ & Bowlin’, Joolies, Pocket Latte, Ysidro, Johnnie Walker

The revolution may not be televised, but if it’s up to Heather Terry, it will be farmed. A veteran entrepreneur and business advisor, Terry is the founder of GoodSam Foods, a food brand focused on combating climate change through regenerative agriculture. Launched in 2020, GoodSam’s central thesis is that by empowering small farms to adopt systems that improve soil health, increase biodiversity and sequester carbon, people and the planet will benefit for generations to come. GoodSam markets several product lines, including chocolate bars, candy coated nuts and baking mixes, all of which incorporate ingredients sourced from small farms that utilize regenerative growing methods. GoodSam products are currently available on Thrive Market, Amazon and the brand’s website, and the company is planning for brick and mortar retail distribution in the fall 2022. As the brand scales, Terry is employing lessons learned from her first startup, organic chocolate brand NibMor. She’s using the experience, along with several years as a mentor and consultant to early-stage food entrepreneurs, to accelerate growth while minimizing the mistakes. In an interview featured in this episode, Terry spoke about making the transition from an acting career in film and television to entrepreneurship, why acknowledging a lack of business acumen was important in NibMor’s early years, and why a brand’s “North Star '' should guide every decision. She also explained why adhering to GoodSam’s mission is paramount to its operational strategy and how the company aligns with consumers and retailers that embrace its vision. Show notes: 0:42: Interview: Heather Terry, Founder & CEO, GoodSam Foods - Terry and Taste Radio editor Ray Latif recalled their short interview at NOSH Live Summer 2022 and why visiting New York City can be cumbersome. She also discussed the origins of NibMor and why having a co-founder and CFO were critical to the brand’s development and why it’s important for entrepreneurs to consider the potential size of their businesses. Later, she explained why she got back into the food industry as a founder, building a team of veteran executives, why GoodSam markets a variety of products despite being an early-stage company, and her perspective on a rising tide for brands focused on regenerative agriculture. Brands in this episode: NibMor, GoodSam Foods, Taza Chocolate, Nuttzo

It’s fair to say that brothers Charlie and Andy Nelson are ambitious entrepreneurs. “Take over the world” was an actual phrase in their first business plan. And since resurrecting Nelson's Green Brier Distillery, a company founded by their great-great-great grandfather in the 1800s, they’ve envisioned a future in which the brand’s Tennessee whiskey, which was once one of the best known in America, is again among the biggest names in the spirits business. Although their ultimate goal remains the same, the strategy has evolved. Years of planning, refining and building have come with tempered expectations in terms of the time and resources required to achieve their vision. And that’s okay, they’ll tell you. Charlie and Andy’s accomplishments this far has been  recognized by one of the largest beverage companies in the world, Constellation Brands, which first invested in Nelson's Green Brier Distillery in 2016 and acquired a majority stake in the company three years later. In an interview recorded on location at annual spirits convention Tales of the Cocktail, the Nelson brothers spoke about their interest in bringing back to life their ancestor’s brand, why it was imperative to align with industry experts and how to bring them into the fold and why they never wanted to be the smartest people in the room when starting the company. They also explained why they turned down millions of dollars during one of their first funding rounds, the critical impact of having a brick and mortar home for Nelson's Green Brier Distillery and how they are adjusting to new roles and responsibilities since Constellation’s investment. Show notes: 0:42: Interview: Charlie & Andy Nelson, Co-Founders, Nelson's Green Brier Distillery – Taste Radio editor Ray Latif met with the Nelson Brothers at the Ritz Carlton New Orleans where they chatted about their first meeting in New York City before Charlie shared a brief history of the brand and Andy shared the best place for honky tonk music and fried baloney sandwiches in their hometown of Nashville. They also spoke about the research and planning they undertook prior to launching Nelson's Green Brier Distillery, how thoughtful networking was critical to identifying brand partners and advisors and how their father helped address a challenging funding decision. Later, they explained how the opening of their Nashville distillery validated the company in the eyes of some potential investors and strategic partners, how they assessed Constellation’s offer to invest and eventually acquire a controlling stake in the company and why giant killers need to be patient.  Brands in this episode: Nelson's Green Brier Distillery, Angel’s Envy, Jack Daniel’s

In this episode, BevNET reporter Brad Avery joined Taste Radio’s regular hosts and discussed his recent article about an innovative “scent-flavored hydration system” that is making inroads in the U.S.  They also spoke about 7-Eleven’s embrace of upstart brands and shared personal takes on several new products, including grain-free donuts and spicy (if not NOSH-y) potato chips. Also in this podcast: a brief recap of annual cocktail convention Tales of The Cocktail and the latest edition of The Maxi Minutes. Show notes: 0:48: We’re All About The Hot, Hot, Hot. Tasty Treats Also Please Us. Brad Has Accepted The Challenge. – The hosts chatted about New Orleans, the site of the 2022 Tales of The Cocktail event, beignet-flavored beverages and PepsiCo’s recent investment in a brand of refillable water bottles and scented “flavor” pods. They also discussed the ascendance of grain-free snack and bakery brand Soozy’s, the market launch of a traditional salsa and new beverage brand with a proprietary sweetener blend. Oh, and Brad committed to setting his mouth on fire. 26:45: An On The Ground Report From Tales – Ray discussed takeaways from Tales of The Cocktail, which was held from July 24-29 in New Orleans. Notably, the convention highlighted the restaurant and spirit industry’s continued focus on premium brands and ingredients, low and no ABV cocktails and ethnic spirits easing their way onto bar backs and liquor store shelves. 30:40: The Maxi Minutes, Part 5 – LDR Ventures co-founder Maxine Kozler Koven discussed effective ways for brands to achieve a high rate of sell through, tips on aligning with merchandising and demo agencies, and the value of having experienced industry professionals on your team (especially when courting investors). Brands in this episode: PulpoLoco Sangria, Ohza, Agua Bonita, Freestyle Snacks, Honey Bunchies, Chunk Nibbles, Tosi, Soozy’s, Tia Lupita, Oat Haus, Pringles, The Good Crisp, Paqui, Simple Mills, Inura, Faubourg Brewing Company, Italicus, iichiko, Campari, Wild Turkey, Crafthouse Cocktails, Batch & Bottle, Hendrick’s Gin, Glenfiddich, Perrier, Nelson’s Greenbrier Distillery, Johnnie Walker

There were a few chuckles when Morgan McLachlan launched her first spirit brand, a vodka crafted from California clementines. Yet, while its novelty may have amused some in the beverage alcohol industry, the product represented a foundation for her now acclaimed distilling philosophy, which is focused on botanical-based spirits.  The co-founder, chief product officer and master distiller of Los Angeles-based brand AMASS, Morgan describes the company as born out of “a desire for quotidian pleasures made better by plants.” Launched in 2018, AMASS produces a variety of spirits, including its flagship dry gin, and in recent years extended into hard seltzers as well as personal care and beauty products, such as liquid soap, hand sanitizer and candles. Earlier this year, McLachlan introduced De Soi, a line of sparkling ready-to-drink non-alcoholic apéritifs. Co-founded by global pop star Katy Perry, De Soi was designed as a brand for mindful, yet also refined, consumption. The line includes three expressions each made with botanicals like blackcurrant, birch and yuzu and functional ingredients, including reishi mushroom, ashwagandha and maca. In an interview featured in this episode, McLachlan spoke about her transition from a career in the film industry to the spirits business and how the former guided her focus on creative distilling methods. She also discussed how AMASS developed its distinctive branding and positioning, the company’s decision to incorporate lifestyle products into its portfolio, how De Soi is an expression of a new phase in her life and the origins of her partnership with Katy Perry. Show notes: 0:42: Interview: Morgan McLachlan, Co-Founder/Master Distiller, AMASS and Co-Founder, De Soi – McLachlan and Taste Radio editor Ray Latif riffed on the latter’s pronunciation skills before discussing an industry honor bestowed upon the entrepreneur, exploring Los Angeles’ micro-climates and why she decided to distill citrus for her first spirit. She also discussed how she applied her experience growing up in an artistic family into distilling, how blurring beverage categories has impacted drinking culture, how she joined AMASS as a co-founder and helped establish its positioning as both luxury and accessible. Later, she discussed the expansion of the AMASS portfolio, the launch of and roadmap for the distillery’s RTD cocktails, why De Soi was established as an independent brand, the formulation of products and how Katy Perry is involved in planning and operations for the upstart company. Brands in this episode: AMASS, De Soi

When prominent beverage investor and entrepreneur Clayton Christopher calls your brand “a winner,” you’re probably doing a few things right. And in the case of Onda, a premium tequila seltzer brand, the description seems spot on. Christopher’s praise came after he joined as a board member and equity shareholder in 2021 as part of  a $5 million Series A funding round. At the time, he noted “the potential of the category, the positioning of the brand and the strength of the team” as key reasons for his investment. Packaged in bright orange 12 oz. slim cans, Onda is made from a blend of blanco tequila, sparkling water and real fruit juice. Available in eight flavors, each can contains 5% ABV, 100 calories and no added sugar. Last year, Onda expanded distribution to over 10,000 retail accounts in 31 states, including Publix, Total Wine, Trader Joe’s, Whole Foods, Walmart, Costco, Safeway, Albertsons and BevMo. Onda achieved over 700% growth in 2021 and emerged as the third-best selling brand of tequila-based seltzers, according to Nielsen data. In June, Onda announced a $12.5 million growth round led by existing investors, including Christopher, investment firm Aria Growth Partners, venture platform 25madison and several high-profile athletes, musicians and entertainers.  In an interview featured in this episode, Onda co-founder and CEO Noah Gray talked about Onda’s origins as a “trade up” concept and how a confluence of premium ingredients and striking package design have resulted in strong consumer trial and repurchase. He also explained what up-and-down-the-street sales informed the team about effective retailing and merchandising and how he landed meetings with and won over high-profile investors, including Christopher and former President & CEO of Moët Hennessy Jim Clerkin. Show notes: 0:42: Interview: Noah Gray, Co-Founder & CEO, Onda – Gray spoke with Taste Radio editor Ray Latif about his unexpected career in the beverage alcohol business, how a recent tweet encapsulates Onda’s genesis, aligning liquid and package harmoniously and why the products are positioned as an affordable luxury. He also discussed how, disrupted by the onset of the pandemic, Onda pivoted its retail launch strategy to door-to-door sales model, and the importance of optimizing merchandising  in driving velocity. Later, Gray explained how Onda assesses a growing pool of tequila seltzer brands, attracting industry veterans to a young company and how the team determined capital needs and the most effective ways to deploy new funding. Brands in this episode: Onda, Sweet Leaf Tea, Deep Eddy Vodka

Taste Radio’s hosts discussed several recently announced collaborations, including those of high-profile drink brands that have aligned to create new RTD cocktails, a well-known entertainer and an upstart energy drink company and a humanitarian initiative that connects with better-for-you brands. They also chatted about notable new products, including a line of shelf-stable tamales, NA wine and beer and a protein bar with a somewhat odd name. Show notes: 0:52: It Wasn’t Intended To Be A “Gotcha.” The Uniform, Upgraded. Cookies Make Ray Happy. – After a brief chat about the perpetual problem of uneven heating and cooling in offices, Ray puts John on the spot about a prediction that came true and the hosts collectively spoke about what moves their needles for canned cocktails. They also praised UNSTUCK, an initiative that connects leading CPG brands with suppliers that hire refugees, offered mixed opinions about a brand-centric music video and lauded innovative new products, in particular an amaretto-flavored cola, spiked aguas frescas and soft, doughy cookies. Brands in this episode: Coca-Cola, Jack Daniel’s, Frecsa, Simply, Vita Coco, Captain Morgan, Topo Chico, Chobani, That’s it, La Colombe, GoodPop, Petit Pot, Pitaya Foods, Joyburst, Gruvi, Visitor Beer, Fillo’s, A Dozen Cousins, Calidad, Jambar, Powerbar, Ghia, Brooklyn Cannery, Bell’s Cookie Co.

Ten years ago, Alison Cayne opened a cooking school in New York City called Haven’s Kitchen. The goal was simple: help local residents learn how to make better food at home and enjoy doing it. Although the pandemic forced the school to shut its doors in 2020, the mission of Haven’s Kitchen lives on in the form of an eponymous consumer brand of refrigerated sauces. Available in eight globally-inspired flavors, including Golden Turmeric Tahini, Edamame Green Goddess and Herby Chimichurri, the sauces are packaged in transparent, squeezable eco-friendly pouches. The products debuted in 2018 and are now available in over 2,000 locations, including at Whole Foods, Target, Sprouts, Giant and Foxtrot. Much of the retail growth has come over the past two years and reflects the brand’s surging sales: a 500% year-over-year increase in 2020 and +80% in 2021. In an interview featured in this episode, Cayne spoke about the origins of Haven’s Kitchen, the impact of the brand’s innovative packaging and striking label design on trial, why emphasizing use case and occasion is critical for consumer adoption and repurchase and how effective merchandising of the products has enabled it to become “the ultimate basket builder.” She also explained how to use anecdotal data effectively when pitching to retail buyers, navigating the challenge of uneven retail pricing and how she found a co-packer that would invest in the brand's future. Show notes: 0:42: Interview: Alison Cayne, Founder & CEO, Haven’s Kitchen – Taste Radio editor Ray Latif met with Cayne at Haven’s Kitchen’s test kitchen and office in the Soho neighborhood of Manhattan where they chatted about nostalgic snacks, her team’s desire to return to an IRL work setting and Whole Foods’ influence on the launch of Haven’s Kitchen sauces. She also explained the reason behind the brand name, how the company successfully broke traditional rules of branding and package design, educating mainstream consumers about esoteric flavors and why Chobani’s head of innovation told her to stop innovating. Later, she spoke about how an argument with her partner led to an emphasis on gross margin, why she’s bullish on Target, despite the chain’s pricing strategy, and why her podcast has been beneficial to her education about the food industry. Brands in this episode: Haven’s Kitchen, SOMOS Foods, Kind Snacks, Cholula, Chobani, A Dozen Cousins, Sabra, Perfect Snacks, Lucky Charms, Snickers, Ithaca Hummus, Spudsy, Sir Kensington’s, Momofuku

This special edition of Taste Radio highlights actionable insights and advice from interviews with six founders, creators and leaders who joined us on the show during the first half of 2022. Our guests include Todd Carmichael, Co-Founder, La Colombe & Loftiwater; Zoe Feldman, GM of Consumer, Momofuku; Adam Bremen, Founder, Keto Krisp; Annie Ryu, Founder/CEO, Jack & Annie’s; Sandro Roco, Founder & CEO, Sanzo; and Kat Cole, President & COO, Athletic Greens. Show notes:  0:44: Interview: Todd Carmichael, Co-Founder, La Colombe & Loftiwater – We kick things off with La Colombe co-founder Todd Carmichael who has turned his attention from coffee to sparkling water with his latest venture, Loftiwater. In this clip, pulled from our episode published on January 4, Todd spoke about the origins of the brand name, the value of hard work, how he landed on sparkling water as the basis for his next beverage brand and why he chose to build a production facility rather than work with a co-manufacturer. 10:28: Interview: Zoe Feldman, GM of Consumer, Momofuku – Our next clip is pulled from an episode featured on May 17 and features Zoe Feldman, the GM of Consumer for acclaimed and influential restaurant group Momofuku. Zoe discussed the importance of maintaining perspective, the reason she only hires “Swiss Army knives,”  her emphasis on building contingencies into the company’s operational strategy and why she maintains an “open book, open door” policy. 19:06: Interview: Adam Bremen, Founder, Keto Krisp – We continue with a clip from our episode published on February 1, which features an interview with Adam Bremen, the founder of  fast-growing snack bar brand Keto Krisp. Adam explained the importance of “getting outside of our comfort zones” and how it led to his passion for surfing, why he wasn’t overly concerned about the challenges of entrepreneurship in the food industry and why he always “puts himself in the [retail] buyer’s shoes.  27:07: Interview: Annie Ryu, Founder/CEO, Jack & Annie’s – Next up is a clip from an episode published on January 11, which featured an interview with Annie Ryu, the founder and CEO of The Jackfruit Company and sister brand Jack & Annie’s. Annie explained the special nature of jackfruit, identifying the right messaging to attract retail buyers and consumers and what she’s learned about entrepreneurship and the value of persistence. 33:01: Interview: Sandro Roco, Founder & CEO, Sanzo – The episode continues with Sandro Roco, the founder and CEO of fast-growing Asian-inspired sparkling water brand Sanzo. In this clip, from an episode published on March 22, Sandro explained the impact of well-known culinary personalities on his decision to start a beverage brand, how he identified addressable white space in the sparkling water category and why “hitting quickly” is important for an early-stage drink company. 41:47: Interview: Kat Cole, President & COO, Athletic Greens – Finally, we hear from Kat Cole, the president and COO of rapidly growing wellness brand Athletic Greens. Cole spoke with us in an episode published on February 15, and in this clip she discussed her funding strategy as an angel investor, why she urges entrepreneurs to find a “minimum viable community” and how she efficiently consumes large amounts of information using a variety of ways and sources. Brands in this episode: La Colombe, Loftiwater, Momofuku, Sanzo, Jack & Annie’s, Keto Krisp, Athletic Greens, Fly By Jing, Omsom, Nguyen Coffee Supply, Chobani

Taste Radio’s hosts riffed on Bang founder/CEO Jack Owoc’s unforgettable stage appearance at BevNET Live Summer 2022, M&A headlines in the business of beer and food, why it’s important to stay connected to our newsrooms and notable new products, including pickle-infused hummus and a fizzy drink inspired by the flavors of Korean cuisine. We also feature our latest edition of The Maxi Minutes for a conversation about what investors don’t want to hear in a pitch. Show notes: 0:52: A Free Tee, John Was Glued To His Screen, Three Stars… And Vegan, Steaming At Home – The episode opens with a reminder on how to get a free Taste Radio t-shirt (hint: it’s really easy), a less-than-craven take on a ‘bang’ up interview and how Jacqui convinced Ray that Michelin might have it right when it comes to a high-end restaurant. The hosts also discussed the recent acquisition of  two well-known brands, why samples are really helpful and why Ray is excited about coming back to BevNET HQ. 26:25: The Maxi Minutes, Part 4 –  Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures, advised listeners on what not to say to a potential investor and also tackles the timely topic of supply chain challenges and how to address them with your funding partners. Brands in this episode: Bang Energy, Clif Bar, Stone Brewing, Soultopia, Teaonic, Parch, Halmi, Berry Bissap, Vermont Smoke & Cure, Razorwire Energy, Ithaca Hummus, Grillo’s, Snow Days, Wholly Veggie, FOMO Baking Co., Ruani

When Ibraheem Basir launched A Dozen Cousins in 2018, retail buyers questioned the marketability of the brand’s first products, a line of premium-positioned cooked beans. Four years later, those buyers are asking a different question: “How do we keep up with consumer demand?” A former marketing executive with General Mills, Basir founded A Dozen Cousins to increase accessibility of better-for-you food within Black and Latino communities via healthy ingredients, authentic seasonings and convenient preparation. Available in varieties such as Mexican Cowboy Pinto Beans and Trini Chickpea Curry, the beans are packaged in microwavable pouches that can be heated in 60 seconds. As A Dozen Cousins expanded distribution, the brand found traction with a broad variety of consumers seeking a quick, flavorful meal or side dish. The company has since added two complementary product lines – bone-broth cooked rice and seasoning sauces for rice and meat dishes – and widened its presence in stores across retail channels, including Whole Foods, Walmart, Trader Joes, Kroger and REI. In an interview featured in this episode, Basir spoke about how the brand’s initial focus has evolved, working with co-manufacturing partners to ensure quality standards, why sampling was critical to its development and why keeping a foot in the familiar is a key tenet of its innovation strategy. He also explained why A Dozen Cousins is relatively quiet about raising capital and shared his take on improved opportunities and continuing challenges for BIPOC food entrepreneurs. Show notes: 0:42: Interview: Ibraheem Basir, Founder & CEO, A Dozen Cousins – Basir spoke with Taste Radio editor Ray Latif at NOSH Live Summer 2022 where they discussed their shared experience growing up in large families, alternate names for A Dozen Cousins and how the brand addresses “two different levels” of consumer needs. Basir also spoke about how he prepared for a national launch at Whole Foods while the brand was still in its infancy, the impact of his experience as an employee at a large food conglomerate, what social media taught the company about the unexpected ways consumers used the beans and what moved the needle for retail buyers that were initially skeptical about the brand. Later, he explained why the launch of A Dozen Cousins’ rice was about creating something “additive” to the category, why he wants the brand to be “in the middle of the spectrum” when it comes to innovation, the reason the company isn’t vocal about funding and why he points to the lack of “insider knowledge” as a hurdle for BIPOC founders. Brands in this episode: A Dozen Cousins, Annie’s

It’s rare for an entrepreneurial food or beverage brand to generate a billion dollars in annual revenue. Yet that hasn’t kept ambitious founders from envisioning a 10-figure future for their companies. Yanni Hufnagel, the founder and CEO of Lemon Perfect, is one of those aspiring leaders, and based on the trajectory for his brand this far, he has a realistic shot. Launched in 2018, Lemon Perfect markets a line of low-calorie, lemon-flavored water. Positioned as hydration beverages, the USDA certified organic drinks come in seven varieties each sweetened with a blend of erythritol and stevia and containing five calories per 12 oz. bottle.    Available nationwide at Publix, Kroger, Whole Foods and Ralph’s, Lemon Perfect anticipates over $60 million in sales and a retail footprint of over 40,000 doors by the end of 2022 as it expands into Costco, CVS, Walmart and Target. Earlier this year, the company closed on a $31 million Series A funding round that included a high-profile roster of celebrity investors headlined by music icon Beyoncé Knowles-Carter. The recent financing brought Lemon Perfect’s total funding to $42.2 million and a valuation of over $100 million. In an interview featured in this episode, Hufnagel spoke about his overarching vision for Lemon Perfect, the parallels between coaching college basketball and running a beverage company, why nailing “the big decisions” has been critical to the brand’s development and how his perspective on gross margin has evolved. He also explained why Lemon Perfect has invested heavily in field sales, how he cultivated a culture of hustle and commitment and why he says that he’s never sold the brand to an investor.   Show notes: 0:42: Interview: Yanni Hufnagel, Founder & CEO, Lemon Perfect – Before diving into Lemon Perfect’s backstory, Hufnagel and Taste Radio editor Ray Latif chatted about the entrepreneur’s Instagram handle, his brief flirtation with investment banking and the origin of the brand’s name. Hufnagel also discussed the simplicity of Lemon Perfect’s ingredients, how he got up to speed in the beverage industry (hint: a certain podcast was key), his counterintuitive advice about gross margin for early-stage brands, why moving to a shelf-stable formulation was instrumental in the brand’s growth and why not hiring a CEO was one of the best decisions he’s made. Later, he explained why Lemon Perfect’s unit economics make it highly attractive to investors, his praise (and acronyms) for hard work and why “being great fiduciary of a capital” is a point of pride.  Brands in this episode: Lemon Perfect, Vitaminwater, Bai, Vita Coco

Taste Radio’s hosts reflected on the return of BevNET and NOSH’s summer events to New York City, the accessibility of admired brand leaders and top retail executives at NOSH Live, the camaraderie among entrepreneurs meeting each other for the first time in person at BevNET Live and why taste and story inspired the strongest reactions for judges in the events’ brand competitions. Show notes: 0:40: Chelsiron, Jacqui’s A Pitch Slam Pro, Content Is Still King, Brownies Are The Best – Convening on the stage after day one of BevNET Live, the hosts chatted about Jacqui’s first time judging the New Beverage Showdown, the quality of speaker panels and presentations at the events and the triumph of an adaptogenic brownie brand. Mike also praised the communication skills of New Beverage Showdown semifinalists and Ray expressed his admiration for an innovative cocktail brand. Brands in this episode: Wild Fizz Kombucha, Plink, Perfy, Aura Bora, Saffron Road, Mid-Day Squares, Sweet Loren’s, Jeni’s Ice Cream, Orgain, Culture Pop, Poppi, Ruani, SOMI Energy, Everything Cheeze, Straightaway Cocktails

What do adaptogens, nootropics and botanicals have to do with the future of social drinking? If you ask Kin Euphorics co-founder and CEO Jen Batchelor, the answer is “quite a bit.” And, based on Kin’s trajectory, it’s hard to argue with her. Founded in 2017, Kin Euphorics is based on the idea that there needed to be a better-for-you alternative to alcohol when decompressing after work or enjoying a night out with friends. Available in five SKUs tied to distinct use occasions, the beverages are formulated with functional ingredients said to enhance mood and relieve stress, including, depending on variety, Rhodiola Rosea, 5-HTP, Gaba and L-Theanine. Since its inception, Kin has raised over $10 million dollars in venture capital, a figure that reflects the brand’s remarkable growth, particularly via e-commerce. While 90% of the company’s revenue is currently derived from direct-to-consumer sales, Kin is in the midst of an aggressive push into brick and mortar retail. The company recently announced the hires of three former Fever-Tree executives tasked with expanding distribution of the brand into large retailers in all channels of trade. In an interview featured in this episode, Batchelor discussed the inspiration for and development of Kin, why the brand adopted “euphorics” as part of its branding despite the word’s association with drug culture, how Soylent provided a rough template for the company’s business strategy and the brand’s association with sober-curious lifestyles. She also explained how Kin has built an effective D2C strategy, applying learnings from success at upscale retailer Erewhon to other chains, and how she views me-too brands that have emerged in recent years. Show notes: 0:49: Interview: Jen Batchelor, Co-Founder & CEO, Kin Euphorics – Taste Radio editor Ray Latif spoke with Batchelor about Kin’s recent company retreat, the impact that growing up in Saudi Arabia had on her belief system, how she weaved together cultural experiences and Ayurvedic methodology into the creation of the brand and why, despite its unconventional positioning, traditional business fundamentals have been critical to Kin’s development. She also explained how Kin became an “accidental D2C brand,” how supermodel Bella Hadid became an investor and partner, the ambitious goals for the company’s new commercial team, and why Batchelor is enthusiastic about some emerging non-alcoholic social brands  — and less so about others. Brands in this episode: Kin Euphorics, Soylent, Ghia

Before country music star Brad Paisley embarked on his 2022 global tour, he had to pack a few things. Namely, 90 or so barrels of bourbon. A Grammy award-winning singer  regarded as one of genre’s most talented solo artists, Paisley is also the founder of American Highway Reserve, a limited-edition whiskey brand he developed in collaboration with Bardstown Bourbon Company.  The brand gets its name from the unique way part of the bourbon is aged. Each batch contains a blend of whiskey that is filled into barrels and loaded onto a trailer truck dubbed the “Rolling Rickhouse,” which accompanies Paisley during his U.S. tour. American Highway Reserve’s debut expression was made with whiskey that traveled 7,314 miles across 25 states in 2019. According to the brand, the whiskey’s exposure to variations in temperature and reverberation from the road impart greater nuance in flavor and aroma. In an interview featured in this episode, Paisley spoke about the inspiration for American Highway Reserve, which recently released its second expression, appropriately styled as “Route 2,” as well as the decision to partner with Bardstown Bourbon Company and why he immersed himself in the process of distilling and blending the whiskey. He also discussed his role in communication and marketing efforts, why his name isn’t on the label and his ultimate vision for the bourbon. Show notes: 0:46: Brad Paisley, Founder, American Highway Reserve – Paisley and Taste Radio editor Ray Latif riffed on the musician’s 2022 tour, including the country music scene in Scandinavia and the on-stage bar at his shows. He also discussed his passion for bourbon and remarkable whiskey collection, training his palate, and why, despite many high-quality bourbon brands on the market, he saw white space for a new one. Later, he discussed how the positioning of American Highway Reserve was determined as it was developed, communicating the production story to consumers, how he addresses some critics’ skepticism about the aging process and how the brand can potentially evolve. Brands in this episode: American Highway Reserve, Jefferson's Bourbon, Four Roses, Angel’s Envy, Bardstown Bourbon, Parker’s Heritage, Casamigos

Taste Radio’s hosts discussed Coca-Cola’s decision to discontinue Honest Tea, the brand’s legacy and impact on better-for-you beverage and food companies, and what the move might mean for new and emerging upstarts. They also highlighted recently announced speakers, including Bang Energy founder/CEO Jack Owoc and top executives from Whole Foods and Kroger, that will be joining the stages at BevNET Live and NOSH Live this summer and chatted about several innovative products that crossed their desks over the past month. Show notes: 0:40: Jacqui Wins Again, Mike Is ‘Country Curious’ And Drinks Broccoli, Ray’s Essential Travel Food – The episode opens with a chat about a country music star’s bourbon brand, another trophy for Jacqui and why March 1, 2011 was a special day. John explained why some small brands will likely benefit from Honest Tea’s discontinuation, Ray noted the sale of a pioneering cold-pressed juice brand and the hosts collectively spoke about some of their favorite new products, including a mouthwatering coated nut snack, outstanding RTD cocktails and cannabis drinks, plus some beverages made with unusual ingredients. Brands in this episode: American Highway Reserve, Honest Tea, Smithwick’s, Shaka Tea, Odwalla, Zico, Nantucket Nectars, Snapple, Evolution Fresh, Bolthouse Farms, Bang Energy, Monster, Red Bull, Rockstar Energy, SkinnyDipped, Tipsy Lady Cocktails, Madre Mezcal, Artet, Levia, Reveal Avocado Seed Brew, Frescos Naturales, Broc Shot, Doozy Pots, Honey Mama’s, Unique Belgique, Blissfully Better, Momofuku

Let’s say you have an innovative concept for a new brand, but your idea doesn’t fit within the established construct of the industry that you would be operating in. That was – and continues to be – a quandary for the co-founders of Empirical, a Copenhagen-based company that produces innovative spirits and, more recently, food. Launched in 2017 by Lars Williams and Mark Emil Hermansen, both of whom previously held influential roles at world-renowned restaurant Noma, Empirical describes itself as “a flavor company” first and foremost. The goal is to identify and source sustainable, high quality – and often unusual – ingredients and turn them into delicious experiences. An example is Empirical’s “The Plum, I Suppose,” a clear spirit that, like all of the company’s beverages, is made with a base of koji, and flavored with the kernels found inside plum pits and distilled marigold kombucha.   While praised for their unique approach to distilling, Williams and Hermansen are often challenged by the traditions of an industry that historically inhibits, rather than rewards, innovation. Moreover, communicating the originality of Empirical’s production methods to retailers and consumers can sometimes be a tedious process. Regardless of obstacles, they remain committed to their vision and continue to build Empirical on their own terms, defining the path as they walk it. In an interview featured in this episode, Williams and Hermansen spoke about their remarkable work at Noma, their decision to leave the restaurant and start a distillery, flavor innovation as a means of stimulating memories and why transparency is the priority in marketing. Show notes: 0:46: Lars Williams & Mark Emil Hermansen, Co-Founders, Empirical – Taste Radio editor Ray Latif met with Williams and Hermansen at Empirical’s harbor-based distillery in Copenhagen where they discussed the beauty and liveliness of the city in springtime and growing beyond their reputations and careers at Noma. They also discussed the upcoming launch of a product designed for scale, why explaining how Empirical is different is one of the more challenging parts of their jobs, the complexities of a recent label revamp and why satellite distilleries are integral to Empirical’s next stage of development… and its P&L statement. Brands in this episode: Empirical

On a BevNET Live stage several years ago, former vitaminwater CMO, beverage investor and current “Shark Tank'' judge Rohan Oza remarked that “everything is niche, until it’s not.” It’s an adage that one could certainly apply to Skrewball Whiskey, a peanut butter-flavored whiskey brand that has experienced one of the one of the fastest market rollouts in the history of the spirits industry. Launched in 2018 by married couple Brittany and Steven Yeng, Skrewball was inspired by a popular peanut butter shot that was on the menu at Steven’s restaurant in San Diego. While flavored whiskies have become an established segment within the overall whiskey category, few believed that Skrewball would be anything more than a novelty concept. It’s safe to say that the naysayers were wrong. Skrewball has grown at an astonishing rate, selling over one million cases within three years of its debut. The brand is available in all 50 states along with Canada and the Caribbean and sold at major retailers, liquor stores and restaurants. In an interview featured in this episode, Brittany, who earned her master’s in chemistry before becoming an attorney and eventually the owner of a spirits brand, spoke about the development of Skrewball, why an “against the grain” approach has worked for the company, what she learned about trust and aligning with people acting in their best interests and why a gut check is a key factor in every decision. She also explained how a poor review of the brand early on was a blessing in disguise, how she and Steven won over a key distribution partner and her position that she’s not selling peanut butter whiskey. Show notes: 0:46: Brittany Yeng, Co-Founder, Skrewball Whiskey – Taste Radio editor Ray Latif spoke with Yeng about Skrewball’s partnership with the NFL’s Buffalo Bills, why a desire to build something with her husband and align their work schedules were important factors in launching the brand, their faith that the company could succeed and the emotional conversation she had with her father about leaving her career in law. She also discussed the impact of her husband’s perspective as a restaurant owner and her experience in navigating the nuances of the hospitality industry, why misjudging people was both problematic and helpful and how Skrewball landed its first distilling partner. Later, she explained why identifying a retail buyer’s personal motivations is critical to the pitch, the importance of sharing the brand’s origin story, the art (and not science) of asking questions, the conundrum of bad people who have good advice and good people with bad advice, the company’s straightforward pricing strategy, why naming the brand was the hardest part of the brand’s development and how she views ‘me too’ products. Brands in this episode: Skrewball Whiskey

Taste Radio’s hosts reflected on upcoming cultural events and the excitement surrounding NOSH Live and BevNET Live Summer 2022 in New York City. They also riffed on several new and innovative products, including crunchy mushroom chips, gut-health drinks made with upcycled whey, a soda-inspired line of kids’ beverages and cigarette-styled snacks made for “invisible friends.” Show notes: 0:40: Tom Cruise + An Aperitivo = Perfect. Plus, Squares, Severed Heads and Stars. – John is irritated, so Jacqui suggested an eject button, while Ray is pumped about a certain sequel and bitter cocktails. After debating the value of novelty holidays, the hosts also discussed entrepreneurs and executives from high-profile brands, including Mid-Day Squares and Liquid Death, that will be on stage at NOSH Live and BevNET Live in NYC, why it’s fine to pair these ‘delics with kids’ drinks, what a super-premium coffee and tea brand has to do a ‘90’s hip-hop group and the value of striking packaging and craftsmanship. Brands in this episode: ITALICUS Rosolio di Bergamotto, Select Aperitivo, Amaro Montenegro, Campari, Mid-Day Squares, Partake Foods, Sweet Loren’s, Saffron Road, Everything Legendary, Ithaca Hummus, Magic Spoon, Liquid Death, Orgain, Ocean Spray, Harmless Harvest, Uncle Matt’s, Culture Pop, Poppi, Popadelics, Starryside, Mr. Raspy, Chatty Matcha, Onyx Coffee Lab, Pricklee, Super Frau, Aura Bora, Stella Falone

How do you extend a restaurant empire into pantries across America? If you’re David Chang, you hire Zoe Feldman. Often regarded as one of the most influential chefs and restaurateurs of the past two decades, Chang is the founder of Momofuku, a global restaurant group that is credited by The New York Times as leading “the rise of contemporary Asian-American cuisine.” In October 2020, Momofuku launched a consumer brand of restaurant-grade pantry essentials, including noodles, seasoned salts, crunchy chili oil and bottled sauces, that are designed for at-home chefs and enthusiasts of Momofuku’s acclaimed restaurants.    At the helm of the consumer division is Zoe Feldman, a former Chobani and Pepsico executive who led new ventures strategy for both companies and is known for her advocacy of underrepresented entrepreneurs in the food and beverage industries. Feldman joined Momofuku in October 2021, and over the past seven months she has overseen a dramatic acceleration in direct-to-consumer and retail sales. According to Feldman, the company is re-forecasting growth every three weeks. Remarkably, the brand’s ascendance has come with little investment in marketing. While a majority of the products are sold via the company’s website, the brand is rapidly making inroads at retailers including Whole Foods, Amazon, Central Market and Target. In an interview featured in this episode, Feldman spoke about the development of and vision for Momofuku Goods, the impact of Chang’s media presence on awareness and trial, why she can’t hit the brakes on growth – even if she wanted to – and the reason she only hires “Swiss Army knives.” She also discussed the brand’s role in the evolution of the ethnic aisle and why she focused on the fundamentals of building a good business.   Show notes: 0:46: Zoe Feldman, GM of Consumer, Momofuku – Feldman and Taste Radio editor Ray Latif chatted about her master’s degree in public health in the context of the pandemic before discussing previous her work experience and decision to leave Chobani and join Momofuku, expounding on the consumer brand’s blistering start and the challenges of working with Generation Z. She also explained why she maintains an “open book, open door” policy, her emphasis on building contingencies into the company’s operational strategy, why it’s okay for leaders to cry, what it means to build a business “the right way” and how reputation is a critical asset in the food and beverage industries. Later, she spoke about why relationships have been key to managing the supply chain crisis, balancing short-term and long-term planning, what Momofuku has learned about and from its consumers in terms of trial and innovation, why she compares gradual changes in the availability and acceptance of ethnic food brands to that of the natural and organic ones and why her love and passion for Momofuku drives her every day. Brands in this episode: Momofuku, Chobani, Spindrift, Maya Kaimal, Fila Manila, Guinness

When Bridget Connelly started Luna Bay Booch in 2018, the hard kombucha category consisted of a handful of brands, most of which were positioned as alternatives to craft beer and focused on distribution in Southern California. A former social media strategist for Lululemon, Connelly took a different tack.  She swathed Luna Bay with an ethereal vibe and incorporated design elements that highlighted its premium ingredients, better-for-you attributes and proprietary blend of Yerba Mate tea and seasonal fruits and herbs. Without any prior beverage alcohol industry experience, Bridget laid down roots in Chicago and focused on building a retail presence in the Midwest.   While the hard kombucha category is now represented by dozens of brands, Luna Bay’s differentiated look and distribution strategy has supported the brand’s expansion into retail stores nationwide, including those of Target, Marianos, Trader Joe’s and Jewel-Osco. In an interview featured in this episode, Connelly spoke about her inspiration for Luna Bay and the origins of its name, why brand story was a key asset when meeting with retail buyers, how the pandemic influenced consumer awareness and interest, why investment in the category is a two-sided story and why she credits mentors as critical to the brand’s development. Show notes: 0:49: Interview: Bridget Connelly, Co-Founder/CEO, Luna Bay Booch – Connelly and Taste Radio editor Ray Latif riffed on the entrepreneur’s love of surfing, reflected on their first meeting in 2019 and the brand’s origins in San Diego. She also addressed a writer’s description of Luna Bay as a “a hippie-ish alcohol brand,” the brand’s hierarchy of values and how it is depicted on the packaging and explained growing retailer interest in hard kombucha. Later, she discussed the continued lack of investment in female-led brands and why asking for specific help is important when working with mentors. Brands in this episode: Luna Bay Booch, Flying Embers, Juneshine, SkinnyDipped

Jimmy Butler’s prowess on the basketball court earned him the nickname “Jimmy Buckets.” As he becomes more well known in the coffee industry, perhaps “Jimmy Barista'' will be just as fitting. A perennial NBA All-Star, Butler revealed himself as a coffee aficionado in 2020 when the league concluded its season in a “bubble” at the Disney World resort in Orlando. He stocked his hotel room with coffee equipment and began making and selling lattes, cortados, espressos and a variety of other coffee drinks to fellow NBA players and staff. But after the season concluded, it quickly became apparent that coffee wasn’t just a passing interest for the Texas-born small forward. Over the following months, Butler laid the groundwork for a premium brand that could introduce high quality coffee to mainstream consumers. The result was BIGFACE, Butler’s all-purpose brand which  sells coffee beans, branded apparel and other merchandise on its website. Since launching in October 2021, BIGFACE has launched four pop-up stores, including one at the 2022 Miami Open tennis tournament where the company served coffee to players at VIP areas throughout the venue. In an interview featured in this episode, Butler spoke about how he views his foray into the coffee business as a reflection of his competitive personality, the experiential impact of coffee, how the pillars of BIGFACE are based on his personal values and his ultimate goals for the brand.   The episode also features the latest edition of The Maxi Minutes, featuring Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures who advises entrepreneurs on how to speak to potential investors about their vision and exit strategy. Show notes: 0:57: Jimmy Butler, Founder, BIGFACE Coffee – Butler sat down with BevNET managing editor Martin Caballero sat down with Butler at the 2022 Speciality Coffee Expo where the NBA star spoke about his cover story in “Barista” magazine, his experience at the annual trade show and his belief that coffee stimulates thoughtful conversations and spurs new relationships. He also discussed why coffee culture is increasingly popular among NBA players, BIGFACE’s presence at the 2022 Miami Open, how he’s educating himself about coffee preparation and the business of selling coffee. Later, he explained why BIGFACE is akin to a family or fan base, his vision for its development as a lifestyle brand, how he manages the company’s growth while maintaining his focus on basketball court and why he loves visiting new cafes when traveling to cities for road games.  17:37: Maxine Kozler Koven, Co-Managing Director, LDR Ventures – Koven spoke about the importance of a first interaction, offered recommendations on how to build an effective professional network and explained why founders need to be realistic and thoughtful about their exit strategies when pitching to investors. Brands in this episode: BIGFACE

Paul Voge, the co-founder and CEO of artisanal sparkling water brand Aura Bora, wasn’t too worried about his first large scale production run.  Aura Bora, which markets zero-calorie sparkling waters infused with herbs and botanicals, was born out of Voge’s belief that an opportunity existed for an artisanal option within the carbonated water category. If, however, the brand failed to get off the ground, Voge, a prolific sparkling water consumer himself, was comfortable with the idea of having a personal stash of 35,000 cans to drink over the next few decades.  Thankfully, Aura Bora has resonated among category consumers, and over the past two years the Colorado-based company has expanded beyond its original focus on the natural channel and ecommerce and into conventional retail stores. Its drinks are now available at 3,000 locations, including nationally at Sprouts, and are also sold at 7-Eleven and Raley’s along with Harris Teeter and United Supermarket, chains operated by Kroger and Albertsons, respectively. In an interview featured in this episode, Voge, who co-founded Aura Bora with his wife Maddie,  explained how he attempted to differentiate the brand from other sparkling water brands in name, package design and formulation, why he was inspired by artisanal food brands, the clever way he landed a meeting with a Whole Foods buyer; and how his pricing strategy was ahead of the curve for premium sparkling water. He also discussed his tension-filled, yet ultimately successful, experience on “Shark Tank,” why investors were at ease with an evolution of Aura Bora’s retail strategy, why acquiring sales data has been critical to the brand’s development and how he’s attracted industry veterans for key roles.  Show notes: 0:46: Paul Voge, Co-Founder/CEO, Aura Bora – Voge and Taste Radio editor Ray Latif riffed on the entrepreneur’s cap collection and experience at Expo West 2022, hand-canning Aura Bora’s first products and the impact of launching the brand a couple months before the onset of the pandemic in the U.S. He also spoke about what attracted retail buyers to the brand, what he and Maddie wanted to convey in the label and package design, the thoughtful approach to naming the brand and how functional beverages factored into Aura Bora’s pricing strategy. Later, Voge explained why Aura Bora is attempting to “own” a subset of sparkling water, how he indirectly met Whole Foods buyer, utilizing data and information from online sales to support innovation, R&D and marketing and his wild ride on “Shark Tank.” Voge also discussed why buying SPINS data has been a valuable investment, why the hire of a sales director made him realize that “he was driving without glasses,” and why, despite the many uncertainties of running a beverage company, it’s important to have a plan.  Brands in this episode: Aura Bora, Sanzo, LaCroix, Polar Seltzer, Poland Spring, Jeni’s, Van Leeuwen, Salt & Straw, Kettle Chips, RxBar, Waterloo, Topo Chico, JoJo's Creamery, Hoplark, Liquid Death, KIND Snacks, Pipcorn, Genius Juice, Harmless Harvest, Voss, Super Coffee, GT’s Kombucha

Acclaimed chef Spike Mendelsohn first made his name as a contestant in the cooking competition TV series “Top Chef” before establishing himself as a well-known restaurateur and television personality. As he becomes increasingly immersed in the emerging world of NFTs, however, he may end up being just as recognized as the co-creator of CHFTY Pizza, an online community that connects chefs with foodies and fans. Launched earlier this year, CHFTY Pizza was developed in partnership with Tom Colicchio, the longtime "Top Chef" host and founder of restaurant group Crafted Hospitality. In March, CHFTY sold its first collection of NFTs, which Mendelsohn described as avatars of “a ‘foolish’ pizza slice.” The sale raised over $500,000 and established a funding base for CHFTY, whose stated mission is to “bridge the hole between the food-and-beverage neighborhood and web3.”  In an interview featured in this episode, Mendelsohn, who is also co-founder of better-for-you fast food chain PLNT Burger and sustainable snack brand Eat The Change, described himself as an advocate for chefs and restaurateurs and urged the importance of being ahead of the curve on NFTs and Web3. “[Web3] is no different, to me, than being in the kitchen at a young age,” Mendelsohn said. And my best advice is to keep your eyes wide open and ask as many questions as you can. And that’s how you learn.” Our conversation with Mendelsohn chronicled his early years as a professional chef, how he leveraged his “Top Chef” fame to build a collection of restaurants in Washington D.C. and the development of PLNT Burger, which he launched with Honest Tea co-founder Seth Goldman. He also discussed the creation and mission of Eat The Change, which he also co-founded with Goldman, and the challenges associated with starting a packaged food brand. Mendelsohn also spoke about how the pandemic sparked his interest in cryptocurrency and the idea for CHFTY PIzza, his thoughtful strategy for amassing interest in the adopters of the project and what he views as the ultimate goals for CHFTY. Show notes: 0:49: Spike Mendelsohn, Co-Founder, PLNT Burger, Eat The Change & CHFTY Pizzas – Mendelsohn’s expansive interview with BevNET founder/CEO John Craven began with the chef’s family history in the restaurant industry and his work as a classically trained chef, his shock at the rigorous pace and schedule for “Top Chef” and how he worked with his sister to capitalize his fame from the show. Later, he discussed the origins of PLNT Burger and how the chain expanded from its first location as a kiosk in Whole Foods to nine stores during the pandemic, how the concept of Eat The Change was born and why working with co-manufacturers was surprising to him. Mendelsohn also discussed his early experience as a cryptocurrency investor, the impact that Atari had on how he perceived the metaverse and NFTs, getting Colicchio on board for CHFTY Pizza, how he has learned from missteps and how collaborations and an emphasis on building micro-communities has helped build a foundation for the project. Brands in this episode: PLNT Burger, Eat The Change

In this episode, Taste Radio’s hosts discussed notable brands and products exhibited at the 2022 Specialty Coffee Association Expo, reflecting on how some cannabis-based drinks are finding favor as evening libations and riffed upon several striking snacks and beverages. The show also continues our spotlight on health-centric private equity firm Manna Tree Partners in an interview with managing director Pam Shepherd. Show notes: 0:56: Early Candidates For Products Of The Year? For FFUPs Sake, We’re Heading Back To NYC. — Ray, Jacqui and BevNET managing editor Martin Caballero chatted about their respective Easter weekends, the best ballparks for grub and suds and why this summer’s BevNET Live and NOSH Live events will be as memorable and impactful as ever. They also highlighted impressive botanical-infused teas and plant-based milks sampled at the 2022 coffee expo, why THC-based beverages might end up sharing space in your liquor cabinet and discussed innovative takes on salty snacks, sparkling beverages, pizza -- or taco? -- bites, protein bars and more. 35:24: Interview: Pam Shepherd, Managing Director, Manna Tree Partners  – Earlier this week, we published an episode of Taste Radio that featured conversations with three co-founders of the Vail-based  private equity firm and their counterparts in portfolio companies. In this interview, Shepherd discussed trends she viewed at Expo West 2022, how she evaluates the financial health of consumer brands, supporting companies amid supply chain pressures and potential future investment targets. Brands in this episode: Rishi Tea, Volcanica Coffee, NuMilk, Hope & Sesame, Hella Cocktail Co., Oatly, Artet, Lift, FFUPs, Impossible Foods, Utz, Grillo’s Pickles, Good Health, Mina, Hoplark, Ruby Hibiscus, Crisp & Crude, Super Pop Snacks, Snow Days 

Investors often say that they evaluate a company’s potential based on business fundamentals, such as gross margin, retail velocity and brand awareness. As much as anything, however, personal alignment with entrepreneurs in terms of character, vision and demeanor is core to the investment philosophy of Manna Tree Partners.  A private equity firm whose stated mission is “to invest in the future of human health,” Manna Tree holds stakes in 11 companies, several of which were represented at its inaugural Global Health Forum in March, which focused on the future of longevity through food and nutrition.  During the conference, we sat down with Manna Tree’s three co-founders and three portfolio company entrepreneurs to examine the origins and development of their relationships. The conversations revealed how their personal friendship established a baseline for trust and helped create positive outcomes for each of the companies. The conversations paired Manna Tree CEO Ellie Rubenstein with Dana Ehrlich, the founder and CEO of leading grass-fed beef company Verde Farms; Manna Tree CIO Ross Iverson with Daina Trout, the co-founder and chief mission officer of gut-health-centric beverage brand Health-Ade; and the firm’s president Brent Drever with Viraj Puri, the co-founder and CEO of indoor greenhouse pioneer Gotham Greens. Show notes: 2:27: Ellie Rubenstein, CEO, Manna Tree Partners and Dana Ehrlich, Founder/CEO, Verde Farms – Rubenstein discussed the focus of Manna Tree’s Global Health Forum and why it was hosted in Vail, Colorado, Ehrlich spoke about the origins of Verde Farms and his personal connection to grass-fed beef and both spoke about how an initial meeting made it apparent that Manna Tree was the right partner for the company, which had previously spurned outside investment. They also discussed how the private equity firm helped Verde establish a dedicated board of directors and management team and how Rubenstein evaluated Verde as a category leader that could help deliver on Manna Tree’s overarching mission. 27:28: Daina Trout, Co-Founder/Chief Mission Officer, Health-Ade and Ross Iverson, CIO, Manna Tree Partners – After noting that the interview marked Trout’s third appearance on Taste Radio and Iverson’s second (yet, first IRL), the Health-Ade co-founder spoke about the shift in her day-to-day role, while Manna Tree’s CIO explained why he’s happier with the company’s expanded vision following the firm’s investment in August 2021. Trout explained how she and Health-Ade’s leadership team identified Manna Tree as a potential investor and why she described the relationship as “a special connection,” why Trout is confident that Manna Tree will help maintain the integrity and quality of Health-Ade products and how Iverson evaluates the growing opportunities for better-for-you sparkling beverages and kombucha. 53:09: Brent Drever, President, Manna Tree Partners and Viraj Puri, Co-Founder/CEO, Gotham Greens – Drever spoke about the speakers and panels at Manna Tree’s Global Health Forum before Puri expounded upon Gotham Greens’ recent announcement that the company would be doubling its indoor greenhouse capacity. The investor then discussed Manna Tree’s investment in Gotham Greens, beginning with the firm’s evaluation of the indoor greenhouse industry and why he was impressed by the company’s brand, unit economics and vision for expansion. They also shared how they built a relationship during the first four months of the pandemic beginning with a face-to-face meeting in Chicago that was instrumental in establishing a foundation for their relationship. Puri explained why he was impressed by Manna Tree’s “rigorous” due diligence process and global network, how Drever assessed Gotham Greens’ potential for international expansion, how both consider technology and sustainability as part of the company’s growth strategy, and the flexibility of its exit strategy. Brands in this episode: Verde Farms, Vital Farms, Johnsonville, Health-Ade, Gotham Greens, The New Primal

Clearly, “if it ain’t broke, don’t fix it,” is an adage that doesn’t apply to TCHO Chocolate.  Launched in 2005, the Berkeley, Calif.-based company has been at the forefront of chocolate innovation by emphasizing sustainable and ethical sourcing as a key metric of quality. Over the years, TCHO has developed a cachet that is rare among consumer brands, winning awards for its commitment to sourcing standards, flavors and package design.  Given its standing and success, why did the company recently introduce massive changes in the formulation and branding of its chocolate? For TCHO’s chief chocolate maker Brad Kintzer, it all goes back to the company’s overarching mission of supporting its sourcing partners and making better chocolate. In an interview featured in this episode, Kintzer spoke about TCHO’s evolution as a company and brand, having committed to using plant-based ingredients for all of its chocolate and overhauled its familiar packaging in December. He also discussed his role in the development of TCHO as leading brand of premium chocolate, how the company defines “better” when evaluating progress, why he is inspired by and has a deep admiration for winemaking and how the company assessed the right timing for unveiling its new look. Show notes: 0:48: Brad Kintzer, Chief Chocolate Maker, TCHO – Kintzer and Taste Radio editor Ray Latif riffed on the former’s shrouded social media presence, particularly on Instagram, the origins of TCHO and how the company incorporates technology into sourcing and production. Kintzer also discussed how cutting his teeth in the maple syrup business led to an interest in cacao and eventually chocolate, what he learned from his time working at The Hershey Company and what the history of wine has taught him about how to make better chocolate. Later, he explained why constant improvement and learning is critical for the company’s future, the multi-year process of reformulating TCHO’s products, the consumer research that was – and wasn’t – applied to the new branding and why TCHO is always striving to be an excellent brand, if not a big one. Brands in this episode: TCHO, Scharffen Berger, Hershey’s

In this episode, Taste Radio’s hosts discussed new products in several food and beverage categories, including a nootropic-boosted hydration drink brand launched by an NFL star and NFT icon, a nostalgia-inspiring cinnamon spread, RTD milk teas and spiked tonics, artisanal and low-sugar sweets and perhaps the best-tasting tortillas on the market. They also riffed on recent work travel, this weekend’s Specialty Coffee Association trade show and a major funding round for a platform brand of experimental condiments and beverages. Show notes: 0:37: Come To Our Open House. Jacqui Is A Camogie Champion. Ray Doesn’t Ski. And Gluten Is One Of The Tastiest Things In The World. – The show opens with a chat about Jacqui’s prowess in a sport called Camogie, Ray’s recent visit to Vail, Colorado, where he attended a business conference focused on the interaction of health, food and nutrition and a call to entrepreneurs and industry executives to register for tickets to an open house at BevNET HQ later this month. The hosts also offered their take on the launch of “Local Weather,” encouraged listeners to register now – and save money – for the BevNET Live and NOSH Live Summer 2022 conferences and spoke about why gluten-free products should no longer taste like… gluten-free products. Later, they talked about new tea and treats to hit the market and why we’re loving canned wine these days. Brands in this episode: Gotham Greens, The New Primal, Verde Farms, Health-Ade, Cinnamon Toast Crunch, Nomadica, Acid League, Local Weather, Beckon Ice Cream, Shire City Herbals, St. Hildie’s Spiked Tincture Tonics, Vista Hermosa, The Greater Knead, Twrl Milk Tea, Half Day Tea Tonics, HighKey, Snickers, Twix, Gigantic Candy

Grocery ecommerce is booming. Amid a pandemic-fueled shift in consumer shopping behavior, the industry has grown to $122 billion in annual sales, according to research firm eMarketer. Over the past two years, dozens of grocery delivery startups have entered the market while existing services, including California-centric retailer Good Eggs, have expanded operations. As grocery delivery platforms jostle for market share and attempt to differentiate themselves, Good Eggs has focused on high standards for sourcing and sustainability.   Launched in 2011, the company has raised nearly $200 million in funding to date, including a $100 million round in February 2021. In the months since, Good Eggs has expanded operations beyond the Bay Area while growing revenue to $100 million, hiring over 400 new employees and nearly doubling its customer base, according to a press release. In February, Good Eggs expanded service to Los Angeles and Orange County as it attempts to build upon its reputation as an ultra-high quality grocery option. Leading the charge is Bentley Hall, who came on board as CEO in 2015 amid a period of turmoil for the company and was tasked with realigning Good Eggs’ operational strategy with its initial vision. In an interview featured in this episode, Hall spoke about how he led the turnaround by focusing on its customers along with a highly-curated selection of products. He also explained how Good Eggs articulates quality and its process for vetting and adding new brands to its service.  Show notes: 0:34: Bentley Hall, CEO, Good Eggs – Hall spoke with Taste Radio editor Ray Latif about Good Eggs’ recent expansion into Southern California, how he assessed the company’s problems in 2015 and how he  evaluated platforms and technologies when mapping out its growth strategy. He also discussed the three types of customers that use Good Eggs, the research the company undertakes to better understand shoppers’ needs and its efforts to support employees via above-market compensation and other benefits. Later, he explained which product attributes matter most to its customers, how speed of delivery factors into Good Eggs’ business strategy and how restaurateur Danny Meyer influences the company’s operational mindset.  Brands in this episode: Harry’s Berries

This week, we explored the ideation, business plans and growth strategies of three innovative and on-trend brands in conversations with Susan Buckwalter, the co-founder and CEO of ginger-powered wellness brand Recoup; Dr. Juan Salinas, the founder and CEO of P-nuff Crunch, a brand of nutritious baked peanut puffs; and Michelle Razavi and Nikki Elliott, the co-founders of functional, decadent snack brand ELAVI. Show notes: 1:02: Interview: Susan Buckwalter, Co-Founder/CEO, Recoup – Taste Radio editor Ray Latif sat down with  Buckwalter at Natural Products Expo West 2022 where they spoke about how Recoup has made strides in the two-plus years since its launch and found a receptive audience among consumers seeking alternatives to traditional sports and hydration beverages. As part of the conversation, Buckwalter discussed how her co-founder’s personal health battles inspired the brand, how their respective backgrounds supported their alignment as a team and how Recoup set out to create a foundation for success. She also explained why leaning into both flavor and function has supported trial and sales and why she encourages entrepreneurs to build and engage with a network of like minded founders. 26:01: Interview: Dr. Juan Salinas, Founder/CEO, P-nuff Crunch – Also at Expo West 2022, Latif sat down with Salinas, who spoke about how he drew upon his education in food science and sport nutrition and as a project manager with global food companies including Kraft Foods and Nestlé to develop P-nuff Crunch. Salinas also discussed how the brand gained national attention in 2020 following his memorable appearance on “Shark Tank,” where P-nuff landed investment from Mark Cuban. Further topics include communicating the benefits of its key ingredients to consumers, why he’s bullish about brick-and-mortar retail despite the brand’s strong ecommerce sales and why he wants the company to be known for nutrition, first and foremost.   50:36: Interview: Michelle Razavi and Nikki Elliott, Co-Founders, ELAVI – Razavi and Elliott spoke with Latif at Expo West 2022 about the underpinnings of ELAVI, which is presented as a brand of “functional, decadent snacks to boost energy, recovery, and focus.” ELAVI markets a line of collagen protein bars and a new line of superfood cashew butters that are similarly positioned and described as “protein frosting.” Razavi and Elliott discussed how their work as Equinox fitness instructors supported their vision for a modern protein company, why they sought to position ELAVI as a “luxe brand,” why video has been a key medium for communicating with consumers and why patience and taste were critical factors prior to launching the nut butters.  Brands in this episode: Recoup Beverage, P-nuff Crunch, ELAVI, Gatorade, Powerade, Taika, Hella Cocktail Co., Hoplark, Asarasi

Our latest episode features interviews with two innovators in their respective industries: Stephen Caldwell, the co-founder of Swiss Rosti, a unique brand of stuffed potato and cheese bites; and Brent Elliott, the master distiller of acclaimed bourbon brand Four Roses. The Taste Radio team also discussed notable brands from the 2022 Seafood Expo, weekly Web3 primers on Twitter Spaces and a sophisticated smoker. Show notes: 0:55: Expo, Expo, Expo! Craven Chats, Toodaloo & Clio. And, Of Course, Clouds For Cocktails. – The hosts encouraged listeners to check out BevNET & NOSH’s Expo West 2022 content and asked attendees and exhibitors of the upcoming 2022 Specialty Coffee Expo to connect with the team before the event. Ray discussed his experience attending the 2022 Seafood Expo North America and highlighted two sustainable brands that exhibited at the show and John spoke about his weekly Web3/NFT forums on Twitter Spaces. Later, the hosts riffed on tasty snacks and beverages to cross their respective desks in recent weeks and offered their take on the stylish Studenglass Gravity Beverage Infuser. 23:22: Interview: Stephen Caldwell, Co-Founder, Swiss Rosti – Caldwell sat down with Taste Radio editor Ray Latif at Natural Products Expo West 2022 where he spoke about the origins and development of his first-to-market brand of hand-held crispy filled potato snacks, which are sold nationally at Whole Foods and are also available at Kroger, Gelson’s and Safeway locations. He also discussed how the company’s initial business plan, which was heavily reliant on in-store demos, shifted amid the pandemic, and how an unexpected lift from direct-to-consumer television platform QVC drove trial and sales and why he’s bullish on foodservice and a new cheese-based line. 45:05: Interview: Brent Elliott, Master Distiller, Four Roses – Elliott spoke with Latif about Four Roses’ renaissance which began in the mid-1990’s, the usefulness of training as a chemist, aligning innovation with the brand’s standards for quality and consistency and his take on RTD cocktails and non-alcoholic spirits. Brands in this episode: Swiss Rosti, Four Roses, Dream Pops, Scout Canning, Neptune Snacks, Toodaloo Snacks, Shaman Raman, Up To You Recover Drinks, Wet Hydration, Maxine’s Heavenly, Clio Snacks, Brune Kitchen

When Sandro Roco launched Asian-inspired sparkling water brand Sanzo in 2019, the naysayers had plenty to say: “This is a niche idea. It’s not a scalable brand. The products won’t resonate among mainstream consumers.” Three years and multiple retail, marketing and funding wins later, however, those comments are becoming increasingly rare. A brand that aligns growing consumer interest in clean ingredient beverages and that of Asian culture and cuisine, Sanzo’s zero-calorie and zero-sugar seltzers are flavored with fruits commonly consumed in Asian countries, including lychee, Yuzu lemon and calamansi. The concept aligns with growing consumer interest in both clean ingredient beverages and Asian culture and cuisine, which has been validated by what the company describes as “a rabid fan base” and a retail footprint of over 2,000 locations, including at Panda Express and nationally at Whole Foods.  Last year, Sanzo landed a major deal with Disney’s Marvel Studios to release four limited-edition cans featuring characters from the movie “Shang-Chi and The Legend of The Ten Rings.” The brand’s momentum propelled a $10 million Series A funding round that the company closed in February. In an interview featured in this episode, Roco spoke about the origins of Sanzo, including the inspiration for its name, formulation and focus, and how he’s attempting to “own” a space within the sparkling water category similar to that of other ethnic water brands. He also discussed the keys to building and leveraging a cult following and why the comprehensive process required to become a certified minority owned brand was worth the time and effort. Show notes: 0:43: Sandro Roco, Founder & CEO, Sanzo – Roco spoke with Taste Radio editor Ray Latif at Natural Products Expo West 2022, where they chatted about the entrepreneur's fast-paced life before discussing the origins of the Sanzo name and his professional career prior to launching the company. He also explained the impact of chef/entrepreneur David Chang on his decision to start a beverage brand, how he identified addressable white space in the sparkling water category and why he disputes depictions of the brand as having an overly narrow focus. He also discussed how the partnership with Disney came together, why he stresses the importance of “getting it right with one community, one tribe” and how Sanzo has benefited from retailers’ interest in supporting BIPOC-owned brands. Brands in this episode: Sanzo, Fly By Jing, Omsom, Nguyen Coffee, Aura Bora, LaCroix, Perrier, Topo Chico, San Pellegrino

He’s a football legend who won three Super Bowls while playing for one of the world’s most storied sports franchises and is currently one of the NFL’s most recognized broadcasters. Yet Troy Aikman believes his fame won’t be the decisive factor if his new beer brand is to succeed. Aikman is the co-founder of Eight Beer, a new low-calorie beer brand designed for active consumers.  Brewed with organic grains, Eight is formulated with no adjuncts or sugars and contains 90 calories and 2.6 grams of carbohydrates per 12 oz. can. The brand launched in February and is currently distributed at bars and restaurants in Texas. Although Eight enters a light beer segment dominated by conglomerates and established brands, Aikman is nevertheless optimistic about its potential, and not because of his celebrity appeal. Instead, Aikman pointed to growing consumer demand for high quality products and Eight’s leadership team, which includes several longtime beer industry veterans and brand executives, as the keys to the company’s business strategy. In an interview featured in this episode, Aikman spoke about his interest in the light beer category, how he’s incorporated learnings from past business ventures into the company, how he prepared himself to become a beer entrepreneur and why he says that he’s not concerned with failure. This episode also includes the second installment of “The Maxi Minutes,” a series of short conversations with Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures. The series offers an investor’s perspective on news, trends and issues shaping the food and beverage industry.  Show notes: 0:56: Troy Aikman, Co-Founder, Eight Beer – Taste Radio editor Ray Latif ribbed Aikman on his first two Super Bowl wins before discussing how the football icon assesses business and investment opportunities and why he decided to launch a beer brand instead of aligning with an existing one. He also explained how he and his co-founders assembled a team of experienced beer professionals, why communicating the better-for-you attributes of Eight is critical to its success and why he would be comfortable limiting distribution of the brand to Texas for as long as possible. 25:24: The Maxi Minutes with Maxine Kozler Koven – Koven spoke with Latif about how investors consider rates of return when evaluating funding opportunities and shared her thoughts on the wild world of NFTs, particularly their impact as a marketing and revenue driver for consumer brands. Brands in this episode: Eight Beer, Shaka Tea, King’s Hawaiian

On the ground in Anaheim for Natural Products Expo West 2022, the Taste Radio team reflected on a pulsating first day at the annual trade show, which returned live for the first time since 2019. They also commented on notable brands and products exhibited in the event’s bustling North Hall and Fresh Ideas Organic Marketplace Tent, including innovative plant-based, probiotic and savory sips and snacks.  Show notes: 0:25: We Have A TikTok House. It’s Really Bacon, Right? Yes, There’s A Drinkable Kimchi. – The team explained why their Airbnb’s back patio would be a perfect backdrop for TikTok videos, reflected on the palpable energy and excitement felt in the aisles at Expo West and talked about why the event was a useful platform for both booth and “backpack” exhibitors. They also gushed about an upstart chocolate brand and a couple early-stage and innovative beverage companies, why a plant-based bacon threw everyone for a loop, Jacqui’s review of a vegan caviar and which two functional drink brands are now leaping into the growing pool of pops. Later, they chatted about a striking new line of probiotic beverages, a mouthwatering ube spread and a preview of things to come from GT’s Living Foods. Brands in this episode: Super Coffee, Happy Moose Juice, Doozy Pots, Sir Owlverick’s Coffee, Bon AppeSweet, Wildwonder, Waju, Avafina Organics, Planterra Foods, Joolies, Whisps, De La Calle, Vina, Teaonic, Vive Organic, Spindrift, Mother In Law’s, Sana, Savorly, Qula, Xicama, Fila Manila, Little Green Cyclo, GT’s Living Foods

Shire City Herbals was in need of a reset. Founded in 2011, Shire City Herbals is a maker of wellness tonics and best known for its flagship fire cider. Despite building a loyal customer base and broad retail footprint, Shire City seemed to be regressing in recent years. Between a costly and headline-grabbing lawsuit and a disorganized retail strategy, Shire City was mired in missteps and missing opportunities to grow. Kim Allardyce, who had joined the company in 2017, was well aware of the problems but also the potential of Shire City. The solution, she believed, was an emphasis on professionalization. Shire City had been in perpetual startup mode and needed to establish new guidelines and guardrails for the business, particularly amid changes in the retail landscape for food and beverage. In an interview featured in this episode, Allardyce who took the reins as CEO in January of 2021, spoke about how she assessed Shire City’s biggest issues, the importance of and challenges in winning over the company's founders and stakeholders when advocating for change and how a refocused retail strategy meant millions in new online sales. This episode also features an interview with Vittorio Marzotto, the director of business development for Santa Margherita USA. Representing the fourth-generation of Santa Margherita, the leading pinot grigio brand in the U.S., Vittorio chronicled the brand’s history and impact of his great-grandfather’s efforts to build a sustainable agri-business in post-World War II Italy. He also discussed how Santa Margherita, which recently celebrated the 60th Anniversary of its pinot grigio, has modernized its messaging to reach new consumers and how the company plans to continue upon its legacy via innovation and acquisition. Show notes: 1:04: Kim Allardyce, CEO, Shire City Herbals – Allardyce joined Taste Radio editor Ray Latif at BevNET headquarters where they recalled attending a Red Sox game with “The Beverage Whisperer,” her first role with Shire City and how a multi-year trademark drained the company of time and resources. She also explained how she analyzed the performance and potential of the company and brand, unraveling an unproductive retail deal, why becoming Amazon-savvy was of critical importance and why the timing was right to step into the CEO role. Later, she discussed the importance of setting roles and responsibilities, what she envisions for the brand’s future and why she might not be the right person to run the company down the line. 30:41: Vittorio Marzotto, Sr. Director of Business Development, Santa Margherita USA – Marzotto spoke with Ray about a major milestone in his life along with those of the Santa Margherita, how his great-grandfather implemented his vision for a sustainable agri-business focused on produce and his novel approach for vinifying pinot grigio grapes. Marzotto also discussed how the company has attempted to educate consumers about quality vs. prices it relates to pinot grigio, the evolution of the brand’s marketing and what  Santa Margherita’s recent acquisition of Oregon’s ROCO Winery portends for the company. Brands in this episode: Shire City Herbals, Santa Margherita

When it came to bagels, Aimee Yang felt like she only had two unappealing options. Yang explained that if she were to eat a bagel, she’d rue having consumed a food loaded with calories and refined carbohydrates. If not, she’d be upset at having to pass on one of her favorite things to eat. What if, she pondered, it were possible to create a bagel with traditional taste and texture but that contained significantly less carbohydrates, sugar and calories? Finding the answer would cost $1 million and took an incredible stroke of luck, but Yang eventually identified what might be described as the holy grail of food tech. Her company, BetterBrand, touts a process described as “grain-changing technology” to create a bagel that has the same amount of net carbs as two banana slices, the same sugar content as a celery stalk, and the same amount of protein as four eggs. The product is aptly called BetterBagel. The breakthrough technology has helped BetterBrand attract significant attention among mainstream and trade media and also land several high-profile investors. Last year, the company closed on $2.5 million in new capital in a round led by Reddit founder Alexis Ohanian’s Seven Seven Six fund. BetterBrand has also attracted investment from actress Emmy Rossum, actor Patrick Schwarzenegger and Sean Thomas,the grandson of Wendy’s founder Dave Thomas.    In an interview featured in this episode, Yang spoke about how she analyzed the opportunity to create a better-for-you bagel, why raising her first $1 million was both remarkable and lamentable and the rationale for launching BetterBagel last year. She also discussed the fortuitous way she met several investors, what she wanted to convey in branding and package design and why she embraces constant iteration. Show notes: 0:51: Aimee Yang, Founder & CEO, Better Brand – Taste Radio editor Ray Latif and Yang discussed their favorite bagel toppings (they were divided on one), how she broke a funding record among sole female founders and her roots in entrepreneurship, which began with “childhood loan sharking.” She also explained why the idea for BetterBrand was “one of one,” when she knew the company’s technology was commercially scaleable and why she was initially hesitant to accept outside investment beyond the pre-seed round. Later, she discussed the rationale for buying the company’s URL, how Alexis Ohanian encouraged her to adopt a “software mindset” as it relates to brand and product evolution and why the notion that “everything is possible'' is key to BetterBrand’s mission and communication strategy. Brands in this episode: BetterBrand, Impossible Foods, Beyond Meat

Following a two-week period that saw five beverage brands collectively add nearly $60 million in new funding, BevNET reporter Brad Avery joined the Taste Radio team for a discussion about each deal and how the companies are planning to deploy the capital. They also spoke about the increasing prevalence of food and beverage conglomerates internally developing on-trend concepts while taking branding and design cues from entrepreneurial companies. And with the launch of Expo West 2022 just 10 days away, the hosts urged attendees and exhibitors to share news about their plans for the event with BevNET and NOSH. Show notes: 0:37: Did Anyone Buy A Lottery Ticket? #THCTuesday, Indulgent Butters And A Terrific Trademark – The episode opens with a chat about twos, how entrepreneurs can help Brad and why brands that share information make our lives easier. They also discussed the launch of Post Holdings’ new keto-focused cereal brand and why big companies are seemingly making fewer bets on small brands. Later, the hosts chatted about several new and noteworthy products, including  brain-boosting bars, indulgent almond butter, clean ingredient smoothies, THC-infused chips and… Glonuts. Brands in this episode: Sanzo, Barcode, Cann, KOS, Bizzy Coffee, Sweet Leaf Tea, Waterloo, Incredi-Bowl Cereal, Off Limits, Magic Spoon, BodyArmor, Soulboost, Tsumo, Glonuts, Brainiac Foods, Clean Energy Smoothies, Colive Olive Oil, District Snacks

“Give customers what they want” is a simple, yet often overlooked, business maxim. For Joe Wagner, the founder of Copper Cane Wines & Provisions, it’s the cornerstone of a business philosophy that has made him one of the most successful wine entrepreneurs in history. A fifth generation winemaker with a passion for Pinot noir, Wagner introduced his first brand, Belle Glos, over two decades ago. Wagner developed Belle Glos while eschewing traditional growing techniques and winemaking processes specific to Pinot noir, a methodology shared by his second brand, Meiomi. Launched in 2006, Meiomi is known for its bold and robust flavors and encourages consumers to “go with your palate,” a credo intended to empower people to drink wine they enjoy, as opposed to the recommendations of sommeliers and critics. The strategy delivered, and Meiomi rode a wave of demand that culminated in a $315 million non-asset sale to beverage alcohol conglomerate Constellation Brands in 2015. Wagner utilized the proceeds to build out Copper Cane Wines & Provisions, a portfolio company he launched in 2014 that features several Pinot noir-centric brands, including Belle Glos, along with fast-growing labels Elouan Wines, Napa Valley Quilt and Böen.    In an interview featured in this episode, Wagner spoke about the origins of his approach to winemaking and how he thoughtfully aligned his style with growing consumer demand for bold red wines. He also explained why he’s not affected by criticism from some within the wine industry, how reducing the price of Meiomi was key to mainstream adoption of the brand and how that brand’s sale was guided by his desire to pave the way for his family’s next generation of winemakers. Show notes: 0:51: Joe Wagner, Founder, Copper Cane Wines & Provisions – Wagner spoke with Taste Radio editor Ray Latif about his six kids, how he manages his personal and professional responsibilities and his family’s lineage in the wine industry. He also discussed a newspaper profile that examined his role in the evolution of the wine business, the challenges of working with Pinot noir early into his career and how the movie “Sideways” impacted awareness and demand for the varietal and his demand-based approach to the development of Meiomi. Later, he explained how a morbid subject was an important consideration in the sale of Meiomi, how the acquisition created “balance” for his company and staff and why his work with Copper Cane is about providing his children with a similar opportunity that his father gave him.    Brands in this episode: Belle Glos, Meiomi, Caymus, The Prisoner Wine Company, Elouan Wines, Napa Valley Quilt, Böen

When Kat Cole was appointed president and COO of fast-growing wellness brand Athletic Greens in December, the company highlighted her role in reviving and, in some ways, revolutionizing Cinnabon. Yes, that Cinnabon, which Cole led for several years before taking the reins of parent company Focus Brands, a multinational owner and operator of several fast-casual restaurants chains including Auntie Anne’s, Moe’s Southwest Grill and Jamba Juice.  On the surface, it might have been surprising to some that the former top executive of a company that sells cloying, indulgent and less-than-healthy food would be the right fit for Athletic Greens, which is known for its highly nutritious powdered beverages. However, in speaking with Cole, it becomes clear that her experience and business acumen, particularly in brand analysis and omnichannel strategy, could be applied to nearly any consumer industry. In an interview featured in this episode, Cole spoke about her decade-long tenure at Focus and her plans to support continued growth at Athletic Greens, which last month raised $115 million at a valuation of over $1 billion. As part of our conversation, Cole explained how she evaluated the potential for Cinnabon as a CPG brand, why she urges entrepreneurs to build a community around their brands, her personal investment philosophy and why Athletic Greens is incorporating NFTs and Web3 into its next stage of development. Show notes: 0:51: Kat Cole, President & COO, Athletic Greens – Taste Radio editor Ray Latif and Cole riffed on her passion for Burning Man and ​​oregano sinus spray, how she evaluated where Cinnabon had “permission to travel” as a CPG brand, the sustainability of its growth trajectory amid better-for-you trends and why indulgence still matters. She also discussed how wellness has always been an important part of her life and a key aspect of her funding strategy as an angel investor, why she credits Athletic Greens’ ability to build a community of consumers as critical to its success, how the company is attempting to educate new customers via cost-benefit messaging and how she efficiently consumes large amounts of information using a variety of ways and sources. Brands in this episode: Athletic Greens, Cinnabon, Sanzo, Immi, House of Wise

The Taste Radio team discussed a range of current topics including the implications of a groundbreaking countertop appliance that, according to the manufacturer, will be able to create a near-infinite number of beverage types at the push of a button; how Expo West exhibitors can amplify their presence at the show via BevNET and NOSH; and whether a YouTube megastar can leverage his online fame to sell chocolate bars IRL. They also spoke about a major funding deal for a fast-growing drink brand, a couple acquisitions in the better-for-you tea and meat snacks categories and offered high praise for several new snacks and beverages. Show notes:   0:37: Trek Tech, Beast Mode, Deal Time And Tempered Tastes – The hosts riffed on how Jacqui celebrated a milestone while high in the sky; why Mike is the logical, if not actual, “Trekkie” of the group; why taste will be the ultimate factor in Cana Technology’s forthcoming “beverage printer”; and why BevNET and NOSH Insiders will benefit from our pre-Expo West prep. They also spoke about how brands like Olipop are redefining soda for younger generations and offered congratulations to two sets of entrepreneurs on recent exits, all while enjoying some CBD infused beverages, better-for-you potato snacks, non-alcoholic cocktails and, of course, Honey Mama’s. Brands in this episode: Olipop, Shaka Tea, King’s Hawaiian, 4505 Meats, Feastables, Spudsy, Cloud Water, RXBAR, Andy Capp, Preston’s Ginger Beer, Flyers Cocktail Co., Romeo Gin, Sanzo, Honey Mama’s, Athletic Greens

Ghia, a pioneering brand of non-alcoholic cocktails, takes its name from an Italian car designer who wanted his vehicles to convey the sophistication of a Ferrari while being as accessible as Fiat. It’s not surprising that the beverage brand’s aesthetic and business strategy are similar in nature. Founded by former Glossier executive Mélanie Masarin, Ghia aligns three fast-growing beverage trends: premium ingredients, ready-to-drink cocktails and alcohol-free alternatives. Inspired by Mediterranean aperitivo culture, Ghia made its debut in June 2020 with flagship product The Aperitif, a glass-bottled, still beverage made with Riesling grape juice, gentian root, lemon balm, fig and elderflower. Ten months later, the company launched Le Spritz, a ready-to-drink, single-serve can made with Ghia’s signature formula and blended with sparkling water, yuzu and rosemary. In September, Ghia extended the brand once more with Ghia Ginger, a ginger-infused version of Le Spritz.  Lauded for its sleek package design, novel formulation and resonance with sober-curious consumers, Ghia is currently sold at several hundred retailers and direct-to-consumer via its website.   In an expansive interview featured in this episode, Masarin provided a deep dive into the origins, development and launch of Ghia, including the influence of her previous work experience at Goldman Sachs and Glossier, how the company pivoted when its plans to build as an experiential brand were sidelined by the pandemic and why she’s not thrilled about social media despite her prowess on Instagram. She also shared a remarkable story about how she won over Ghia’s brand and package designer, why “growing up in the right way” often means pumping the brakes and why she’s optimistic about achieving a lofty professional goal in the near future. Show notes: 0:51: Mélanie Masarin, Founder & CEO, Ghia - Masarin spoke with Taste Radio editor Ray Latif about her recent travels in Mexico and Ghia’s new headquarters in Los Angeles, her documentation of the brand’s development via an Instagram stories compilation and why she has so many reservations about social media. She also discussed the origins of the brand name, the importance of her experience at Goldman Sachs and gaining a financial skill set at the investment bank, how focusing on creating “IRL” experiences at Glossier helped create a new way for customers to interact with the company and how she conceptualized Ghia beginning with her own personal lifestyle. Later, she recounted literally chasing down a branding expert for A-list musicians and convinced his firm to take on Ghia as a client, how Sweetgreen co-founder Nicolas Jammet became a key advisor to the company and why she’s both excited and guarded about the rising tide for non-alcoholic beverages. Brands in this episode: Ghia, Sweetgreen

Adam Bremen embodies the belief that “anything that’s worth doing is tough.” Born with cerebral palsy, Bremen has used an electric wheelchair his entire life. His focus, however, has never been about the limitation of his physical abilities. Rather, Adam’s mantra has always been “It’s about what you can do, not what you can't.” After 15 years in sales at financial services company Charles Schwab, Bremen launched CanDo, a company with a stated mission “to inspire and empower everyone to live a healthier lifestyle every day.” In 2019, CanDo launched Keto Krisp, a brand of protein bars inspired by Bremen’s experience with the keto-based diet in which he lost 65 pounds. In the two years since its debut, Keto Krisp, which is promoted as low in carbohydrates and sugar and as having a superior taste to existing bar products, is available at Whole Foods, Wegmans, Walmart, Sprouts, and select Costco locations across the U.S.  In an interview featured in this episode, Bremen shared the details of his compelling life story and how a positive mental attitude and a passion for inspiring others led to the creation of Keto Krisp. He also discussed his prowess and process for winning over retail buyers, how he identified a CEO that aligned with Keto Krisp’s focus and business strategy and why he’s more focused on the journey of entrepreneurship than a specific end goal. This episode also includes the first installment of a new series of short interviews called “The Maxi Minutes,” which features Maxine Kozler Koven, the co-managing director of Los Angeles-based investment firm LDR Ventures. The Maxi Minutes is part of a broader focus for Taste Radio to incorporate voices from investors, distributors, co-manufacturers and other professionals representing the service and support side of the food and beverage industry.  Show notes: 1:00: Adam Bremen, Founder, Keto Krisp – Taste Radio editor Ray Latif and Bremen chatted about their respective siblings and how the brother of Keto Krisp founder has had a powerful influence on his life since childhood. Bremen also discussed the origins of his passion for surfing, why he wasn’t overly concerned about the challenges of entrepreneurship in the food industry and where he saw white space for a keto-centric bar brand. Later, he explained why he always “puts himself in the [retail] buyer’s shoes," how he won over a Publix buyer, why he regarded a pandemic pivot as an opportunity and how CanDo will evolve beyond the keto diet. 34:27: The Maxi Minutes with Maxine Kozler Koven – In this brief discussion, Koven spoke with Latif spoke about her first experience at BevNET Live, insights about retail and distribution gleaned from a cross country road trip and advice for entrepreneurs on how to give their best elevator pitch. Brands in this episode: Keto Krisp

On the heels of the Coca-Cola Co.’s latest foray into alcoholic beverages, the Taste Radio team discussed the potential for Simply Spiked and assessed the mission and mechanics of a new industry group focused on promoting low-sugar, better-for-you CPG brands. They also reviewed major investment deals in the meat stick and hard kombucha categories and riffed on new and notable products, including a line of non-alcoholic aperitifs launched by musician Katy Perry. Show notes: 0:37: Deja Vu. Snap Into A… Chomps? Ice Cream On Everything – It’s A Thing. – The hosts realized that they have a couple trademarks to file, discussed the prospects for Coke’s first hard lemonade brand and wondered about whether a seven-brand trade group is truly “aces.” Later, Ray hated on a legacy snack brand and shared the delights of an organic hard seltzer line and Lunar New Year-themed spirit, Mike and Jacqui praised the surging growth of better-for-you alternatives and they all weighed on how to use a horde of ice cream.  Brands in this episode: Simply, Fresca, Topo Chico, Super Coffee, High Key, Olipop, Lemon Perfect, Koia, Enlightened, Three Wishes, Slim Jim, Chomps, Flying Embers, Remy Martin, De Soi, Soda Bossa, Planted, Plant Snacks, Sfoglini

Manna Tree Partners, a private equity firm based in Vail, Colorado, describes itself as believing that “the future of health, well-being, and longevity is attainable through innovation in food.” The firm’s role in that vision? Invest in companies whose products are intended to make people feel and live better. Since its launch in 2018, Manna Tree has made mid-stage investments in 10 companies, including pasture-raised egg brand Vital Farms, indoor greenhouse pioneer Gotham Greens, organic kombucha maker Health-Ade, plant–based prepared food and beverage company Urban Remedy and The New Primal, a brand of clean-ingredient meat snacks and condiments. Manna Tree also holds stakes in tech-driven service and supplier companies including those focused on gut health and plant-derived ingredients.   In an interview featured in this episode, Ross Iverson, the co-founder and chief investment officer of Manna Tree Partners discussed the firm’s investment philosophy and how consumer education and accessibility factor into its funding decisions, why diligence plays a bigger role than innovation when evaluating companies and how Manna Tree assesses companies at pre-seed and Series A levels. Show notes: 0:44: Ross Iverson, Co-Founder & CIO, Manna Tree Partners – Taste Radio editor Ray Latif sat down with Iverson for an expansive conversation about Manna Tree’s vision and focus, including the reason for the firm’s office location, how the team incorporates its personal brand passions into the company’s funding strategy and the notion that Manna Tree believes in “a food-based approach to health care.” Iverson also discussed the firm’s ESG+H investment philosophy, how Manna Tree continues to thoughtfully deploy capital from its $141.5 million fund, how its team identified synergies and growth opportunities among portfolio companies and why reaching out to the firm via its website is preferable to (literally) knocking on its door. Brands in this episode: Biena, Vital Farms, Urban Remedy, Gotham Greens, Health-Ade, KeVita, The New Primal

Carlton Fowler is back for another round. The co-founder and managing partner of Goat Rodeo Capital, a venture capital firm that holds stakes in several fast-growing beverage alcohol, non-alcoholic drink and premium snack brands first joined us for an interview in October 2020. Fowler’s return to Taste Radio this week follows the recent launch of Goat Rodeo’s second fund, from which the firm has made investments in hop-centric beverage company HopLark and premium canister snack brand The Good Crisp. Those companies joined a portfolio that includes ready-to drink cocktail brand DRNXSMYTH, canned wine company Archer Roose and Lemon Perfect, a brand of cold-pressed lemon water drinks. As part of our discussion, Fowler reflected upon the data and business criteria that influenced Goat Rodeo’s initial investments and how that information is being utilized to make new funding decisions. He also spoke about how the firm evaluates non-portfolio DTC brands and their potential for omnichannel success, weighed in the continued blurring of lines within the non-alcoholic beverage and beverage alcohol industries and explained why Goat Rodeo’s second fund will not include investments in cannabis beverages, despite Carlton being bullish about the future of the space. Show notes: 0:44: Carlton Fowler, Managing Partner, Goat Rodeo Capital – Fowler and Taste Radio editor Ray Latif riffed on the investor’s role as a judge for BevNET’s Cocktail Showdown 2 competition and a tweet about two of his two passions appearing in a limited-edition product. Fowler also spoke about how Goat Rodeo has and continues to deploy capital for its second fund, his perspective on brands that attempt to create a new category versus seeking an addressable market for their products and how he evaluates brand success on Amazon. Later, he explained why he celebrates greater crossover among non-alcoholic, spirit and beer brands, the reason he sees a big runway for zero-proof drinks and why cannabis drinks are on his mind, even if not part of Goat Rodeo’s second fund. Brands in this episode: Golden Rule Spirits, Social Hour Cocktails, Arby’s, Lay’s, Guinness, HopLark, The Good Crisp, Lemon Perfect, Liquid Death, Tito’s, Mountain Dew, Twisted Tea, Mike’s Hard Lemonade, Monster Energy, Topo Chico, Seedlip, Heineken, Budweiser, CANN, Levia

Taste Radio’s hosts reflected upon last week’s highly publicized deal between the Coca-Cola Co. and Constellation Brands in which the soda and spirit giants collaborated on a new Fresca branded RTD cocktail line, as well as other headlines from the past week, including a legacy beer company’s dip into a growing pool of hop-centric drinks and news of Liquid Death’s colossal funding round. They also discussed a flaming hot line extension for a not-so-NOSHy snack brand, why this month could be described as “Cannuary” for one member of the team and highlighted several new beverages and bites, including pancake-flavored puffs and a line of small-batch chai concentrates. Show notes: 0:37: The Softest Tee Ever. Plus, A Mixed Bag Of Bevs, Burning Bites And Big Apple Booze. – The hosts reminded listeners to review Taste Radio on the Apple Podcasts app and the team will send you a free T-shirt. John Craven explained why Fresca Mixed makes more sense than Jack & (branded) Coke, Jacqui Brugliera discussed emerging hop-portunities in the beverage industry and Mike Schneider offered a suggestion for a new Liquid Death flavor. Later, Ray Latif broke out the snacks and the hosts collectively riffed on brands that are likely familiar to listeners and their versions of “Dry January.”  Brands in this episode: Fresca, Coca-Cola, Jack Daniel’s, Topo Chico, Sierra Nevada, HopLark, Liquid Death, Cocaine Energy, Doritos, Like Air, RIND, Fly By Jing, Recess, Kimbala, Jack & Annie’s, Wunder, Moon Intergalactic, Waterford Whisky, Strykk, Everleaf, Great Jones Distilling

If you’re not familiar with jackfruit, you’re not alone. The fruit, while long valued by the vegan community for its sinuous meat-like texture, is relatively unknown among Americans. Annie Ryu, the founder and CEO of The Jackfruit Company and sister brand Jack & Annie’s, is aiming to change that. Over the past decade, Ryu built the largest global supply chain for jackfruit, also referred to as “jack,” a high-yield yet underutilized crop that grows in warm and tropical climates. Amid a growing number of Americans embracing plant-based lifestyles, jackfruit has gradually appeared in natural and conventional grocery stores across the U.S. where brands like The Jackfruit Company process, package and sell it as a plant-based alternative to chicken, pork and beef.    Launched in 2015, The Jackfruit Co. markets jackfruit-based ready-to-eat meals and ingredients that are sold in approximately 6,200 stores across the U.S. In 2020, the company introduced Jack and Annie’s, a spin-off brand designed for mainstream consumers. Jack and Annie’s sells plant-based nuggets, wings, meatballs and sausages that are available at 1,500 stores including those of Whole Foods, Sprouts, Wegmans, and Target. Last month, the company announced a $23 million Series B round which will be deployed to help expand distribution and build awareness of Jack & Annie’s. In an interview featured in this episode, Ryu spoke about her initial vision to support farming communities in India by incentivizing production of jackfruit, how she began building the company while still an undergraduate student at Harvard, how Jack & Annie’s is positioned within a competitive set for plant-based meat and what she’s learned about entrepreneurship and the value of persistence. Show notes: 0:44: Annie Ryu, Founder/CEO, Jack & Annie’s – Ryu and Taste Radio editor Ray Latif riffed on Jack & Annie’s plant-based sausages, why the entrepreneur became a vegetarian, how she became the valedictorian of her class at Harvard and why she shifted focus from a career in medicine to public health. Ryu also discussed jackfruit amid the rise in awareness and consumption of plant-based meat, identifying the right messaging to attract retail buyers and consumers and how she initially raised funds for the company via pitch competitions and angel investors. Later, she discussed the development of the Jack & Annie’s brand and its packaging, why she’s never been discouraged by the length of time it took to build her company, why education continues to drive her and how she aligns with like-minded advisors and investors. Brands in this episode: The Jackfruit Company, Jack & Annie’s, Impossible Foods, Beyond Meat

Todd Carmichael wants to add a bit more sparkle to your water. But not the kind you’re used to. Nearly three decades after he co-founded pioneering third-wave coffee brand La Colombe, Carmichael is once again breaking new ground with the launch of innovative “shimmering water” brand Loftiwater. Launched in December, Loftiwater debuted a few weeks after Carmichael stepped down as CEO of La Colombe. In the months leading up to and following his departure, Carmichael, a serial innovator, spent dozens of hours in his basement lab attempting to find a way to create a different, better kind of sparkling water experience.  The result was Loftiwater, a new brand of sparkling – but importantly, not carbonated – water. Instead, the company uses a blend of gases to create what it describes as “a galaxy of sweet velvety microbubbles.” Packaged in 14 oz. plastic bottles and available in six flavors, the drinks contain no calories, sugars or preservatives, yet are “deceptively sweet,” according to the brand’s website. In an interview featured in this episode, Carmichael spoke about the reasons behind his decision to leave La Colombe, how the pandemic influenced his mindset and inspired a fresh start, his ambitious vision for Loftiwater as a third option for restaurant diners and why the brand’s early start included a chartered plane to Venezuela. Show notes: 0:44: Todd Carmichael, Co-Founder, La Colombe & Loftiwater – Carmichael and Taste Radio editor Ray Latif began their conversation by riffing on the roller coaster that was 2021, their “dress down” business attire and why the La Colombe co-founder loves “The Matrix.” Carmichael also explained why he’s more driven by obsession than fear, why he believes that “if it’s easy to climb a mountain, you shouldn’t be climbing it,” how he landed on sparkling water as the basis for his next beverage brand and how he intends to drive trial for Loftiwater. Later, he spoke about why he describes Loftiwater as “The Third Water,” why he’s optimistic about the future of La Colombe despite his departure, why he chose to build a production facility rather than work with a co-manufacturer and the musical analogy for explaining why he decided to stay in the beverage business. Brands in this episode: La Colombe, Loftiwater, Vitaminwater, BodyArmor, Stirrings, Spindrift

In Taste Radio’s final episode of 2021, the hosts spoke about why entrepreneurs launching new and innovative concepts need to consider the addressable market for their brands and products in 2022. They also discussed the news that a high-profile kombucha company has leapt into the growing pool of probiotic sodas, a fast-growing snack brand’s recent raise and a number of notable products that crossed their desks over the past week. Show notes: 0:37: Seltzers, Snacks And Scoops – The episode hosts, which included BevNET/NOSH reporter Adrianne DeLuca and BevNET managing editor Martín Caballero alongside Taste Radio regulars Ray Latif and Jacqui Brugliera, chatted about their respective college experiences, go-to-market strategies for innovative brands and whether probiotic sodas can win over consumers who shun kombucha. They also riffed on better-for-you chips, palate-pleasing juice shots and celebrity-aligned ice cream brands. Brands in this episode: Poppi, Culture Pop, Health-Ade, Olipop, Humm, The Good Crisp, Pringles, So Good So You, Vive Organic, Aura Bora, Taika, Ben & Jerry’s, Babybel, Munchrooms, Tom & Luke, JD’s Vegan

This special edition of the podcast features highlights from interviews with six founders, creators and innovators who joined us on the show during the second half of 2021. Our guests include award-winning television host, chef and writer Andew Zimmern; Vanessa Pham, the co-founder and CEO of Omsom;  Erewhon chief growth officer Kabir Jain; Catherine Dockery the founder of Vice Ventures; Foxtrot Market co-founder and CEO Mike LaVitola; and Danielle LiVolsi, the founder and CEO of Nuttzo. Show notes: 0:42: Interview: Andrew Zimmern, Host, "Family Dinner" – We kick things off with award-winning television host, chef and writer Andrew Zimmern, whose latest TV series “Family Dinner” is now in its second season. In the following clip, pulled from our episode featured on November 30, Zimmern spoke about why he believes that great brands don’t necessarily need to be the best brands, why he believes elitism is hampering solutions to issues of food accessibility and affordability, and his position that GMOs – applied within reason – continue to play an important role in the food system.   8:32: Interview: Vanessa Pham, Co-Founder & CEO, Omsom – Next, we’re joined by Vanessa Pham, the co-founder and CEO of Omsom, an innovative brand of starter kits for cooking Asian dishes at home. In a clip pulled from an episode featured on October 26, Pham spoke about about the inspiration for and meaning behind Omsom, why she and her co-founder and sister Kim set out to build a brand for all consumers, why observers may be mistaken into thinking the company has a niche focus and how Omsom’s PR strategy has been effective in attracting national media attention. 16:12: Interview: Kabir Jain, Chief Growth Officer, Erewhon – We continue with Kabir Jain, the chief growth officer of upscale L.A.-based grocery chain Erewhon. In the clip, from our episode published on November 9, Jain explained why Erewhon describes itself as an “idea,” how the retailer defines innovation, why he describes brand selection as both “an art and science,” and the reasons that the company will say “yes” to some brands and “no” to others. 24:12: Interview: Catherine Dockery, Founder, Vice Ventures – Next, we feature Catherine Dockery, the founder of seed-stage venture capital fund Vice Ventures, which describes itself as “conquering stigmas and striving towards superior returns by investing in good companies operating in ‘bad’ industries.” In the included clip, from an episode published on August 31, Dockery explained what piques her interest in a first meeting and how she works with founders and operators to achieve their collective goals. 27:45: Interview: Mike LaVitola, Co-Founder & CEO, Foxtrot Market – We continue with Mike LaVitola, the co-founder & CEO and Foxtrot Market, a fast-growing chain of hybrid corner stores and cafés that is redefining convenience for modern consumers. In a clip pulled from an episode aired on July 27, LaVitola discussed how the company communicates its business model to consumers and industry professionals, the retailer’s target consumer, how it cultivates an intimate understanding of its customers and how analytical and anecdotal data factor into the Foxtrot’s product selection and merchandising strategy. 36:58: Interview: Danielle LiVolsi, Founder/CEO, Nuttzo – Finally, we close with a conversation with Danielle LiVolsi, the founder and CEO of Nuttzo, a brand of premium nut- and seed-based butters. In a clip pulled from an episode published on October 19, LiVolsi discussed why self-care is great for ideation, the benefits of bootstrapping and why she fears regret more than she does failure.  Brands in this episode: Spindrift, Jeni’s, Fly By Jing, Omsom, Dunkaroos, NuttZo

Years ago, Taco Bell implored people to “make a run for the border.” It’s a slogan that probably irked Hector Saldivar, a Mexican born entrepreneur who views fast food tacos and burritos as poor representations of his country’s cuisine and culture. Moreover, he believes that menu items like those at Taco Bell have misled generations of Americans into thinking that Mexican food is cheap, greasy and lacking in nutritional value.  It’s one of the reasons that Salitivar launched Tia Lupita, a brand rooted in the flavors of his mother’s kitchen and better-for-you, sustainable ingredients. Tia Lupita markets a flagship line of clean label hot sauces, along with grain-free and low carb tortillas and tortilla chips that are made with a base of cactus flour. The brand, whose logo features a caricature of Hector’s bespectacled mother with a pink curling roller in her hair, is carried at retailers including Whole Foods and Central Market, and recently landed chain-wide distribution of its hot sauces at H-E-B.  In an interview featured in this episode, Saldivar spoke about how Tia Lupita has positioned itself as both a modern and authentic Mexican food brand, how he’s attempting to educate consumers around one of the brand’s key ingredients, the retail strategy for three distinct product lines and what he’s learned as an immigrant entrepreneur. Show notes: 0:44: Hector Saldivar, Founder/CEO, Tia Lupita – Saldivar spoke with Taste Radio editor Ray Latif about why he was especially excited about Tia Lupita being on shelf at H-E-B, why the first words in his LinkedIn bio are “I am an immigrant” and how recipes link generations of Mexican families. He also explained his decision to leave a corporate role at a large food company in order to launch Tia Lupita, using the brand’s logo and labels to counter stereotypes about Mexican culture, and why the company is focused on updating and innovating authentic food. Later, he discussed his perspective on the growing number of better-for-you Mexican food brands and how Tia Lupita is promoting nutritional value as a way to differentiate itself from competitors, his mother’s surprising admission about the brand’s hot sauces, identifying white space for lower calorie tortillas, why he describes the company’s tortilla chips as “a happy accident” and how he addressed an ever-present elephant in the room. Brands in this episode: Tia Lupita, Siete

Back at the BevNET HQ and WCB (West Coast Branch) offices, Taste Radio’s hosts reflected on the nine-day, three-event, four-competition extravaganza that was Brewbound Live, NOSH Live and BevNET Live. As part of their conversation, the hosts discussed the value of in-person networking, connecting with entrepreneurs for the first time after two years of virtual meetings and why some attendees were surprised by Ray’s height. Later, the hosts chatted about the decision of a well-known entrepreneur to step down as CEO of his company and riffed on new products that came to market over the past month. Show notes: 0:38: Home Again, Ray ≠ Roy, The Most Beloved Person In Food & Bev – While happy to be home, Ray was confused as to why event attendees believe he looks like a certain character from the TV show “Ted Lasso.” The hosts praised and thanked Stephanie Haughey, a Whole Foods veteran who is known in the food and beverage community for championing and mentoring early-stage brands. They also celebrated the founders of ginger beverage brand Ginsation, True Scoops, a maker of DIY ice cream and Essential Candy, which markets hard candy infused with essential oils and spoke about why the industry applauded Ugly Drinks co-founder Hugh Thomas’ decision to exit the company to focus on self-care. Brands in this episode: Natural Delights, True Scoops, Ginsation, Essential Candy, Nemi, Nana Joes, Waju, Funkytown Brewery, Kokada, Golden Rule, Hiyo, Super Coffee, Athletic Brewing Co., Poppi, Dokkebier, Ugly Drinks, Organifi

An early-stage investment in Sweetgreen helped set the table. Now, Maxine Kozler Koven is focused on funding companies whose brands will complete the meals of future generations.  Koven is the co-founder and co-managing partner of LDR Ventures & Consulting, a female-led, California-based venture capital and management consulting firm. LDR invests in and advises consumer brands, technology and service companies at the seed and Series A level. In addition to Sweetgreen, the firm’s portfolio includes stakes in online grocery platform Thrive Market, organic herbal tea brand Shaka Tea, better-for-you meal kit company Territory Foods and Moku, a brand of mushroom-based jerky.    LDR’s primary focus is providing mentorship and investment in companies led by female and BIPOC entrepreneurs. The goal, according to the firm, is to address systemic shifts and emerging behavioral trends, and simply “make people’s lives better.”   In an interview recorded at BevNET Live Winter 2021, we spoke with Koven, who was a speaker and judge as part of the event’s New Beverage Showdown 22 competition, for an insider’s perspective on LDR’s funding history and investment philosophy. As part of our conversation, she spoke about the importance of nurturing the development of early-stage founders, the relevance of innovation when evaluating new concepts and her answer as to why there has been an historical lack of funding for female-led companies. Show notes: 0:44: Maxine Kozler Koven, Co-Founder & Co-Managing Director, LDR Ventures & Consulting – Koven and Taste Radio editor Ray Latif chatted about her first experience at BevNET Live and notable conversations from the event, their shared history as graduates of Boston University and how her background as a music/talent manager relates to her roles as an investor and advisor. She also spoke about how she met the founders of Sweetgreen and evaluated the company’s business model, why LDR’s ethos evolved as the firm met new founders and why Koven says that LDR invests in brands “for the reasons that they might not get investment from traditional VC firms.” Later, she explained why LDR invested in Thrive Market despite its very lean beginnings, how the deal with Shaka Tea came together and what impressed Koven about the founders, missing out on investing in Health-Ade, enlisting a sampling team from across the U.S. as part of the process for evaluating new brands, why she encourages more wealthy people to invest in early-stage startups and why consistent communication between entrepreneurs and investors is key to a successful relationship.  Brands in this episode: Sweetgreen, Shaka Tea, Moku, Thrive Market, Sourse, Zico

He’s one of the most successful brand creators in the wine and spirits industry, but, until recently, Brett Berish avoided the limelight.  Twenty-two years ago, Berish, whose family has long ties to the spirits business, launched Sovereign Brands, a brand development company that’s responsible for the massively successful super-premium Champagne label, Ace of Spades, and premium cognac D’usse. Hip-hop icon Jay-Z acquired the former in 2014 and also bought a stake in D’usse, which is now co-owned by rum giant Bacardi. Sovereign’s reputation for creating winning concepts continued with Luc Belaire, a line of French sparkling wines that, according to measured sales data, is the fastest growing premium sparkling wine brand in the U.S. and the fastest-growing French sparkling wine in the world. The company also owns Bumbu, a critically acclaimed craft rum from Barbados and the best-selling brand in the U.S. premium rum category, as well as McQueen and the Violet Fog, a small-batch gin from Jundiai, Brazil. Despite his remarkable success, Berish’s most valuable lessons came from failure. Reflecting upon the gravely  challenging times during his career has motivated him to become a more visible presence in the spirits industry with the aim of mentoring and advising young entrepreneurs about what it takes to persevere amid constant setbacks and struggles. In the following interview, Berish chronicled his journey as an entrepreneur, including what he learned from his failed vodka brand, why he urges entrepreneurs to trust their instincts and how innovation and category fit into his philosophy as a brand creator. He also spoke about how he aligned with iconic hip-hop artists, including Rick Ross, to promote and grow Sovereign-owned brands, and why he recently decided to partner with one of the largest wine and spirits companies in the world. Show notes: 0:42: Interview: Brett Berish, Co-Founder, Sovereign Brands – Berish spoke with Taste Radio editor Ray Latif about his family’s lineage in beverage alcohol, his vision of creating 100% agave-based tequila while in high school, the inspiration behind Sovereign and the origins of its name and why he believes the company’s focus has remained the same since its inception. He also discussed why he sold a minority stake in Sovereign to Pernod Ricard, explained why not trusting his instincts led to the demise of his first brand, why hearing “no” motivates him, the importance of establishing  authenticity in celebrity partnerships and why he doesn’t have a specific strategy when it comes to retail channels. Later, he spoke about why he “loves” failure, how he overcame significant financial struggles early into his career and why transparency is the key to communication with his team. Brands in this episode: Ace of Spades, D’Usse, Luc Bellaire, Bumbu, McQueen and The Violet Fog

Over the course of 22 seasons hosting his “Bizarre Foods” television series, Andrew Zimmern ingested salted tuna sperm, dung beetle and cow urine, among hundreds of other peculiar delicacies. While a certain amount of shock value helped draw millions of viewers to the show, at its core Bizarre Foods was an exploration in how people of different cultures gather, eat and drink. It’s a theme that extends to his latest series “Family Dinner,” in which Zimmern breaks bread with families across the U.S. in an effort to better understand the cultural, regional and historical facets of what and how Americans eat. In many ways, “Family Dinner” is the culmination of Zimmern’s culinary journey as a chef, food writer and media personality. His travels and exposure to global cultures and cuisines have provided him with compelling insight into the underpinnings of modern society, one that he shares with others at dining tables across America, and in an interview featured in this episode. As part of an expansive conversation, Zimmern spoke about takeaways from his recent travels and meals at Americans’ homes, how Covid has changed at-home dining and traditions, his work as a mentor to early-stage entrepreneurs in his home state of Minnesota and why he believes that great brands don’t necessarily need to be the best brands. He also addressed criticism for a sponsored Instagram post which featured a legacy meat brand, why he condemns organic labeling and why he’s bullish on the benefits of some genetically modified ingredients. Show notes: 0:37: Interview: Andrew Zimmern, Host, Family Dinner – The conversation kicked off with Zimmern and Taste Radio editor Ray Latif riffing on the former’s fluffy beard and the origins of his love for Minnesota. Zimmern also spoke why he has an affinity for certain brands, why he believes elitism is hampering solutions to issues of food accessibility and affordability and his position that GMOs – applied within reason – continue to play an important role in the food system. Later, he discussed the genesis of “Family Dinner,” why he’s fascinated about learnings from millennials and Gen Zers and offered his perspective on plant-based meat and the future of the category.  Brands in this episode: Spindrift, Fly By Jing, Jeni’s, Hillshire Farm, Cham Dipping Sauce, Heinz, Hamburger Helper, Impossible Foods, Beyond Meat, Eat JUST

On the cusp of our Winter 2021 events, Taste Radio’s hosts discussed the speaker agendas for NOSH Live and BevNET Live, which include retail executives from Erewhon, Whole Foods, Foxtrot and Earth Fare, along with founders of several high-profile brands, such as Fly By Jing, Dreampops and Super Coffee. They also highlighted notable new brands and products, including wellness shots, vegan snacks, an innovative “shimmering sparkling water” and the largest peanut butter cup in the world. This episode also features an interview with Dave Carpenter, who is the master blender for Redemption Whiskey. Promoted as “leading the rye revival,” Redemption markets a range of super-premium whiskies that are intended for modern drinkers to rediscover rye and the spirit’s storied history in the U.S. by way of complex, yet approachable expressions. As part of our conversation, Carpenter spoke about how Redemption has aligned its marketing and innovation strategies with the palates and lifestyles of modern consumers, why its distillation process isn’t included in the brand’s story, how its bottle shapes and package design play important roles in how customers perceive the brand and the company’s approach to finding the balance between premium and value when it comes to pricing. Show notes: 0:47: Talkin’ Turkey, BTS At The WCB, Water, Shots and Nuts -- The hosts discussed their respective Thanksgiving dinner plans and Ray’s annoyance with the holiday’s traditional centerpiece, what attendees can expect from a packed speaker lineup at NOSH Live and BevNET Live, why they’re impressed with Todd Carmichael’s foray into the water business and a “wholly” impressive line of plant-based snacks and meal. 22:16: Interview: Dave Carpenter, Master Blender, Redemption Whiskey -- After a brief chat about Carpenter's impressive mustache, he and Taste Radio editor Ray Latif spoke about what differentiates rye from other whiskies and the boom, decline and reemergence of the spirit in the U.S. Carpenter also discussed Redemption’s on- and off-premise education strategy, why a growing number of master blenders have degrees in chemical engineering and whether trends fit into the brand’s innovation planning. Later, he explained how subtleties in Redemption’s bottles are intended to speak volumes and why the brand’s flagship product is priced relatively affordably for a premium whiskey. Brands in this episode: Country Archer, Tea Drops, Fly By Jing, Vita Coco, Pop & Bottle, Hella Cocktail Co., Loftiwater, Siii Water, Magic Mind, So Good So You, Vibi+, Oat Haus, Elephant Amaro, Reese’s, Wholly Veggie, Troop Beverage Co., Gigantic Candy, Hubs Peanuts, Miami Cocktail Co., Goop, Redemption Whiskey

Raise your hand if you bought a wellness/functional juice shot in the last 18 months. We’re guessing more than a few hands went up, and it’s not surprising. Demand for the products, often formulated with immunity-boosting ingredients such as turmeric, ginger and elderberry, surged during the pandemic. As a result, the category, which was once composed of a handful of brands sold at natural grocers, has attracted a growing number of upstart and established companies to the space. Mainstream retailers have also taken note and many have incorporated juice shots into their cooler sets. Despite booming demand and an increasingly competitive landscape, pioneering wellness shot brand Vive Organic has remained consistent in its focus, according to co-founder JR Simich. Adherence to the brand’s core values, which include a commitment to high quality ingredients and consumer-driven innovation, helped drive Vive to prominence in the natural channel and, later, to nationwide distribution at mainstream retailers including Safeway, Target, CVS and Walmart.  In an interview featured in this episode, Simich spoke about how Vive has kept its focus and why it has been so important to the brand’s development. He also discussed his role among the company’s three founders, why staying on message helped land a long-term partnership with Whole Foods, the impact of its creative and efficient trade show strategy and why aligning with founders of like-minded brands has benefited Vive’s ability to land new distribution and retail placement. Show notes: 0:39: Interview: J.R. Simich, Co-Founder, Vive Organic — Simich spoke with Taste Radio editor Ray Latif about how he and his co-founders assessed the opportunity for a wellness shot brand, how Vive enhanced its test-and-learn sales strategy and why passion played a key factor in the company’s initial placement at Whole Foods. He also explained how a trade show strategy built on the brand’s recovery benefits helped win over key figures in the industry, how the company’s product line has evolved and how Vive attempts to educate consumers about esoteric ingredients. Later, he explained how sharing notes with other natural brand founders provided important insights about mainstream retailers, his level of concern that strategic companies like Coca-Cola and Pepsico are divesting from refrigerated brands and his perspective on growing competition in the wellness shot category. Brands in this episode: Vive Organic, FloWater, Little West, Goodmylk, Later Days Coffee Co., Better Booch, K Tonic Kombucha

When patented innovation meets addressable opportunity, the outcome is often positive. It’s one of the reasons that Beckon co-founders Gwen Burlingame and Katy Flannery launched their brand of lactose-free ice cream, and why they continue to see a long runway for growth.  Initially entering stores in 2015 under the name “Minus the Moo,” Beckon products are made via a proprietary process using a base of six ingredients including fresh milk and cream, and contain no gums, stabilizers or artificial ingredients. Promoted as “unbelievably delicious and surprisingly lactose-free,” the ice cream is sold in a variety of flavors and formats, including pints, quarts and a recently launched line of snack cups. Beckon is positioned to reach the 25% of Americans -- and growing -- who are lactose-intolerant, a percentage that is three-times that of the gluten-intolerant population, according to the company.   Available nationally at Whole Foods and Sprouts, Beckon is now making in-roads at conventional grocery store chains and preparing for a significant distribution expansion in 2022. While its current road map looks bright, the company has had to navigate a variety of challenges to get to this point, including executing a complex rebrand and dealing with the sustained lack of investment in female-owned CPG brands.  In an interview featured in this episode, Burlingame and Flannery discussed those pain points, the brand’s origins and how they identified and sought to meet the needs of an underserved lactose-free community. They also explained why respect and humility were keys to a successful brand revamp and why the entrepreneurs are encouraging industry professionals to get mad when presented with a shocking statistic. Show notes: 0:39: Interview: Gwen Burlingame and Katy Flannery, Co-Founders, Beckon Ice Cream -- After a brief chat about similar sounding words and names (including those of actors Christian Bale and Kristen Bell), Flannery explained to Taste Radio editor Ray Latif why her former job will also be her toughest and Burlingame spoke about why they operate “beginning with the end in mind.” The founders also recounted their days selling Beckon at local farmers markets and what they learned from early customers of the brand, their methodical retail strategy and the evolution of their pitch to buyers and how Burlingame convinced Flannery that Beckon needed a major rebrand. Later, they expressed their frustration about the decades-long problem of female-owned businesses being undercapitalized and why vendor and retail programs that support female-led companies are sometimes less accessible than they seem. Brands in this episode: Beckon Ice Cream, Ben & Jerry’s

As we gear up for BevNET Live and NOSH Live, Taste Radio hosts Ray Latif, John Craven, Jacqui Brugliera and Mike Schneider discussed one of the biggest deals in beverage history and what it might mean for future entrepreneurial drink brands, how a David rose up against a Goliath and notable products to cross our desks over the past week, including those of a particular fast “flying”brand.  This episode also features an interview with Kyle Peters, who recently made the gut-wrenching decision to shut down his high protein ice cream brand, Carter and Oak. Peters explained how he came to a crossroads, one in which he saw no option other than to shut down the business, and offered advice on how entrepreneurs can gird themselves for the ever-present challenges of operating a food or beverage company. Show notes: 0:55: Billions Do A ‘Body’ Good. Dew The Wrong Thing. Dumplings And Waffles Make Us Happy. -- The hosts chatted about the industry’s excitement for BevNET Live, NOSH Live and Brewbound Live, as well as the news of Coke’s $5.6 billion acquisition of sport drink brand BodyArmor and Rise Brewing Co.’s big win in its trademark battle with PepsiCo. They also spoke about a top retail executive joining the agenda for NOSH Live and sampling opportunities for brands attending the event, Fly By Jing’s move into the frozen aisle and new canned coffee, RTD cocktails and indulgent desserts. 31:01: Kyle Peters, Founder, Carter & Oak --  Peters joined Taste Radio editor Ray Latif for a conversation about why he closed the doors on Carter & Oak, which had been positioned as a better-for-you, high-protein ice cream brand made with no added sugar. Peters spoke about the company’s pandemic-induced pivot, and why, despite strides in the retail and distribution of its products over the past year, he determined Carter & Oak could not survive. He also urged entrepreneurs to focus on improving their margins, why aggressive patience is a virtue and why he’s comfortable with saying “failure.”  Brands in this episode: BodyArmor, Rise Brewing Co., Mtn Dew, Harmless Harvest, Honey Mama’s, YumEarth, Nature’s Bakery, TRUFF, Fly By Jing, Omsom, Ramona, Yes You Can, Russian Standard, Vital Sign, Novo Brazil, La Di Da, Biotic, Eastern Standard Provisions, Juneshine, Carter & Oak

During our conversation with Erewhon chief growth officer Kabir Jain, he mentioned that some of the retailer’s customers, inspired by its vast and unique selection of natural and organic products, will spend as long as 45 minutes exploring a single aisle. Stimulating product discovery is a point of pride for the upscale grocer, whose focus on offering the most innovative, better-for-you and unique brands has made it one of the most popular destinations for natural-centric brands and consumers alike.  Through its seven stores across Los Angeles county, Erewhon attracts legions of health-centric customers who are drawn to the thousands of trendy, local and sustainable products that line its shelves. The retailer’s in-store cafes, stocked with fresh and nutritious prepared foods, are also a major draw for Erewhon’s customers, who represent a cross-section of L.A.’s celebrity scene, wellness culture and bohemian community. In this episode, Jain pulled back the curtain on Erewhon’s business strategy, including its emphasis on being first when it comes to carrying new and unique concepts, how the retailer defines innovation and why he describes brand selection as both “an art and science.” He also discussed the throughline for fast-growing food and beverage categories, the prototypical Erewhon customer and its unique membership program and how the chain is supporting brands with highly actionable sales data. Show notes: 0:41: Interview: Kabir Jain, Chief Growth Officer, Erewhon -- Jain discussed a couple of his favorite brands with Taste Radio editor Ray Latif before sharing his work experience and the key priorities in his role as Erewhon’s chief growth officer. He also explains why the retailer aims to be “first” in everything it does, how Erewhon’s emphasis on discovery fuels its product selection and menu planning for its cafes and how the company evaluates ingredient, diet and packaging trends. Later, Jain spoke about the critical importance of keeping Erewhon’s customers base engaged and motivated to visit its stores, the reasons that the company will say “yes” to some brands and “no” to others, the retailer’s innovative “Dashboard” brand management platform and how e-commerce and new store planning fit into Erewhon’s future.     Brands in this episode: Deux, Tia Lupita, Ferm Fatale

Between filming an upcoming HBO mini-series and overseeing the launch of his new CPG brand, Patrick Schwarzenegger has a lot on his mind. Fortunately for him, the brand’s products are designed to support and enhance brain function. A film actor and active investor in several high-profile brands including Super Coffee, NUGGS and Blaze Pizza, Schwarzenegger recently added the title of entrepreneur to his resume as the co-founder and CEO of MOSH, which promotes itself as “The Brain Brand.”  Co-developed with his mother Maria Shriver, who is the founder of non-profit advocacy group Women’s Alzheimer’s Movement, MOSH was envisioned as a platform brand of food and beverages designed to support long-term brain health. The company launched in September with a line of protein bars sold direct-to-consumer and formulated with ingredients that are said to have brain-boosting function, including lion’s mane, ashwagandha and omega-3s. In a remarkable debut, MOSH sold out of its entire inventory -- which was expected to last until January -- in less than one week. The experience left Schwarzenegger astonished, exasperated and empathetic to many of the early-stage entrepreneurs he has advised over the years as a co-host of BevNET & NOSH’s Elevator Talk series. As part of an interview featured in this episode, Schwarzenegger opened up about his experience as a first-time entrepreneur, how he’s managing an extremely busy work schedule and why MOSH broke every traditional rule for developing and launching a CPG brand. He also discussed his investment philosophy, the value of company management when making funding decisions and the content tool that he described as a gamechanger for sourcing partners, suppliers and industry trends. Show notes: 0:41: Interview: Patrick Schwarzenegger, Co-Founder & CEO, MOSH -- Taste Radio editor Ray Latif sat down with Schwarzenegger for an expansive interview in which he discussed the various hats he wears as an actor, investor and entrepreneur, as well as the origins of and meaning behind MOSH and the sense of loneliness he felt when faced with a challenging supply chain issue. He also explained why growing up in a household focused on healthy eating led to his interest in consumer food and beverage brands; how he and his mother determined the positioning, packaging and promotion of MOSH; and how his experience as investor and owner in Blaze Pizza shaped future investment decisions in better-for-you brands. Later, he spoke about how company management, innovation and velocity factor into his investment philosophy; the social marketing and long-term retail strategies for MOSH; and how Linkedin has supported the development and launch of the brand.   Brands in this episode: MOSH, Super Coffee, Liquid IV, BodyArmor, Nuggs, HumanCo

In this episode, Taste Radio’s hosts discussed the significance of great taste for functional products, a highly effective way for entrepreneurs to get their brands in the hands of industry gatekeepers and debated on whether the rise of RTD cocktails will impact the premium mixer segment. We also feature short interviews focused on trends and innovation with Bonnie Shah, the VP of marketing and innovation for Molson Coors-backed incubator and accelerator L.A. Libations, and Sunanda Patel, the founder and CEO of TumiBee, an upstart brand of Ayurvedic beverage mixes.  Show notes: 0:53: We’re So Psyched About This Banter -- The episode opened with Ray sharing his thoughts about our return to live events and how a recent tweet sparked a conversation about functional products and, along with it, WD-40, riffed on the appropriate texture for dried fruit and encouraged listeners to share their brands with us at BevNET and NOSH Live. The hosts also congratulated Vita Coco co-founder/CEO Mike Kirban on the company’s recent IPO, got revved up about newly launched gin, relaxed about a kava-infused water and rational regarding a new non-alcoholic beer brand. 24:06: Bonnie Shah, VP Marketing and Innovation, L.A. Libations -- Shah sat down with Taste Radio editor Ray Latif at Natural Products Expo East 2021 where she spoke about her role with L.A. Libations (LAL), a beverage creator, incubator and accelerator that is minority owned by the Molson Coors Beverage Co. She also discussed LAL’s recently launched So-Cal Incubation Program, nicknamed SIP, the company’s retail partnerships and efforts to drive awareness and sales for emerging brands, her perspective on beverage innovation, functional ingredient trends and how direct-to-consumer sales fit into the firm’s business model. 39:20: Interview: Sunanda Patel, Founder & CEO, TumiBee -- Patel joined Latif for a conversation, also recorded at Expo East, about the creation of TumiBee, an upstart brand of turmeric-based beverage mixes and her experience launching the brand amid the Covid pandemic. She also spoke about Tumibee’s formidable DTC business, the company’s social marketing and consumer education strategies and how she evaluated and adjusted her pricing strategy. Brands in this episode: 5-hour Energy, TCHO, Alta, Chooza, Teaonic, Vita Coco, Abbot’s Butcher, BetterBrand, AVEC, Q Drinks, Engine Gin, Stillhouse, Psychedelic Water, Leilo, Rationale Brewing, Chika Chika Boom Boom, Agua Bonita, ZOA Energy, ZENWTR, Red Bull, Monster Energy, Arriba, Brightfox, Athletic Brewing Co., Mingle Mocktails, Shaka Tea, NUUN, Halo Sport, Orro, TumiBee

Omsom is one of the most publicized and respected food startups in recent memory, and for good reason.  Launched in May 2020 by sisters and first-generation Vietnamese-Americans Vanessa and Kim Pham, Omsom markets chef-crafted starter kits that the company describes as “pantry shortcuts for specific Asian dishes” that include sauces, aromatics and seasonings all in a single package. A consumer combines the starter with protein and/or vegetables to create a finished dish. Since its debut, Omsom has captured the attention of consumer and trade media with its dazzling labels (the brand picked up a Best Package Design award from NOSH last year) and innovative approach to at-home meal prep. The company’s most notable aspect, however, is the story of its founders and their vision to break long-standing barriers in how ethnic food is perceived and sold. In an interview featured in this episode, Vanessa Pham joined us for an expansive conversation about Omsom’s mission and business philosophy, why she and Kim set out to build a brand for all consumers and the reason they don’t use the word “authentic” when describing Omsom or its products. Vanessa also spoke about the company’s retail and merchandising strategy, how the team is attempting to align buyers with their vision for the future of grocery, their PR strategy and why it has been effective in attracting national media attention and why she is bullish about greater financial investment in BIPOC-owned brands.  This episode also includes a short interview with Caroline Cotto, the co-founder and COO of Renewal Mill, a brand of baking ingredients, mixes and sweet snacks made from upcycled byproducts of food production. Cotto joined us for a conversation about the Renewal Mill’s origins and vision, multi-pronged approach to product development, its alignment with brands of a similar focus and how the company is positioning itself to be the go-to supplier for upcycled food ingredients. Show notes: 0:52: Interview: Vanessa Pham, Co-Founder & CEO, Omsom -- Following a brief chat about her recent croissant-laden respite, Pham spoke with Taste Radio editor Ray Latif about the inspiration for and meaning behind Omsom, her parents’ influence on the brand’s creation and the role her experience working at Bain & Co. played in the company’s emergence. Pham also explained why she and her sister/co-founder Kim chose starter kits as the brand’s inaugural product line and why observers may be mistaken into thinking the company has a niche focus, the extensive research that went into Omsom’s development and why the company uses the term “cultural integrity” instead of “authentic.” Later, she discussed the target consumer for Omsom, the ideal retail placement for its products, the company’s approach to bridging the gap between online and brick-and-mortar retail, how the PR strategy and resulting media coverage inherently tie into Omsom’s vision and her recommendations on how financial organizations can increase funding for women and minority-led businesses. 47:24: Interview: Caroline Cotto, Co-Founder & COO, Renewal Mill -- In an interview recorded at Natural Products Expo East 2021, Latif sat down with Cotto to talk about Renewal Mill’s product portfolio, retail footprint and how the company’s marketing and communication strategy has evolved since its launch. She also discussed the brand’s innovation pipeline, which leans on “familiar vehicles to introduce novel ingredients,” as well as its approach to co-branding partnerships and the company’s pricing strategy. Later, Cotto explained Renewal Mill’s thoughtful growth strategy and why she expects its ingredient business to be the primary focus in the future and her background prior to founding the company.  Brands in this episode: Omsom, Renewal Mill, Siete, Recess, Tia Lupita, Pulp Pantry, Fancypants Baking Co., Simple Mills

It’s common for someone to see a jar of NuttZo for the first time and wonder, "Why is it upside down?" The majority of the brand’s nut- and seed-based butters are packaged such that the twist cap is at the base of the jar, allowing for the ingredients’ natural oils to rise to the top and make it easier for consumers to stir and blend before use. The unique design is essential for attracting awareness and gaining trial, but as NuttZo founder and CEO Danielle LiVolsi explained in an interview featured in this episode, winning customer loyalty and a policy of no regrets have been the keys to her brand’s success. Founded in 2008, NuttZo, which markets all-natural snack bars in addition to its butters, has become a nationally recognized brand available in over 10,000 grocery stores including Walmart and Costco. A former radio sales executive, Danielle bootstrapped the company’s launch and development and has emphasized steady growth and a focus on consumer demand for high quality ingredients and customer service. A mother to two adopted sons who are the inspiration for the brand, Danielle also leads NuttZo's sister nonprofit, Project Left Behind, for which a portion of all sales support orphaned and underserved children around the world.  As part of our conversation, LiVolsi recounted the creation of NuttZo and the creative ways that she won the brand’s first retail buyers, why she adheres to the Nordstrom model of customer service, the reason she has turned down offers to invest in the company and why she fears regret more than she does failure.  Also featured in this episode is an interview with Kun Yang, the co-founder and CEO of Pricklee. Co-founded by a team of pharmacists and launched in 2017, Pricklee markets beverages made from prickly pear juice and is described as “cactus water.” Yang recalled Pricklee’s backstory, how his team is leveraging consumer awareness about coconut water to build the brand, the impact of localized social marketing and what he described as the keys to learning the ropes of the beverage business and adapting quickly. Show notes: 0:45: Interview: Danielle LiVolsi, Founder & CEO, NuttZo -- LiVolsi and Taste Radio editor Ray Latif kicked off their conversation with a discussion about a helpful Facebook Group called #OMGCPG, how global supply chain issues affected the launch of a new product, why getting massages are great for ideation and how she de-stresses and avoids burnout. She also recalled early challenges in product development, how she landed meetings with a Whole Foods buyer and the founder of natural grocery chain Jimbo’s, why she’s adamant about not accepting outside investment unless it’s a ‘perfect fit’ and why she tapped her mother to manage phone-based customer service for the company. Later, she explained why she is still regularly involved in sales meetings and why she believes that despite missteps in building Nuttzo, she wouldn’t do anything differently. 44:48: Interview: Kun Yang, Co-Founder and CEO, Pricklee -- Latif sat down with Yang for a conversation with Yang recorded at Natural Products Expo East 2021, where the entrepreneur discussed the inspiration for Pricklee and its diverse team of founders and how the company is using coconut water as a point of reference for new consumers while simultaneously calling for “NOMOCOCO.” He also spoke about how Pricklee is utilizing TikTok and Instagram to target consumers in specific regions of the U.S., the brand’s uses of SMS-based marketing and why building a community of advisors has been critical to the company’s growth. The interview also includes a brief cameo from none other than The Beverage Whisperer himself, Ken Sadowsky. Brands in this episode: NuttZo, Jif, Pricklee

This episode highlights notable news and new products from the perspective of Taste Radio hosts Ray Latif, Jacqui Brugliera and Mike Schneider, including an unusual cola collaboration, a groundbreaking law impacting CBD brands, flavor-driven innovation in overnight oatmeal, RTD cocktails and hummus. The show also includes updates on BevNET and NOSH’s upcoming pitch competitions, a recap on beverage-related innovation, news and trends observed at the recently held 2021 NACS trade show and interviews with two entrepreneurs representing emerging brands: Cori Sue Morris, the founder and CEO of super-premium nut butter brand Retreat Foods and Susan Palmer, the founder and CEO of Little Red Kitchen Bake Shop, a maker of small-batch baked goods. Show notes: 1:05: Love It Or Hate It… We’re Talking About It. -- The hosts opined about Pepsi’s new limited-edition Cracker Jack flavor, why we’re convinced that we have a brand competition that would suit almost any early-stage food or beverage company, Mike’s excitement at the passage of Assembly Bill 45 and products that tickled the hosts’ fancy over the past week, including a remarkable non-alcoholic canned cocktail and an upstart brand of freeze dried fruits and vegetables that is so(w) good. 21:14: A Re-Energized NACS Show -- Taste Radio editor Ray Latif sat down with BevNET Managing Editor Martin Caballero to discuss his major takeaways from this year’s NACS trade show, including  innovation in the energy drink category and how emerging brands are targeting the space, new products from the Coca-Cola Co. and PepsiCo that are targeting the convenience store channel and Vita Coco’s new canned offering. 33:13: Interview: Cori Sue Morris, Founder/CEO, Retreat Foods -- Latif spoke with Morris at Natural Products Expo East 2021 for a conversation about the backstory and positioning of Retreat Foods, which markets adaptogenic-infused nut butters, why she’s targeting Goop enthusiasts and how she mapped out social and pricing strategies for the brand. 43:05: Interview:  Susan Palmer, Founder & CEO, Little Red Kitchen Bake Shop -- Also recorded at the Expo East 2020 show, Latif spoke with Palmer, whose Brooklyn-based company makes small batch, artisan cookies and sweet treats that are baked with mostly organic, fair trade and non-GMO ingredients. The conversation chronicled Palmer’s experience as an entrepreneur, her commitment to high quality ingredients, the challenges of wholesaling fresh products, the company’s recent alignment with rapid delivery service Gorillas and how she’s positioning the brand for distribution in major retail chains. Brands in this episode: Ghia, Ithaca Hummus, Diesel Water, Sow Good, MUSH, Pepsi, Cedar’s, Later Days Coffee, A Dash, Alani Nu, Soul Fixx Elixirs, MOSH, Super Coffee, Ethan’s, Riot Energy, Shaka Tea, Zoa, C4, Rockstar Energy, Bang Energy, Monster Energy, Naked Juice, Smartwater, AHA, Minute Maid, Zico, Odwalla, Suja, Barrilitos, Vita Coco, Retreat Foods, Little Red Kitchen Bake Shop

Like many food and beverage entrepreneurs, Buddha Brands co-founders Chris Magnone and Mark Cigos introduced themselves to the industry as exhibitors at Natural Products Expo West. At the time, the Canadian business partners were marketing coconut water, a product they saw as an anchor for a platform of premium and clean label food and drinks aimed at addressing modern consumers’ demand for plant-based and nutritious products.  In the years since, Buddha Brands has seen its share of hits and misses and while coconut water is no longer the company’s primary focus, the founders’ vision persists via a line of keto-friendly snack bars launched in 2020. Made with MCT oil, sunflower seeds and pea protein, the bars contain no sugar alcohols, palm oils, dairy or soy and are now available at over 1,500 natural independent retailers and grocery stores in the U.S. including nationwide at Sprouts. Buddha Brands also completed its first round of outside capital in July, adding $3 million to support retail expansion of the keto bars along with new product development. In an interview featured in this episode, Magnone and Cigos spoke about the formation of Buddha Brands, key learnings from the brand’s U.S. debut and how they responded to adversity and innovation that fell flat. They also explained how they have navigated a challenging time for the bar category and why the timing was right to bring in new investment. This episode also includes an interview with Jen Ballen and Joe Magliano, the co-founders of Otherworld Foods, a new company that is pursuing a positive impact on the food system by aligning locally sourced and upcycled ingredients with nostalgia-inspired products. Launched earlier this year, Otherworld markets vegan and superfood-infused pancake and waffle mixes that are currently sold direct-to-consumer. Our conversation offered a glimpse into the company’s formation, go-to-market strategy and ambitious mission.   Show notes:   0:52: Interview: Chris Magnone and Mark Cigos, Co-Founders, Buddha Brands -- Taste Radio editor Ray Latif spoke with Magnone and Cigos about the community of Canadian food and beverage entrepreneurs, how the founding team came together to form Buddha Brands and why persistence was the key to landing new retail placement. They also explained why it was a mistake to expand distribution too quickly, why the launch of an innovative coconut jerky failed to attract consumers and what they learned from the experience. Later, Magnone and Cigos discussed how the keto bars fit into their original vision for the company, how they were able to persevere amid the pandemic and why they sought non-dilutive capital for Buddha Brands’ recent funding round. 45:23: Interview: Jen Ballen and Joseph Magliano, Co-Founders, Otherworld Foods -- Ballen and Magliano sat down with Latif at Expo East 2021 and spoke about the origins of the company and how they recruited a team of world-renowned innovators and chefs to help formulate the mixes. They also discussed why they chose to launch the brand prior to having a product to sell and what they view as the biggest learning curve for early-stage entrepreneurs. Brands in this episode: Buddha Brands, Manitoba Harvest, Mid-Day Squares, Love Good Fats, Guru Energy, Rhythm Foods, Brad’s Plant Based, The Chia Co.,  KeVita, Otherworld Foods

Four inspired founders. Four disruptive brands. Four stories about innovation, preparation and persistence. In this episode, recorded at Natural Products Expo East 2021, Taste Radio editor Ray Latif sat down with four early-stage and emerging brand owners, including Emily Griffith, the founder and CEO of Lil Bucks, a brand of sprouted buckwheat snacks; Tyler Phillips, the founder and CEO of chickpea-based muffin company Hummii; Dyanna Salcedo, the co-founder and CEO of kids oatmeal brand Oats In Coats; and Bev Martin, the co-founder of Simply Ghee, a maker of grass-fed ghee products. The entrepreneurs reflected on their respective paths within the food industry, from brand ideation and early struggles to social strategies and retail planning. The conversations highlight the perspective of founders who are attempting to reframe legacy categories via next-generation brands and products. 1:36: Interview: Emily Griffith, Founder & CEO, Lil Bucks -- Griffith spoke about her efforts to expand the availability of Lil Bucks from natural to mainstream retail channels, the impact of the brand’s inclusion within Target’s accelerator program and how she’s refined the company’s consumer marketing strategy. She also discussed innovation planning, investor reception to the brand, crowdfunding efforts and staffing needs. Later, she shared a warning to other early-stage entrepreneurs about having to buy back stock from retailers, the importance of building a community, attracting and compensating advisors and how Lil Bucks is focused on creating localized social content via Tik Tok. 19:57: Interview: Tyler Phillips, Founder & CEO, Hummii -- Phillips shared the inspiration for Hummii, and the brand’s origins in Puerto Rico, how the name was derived from a combination of hummus, healthy and yummy and the challenges in working with chickpeas. He also discussed the brand’s quirky logo and label design, how he assesses staffing needs and why passion and flexibility are key to working with early stage companies. Later, he spoke about aligning with accelerator programs, creating a community around the brand and Hummii’s ongoing Kickstarter campaign. 30:29: Interview: Dyanna Salcedo, Co-Founder & CEO, Oats In Coats -- Salcedo spoke about her background in investment banking and cutting her teeth in CPG, the genesis of Oats In Coats and how the company is attempting to differentiate itself from legacy oatmeal brands by injecting fun and creativity into its branding and marketing. She also explained how the brand is approaching storytelling through graphics and games, its role as a facilitator between parents and kids, why she views Oats In Coats as “kid-friendly but not childish,” the differences between being CPG executive versus a founder and why the company’s go-to-market strategy includes alternative retail channels. 41:11: Interview: Bev Martin, Co-Founder, Simply Ghee -- After a quick explanation of how ghee is made, Martin spoke about what he views as the mainstream opportunities for the product, the origins of the Simply Ghee name and its tagline of “better butter,” and a recent brand revamps. She also discussed the company’s roots in Lancaster, Penn. and the area as a key source of A2 milk, standing out from competing and commodity brands by highlighting independence and quality and sourcing and her experience transitioning into the food industry. Later, she discussed challenges from growing too fast, how the company is attempting to align with consumer lifestyles via grassroots marketing and how she gauges the potential for new products. Brands in this episode: Lil Bucks, Manitoba Harvest, Hummii, Entenmann’s, Oats In Coats, Minna, Enjoy Life Foods, Five Acre Farms, Mid-Day Squares, Simply Ghee

It was an unconventional convention, yet Natural Products Expo East 2021 was nevertheless a memorable event. Following a one-year hiatus, the annual trade show settled into its new home in Philadelphia where Taste Radio hosts Ray Latif, John Craven and Mike Schneider met with dozens of food and beverage brand exhibitors along with many early-stage founders and first-time attendees who walked the floor.  In this episode, Latif, Craven and Schneider discussed the general mood and reception for Expo East 2021 and what it means  for the future of in-person industry events. They also highlighted several new and recently launched products featured at the show and later debated the merits of traditional ingredients when crafting a host-favorite cocktail. Show notes: 0:34: Ripping The Band-Aid Off, Startup Parties And A Call For Campari -- The hosts chatted about the positive energy of attendees at Expo East, what it was like interacting mask-to-mask, sampling at the event and what made it a manageable show. They also spoke about investor and retail presence at Expo East, a unique pizza record player, attending industry parties and looking forward to more in-person events and competitions coming in December at BevNET Live, NOSH Live and Brewbound Live. Later, Ray recalled an unfortunate (first-world problem) moment experienced at Expo East that led to a conversation about negronis and what should and shouldn’t be included in the cocktail. Brands in this episode: Caulipower, TBH, Aura Bora, Shaka Tea, Not Just Co., Humm Kombucha, Papa’s Pops, Honey Smacks, Deux, Miss Jones Baking Co., Dream Pops, RIND, St. James Tea, AriZona Beverages, Other World Foods, Oats in Coats, Hummii, Campari, Forthave Spirits, Aperol, Boissiere Vermouth, Bottega Bacur

If you’re trying to catch flies, try honey. But if you’re attempting to land distribution at every Whole Foods store in North America, vinegar might be your best bet. At least that was the case with Acid League, a platform brand of experimental condiments and beverages that is aiming to redefine center-store categories for modern consumers. Launched by a team of food scientists in fall 2020, Acid League markets a variety of premium fermented products. The brand portfolio includes raw and unfiltered vinegars and vinaigrettes made with esoteric flavors such as Toasted Thai and Smoked Malt, apple cider vinegar tonics promoted “to taste as good as it makes you feel” and a line of non-alcoholic wines called Proxies that are made from juices, tea, spices and bitters. Leading with the tagline of “gut-friendly gastronomy,” the Toronto-based company had a remarkable start even before getting out of the gate: despite having no commercialized product, Acid League won a commitment from Whole Foods to carry its entire vinegar line in all of the retailer's locations in the U.S. and Canada. The company, which operates its own production facilities, has since expanded its presence in Whole Foods and several other retail chains, and also operates a robust direct-to-consumer business anchored in subscription-based ordering, limited-edition products and curated kits. Although the company has only been on the market for a handful of months, Acid League has already generated millions of dollars in revenue and closed on a $4.75 million capital round in April.   In an interview featured in this episode, Acid League co-founder and chief sales officer Cole Pearsall spoke about the genesis of the brand, how his background in food science and the diverse experience of his three co-founders spurred the company’s development and how their collective vision is expressed in both the branding and innovation strategy. He also explained why trust was the key factor in winning over Whole Foods, the use of product as a form of marketing and how the company aligns its retail and ecommerce strategies. Show notes: 0:42: Interview: Cole Pearsall, Co-Founder/CSO, Acid League -- In a conversation recorded at Natural Products Expo East 2021, Pearsall spoke with Taste Radio editor Ray Latif about his home city of Toronto, the formulation and branding decisions behind Acid League’s unique non-alcoholic wines and why he believes the transition from food science to CPG sales wasn’t as difficult as one might think. Pearsall also  explained why the company debuted with vinegars, communicating product attributes to consumers who may be less familiar with their ingredients and why Whole Foods was swayed by the team’s experience. Later, he discussed the role of DTC in building awareness for the brand at retail, why “kitting” is key to Acid League’s ecommerce strategy and the company’s new pantry loading program. Brands in this episode: Acid League

Greg Brewer, the co-founder of critically-acclaimed Brewer-Clifton Winery, is one of the most admired and lauded winemakers in the U.S. Plaudits, however, haven’t changed his casual and relaxed demeanor, one that is born of worldview and winemaking style based on simplicity and surrender. Named the 2020 Winemaker of the Year by Wine Enthusiast magazine, Brewer co-founded Brewer-Clifton in 1995 and for the past 26 years has been crafting world-renowned Pinot Noir and Chardonnay produced from grapes grown in Santa Barbara county. Self-described as “an honest voice of our vineyard,” Brewer-Clifton is known for a philosophy of minimal intervention as it seeks to achieve the purest expression of the fruit. While industry heavyweight Jackson Family Wines acquired Brewer-Clifton in 2017, Brewer has continued at the helm and noted that his commitment to the winery and its traditions is stronger than ever, a statement demonstrated by its sustained acclaim and demand for its wines.  In the following interview, Brewer spoke about why a focus on ritual and discipline has guided his three decades in the wine business, a critical lesson about branding that he learned from celebrated designer Diane von Furstenberg, how vulnerability factors into his leadership style and how he’s maintained a positive relationship with the trade and press. Show notes: 0:42: Interview: Greg Brewer, Co-Founder, Brewer-Clifton -- Brewer spoke with Taste Radio editor Ray Latif about the impact of industry awards, cutting his teeth in the wine industry, what inspired him to launch a brand and how he was able to start the business with only $12,000. He also explained why Japanese food culture has a massive influence on his winemaking style, his connection to and the importance of the Sta. Rita Hilla growing region in Brewer-Clifton’s development, what it means to “always be true to your brand” and how noted wine critic Robert Parker helped set the table for the winery’s development into one of the world’s best. Brands in this episode: Brewer-Clifton

On the cusp of Natural Products Expo East 2021, Taste Radio’s hosts discussed ways that exhibitors can highlight their presence at the show as well as an updated look for BevNET.com, which features a new audio option for articles. They also chatted about several new and upstart products, including a canned cascara, mushroom jerky and cheese balls, along with a couple celebrity-backed tequila brands. Show notes: 0:34: Dentist Prattle, Dry Humor And Unwet Jerky -- A quick episode begins with Ray’s pet peeve about dentists and John’s recent visit to Hilton Head Island. Jacqui then spoke about BevNET and NOSH’s booth guide for Expo East 2021 and John spoke about the steady flow of new canned cocktails and tequila brands co-owned by Adam Levine and Kendall Jenner. Later, Mike munched on some big candy bars and Ray riffed on lemon-flavored stroopwafels and took a first taste of a plant-based jerky. Brands in this episode: Alldae Cascara, The Good Crisp, Rip Van, Munchrooms Mushroom Jerky, Sail Away Coffee, Calirosa Tequila, 818 Tequila, Gigantic Bar, Chobani, Beyond Meat, CHKN

We see it all the time: an ambitious startup comes to market promoting itself as a better-for-you version of a recognized legacy brand. While these challengers often boast clean and functional ingredients, their well-established competitors -- regardless of their individual nutrition labels -- have the significant advantages of familiarity and a loyal consumer base. But what if the new brand’s key elements could match those of the known player? What if it delivered a very similar look, taste and feel, and could also identify itself as a healthier alternative? That was Matthew Parry’s vision for The Good Crisp, a brand of clean-label, gluten-free chips stacked in canisters and often described as “the healthy Pringles.” Launched in Australia, The Good Crisp debuted in the U.S. in 2017 at Whole Foods locations in Northern California. Riding a wave of consumer demand for better-for-you snacks, the brand has since expanded its retail footprint to over 11,000 stores nationwide. In July, The Good Crisp introduced its first brand extension, a two-SKU line of cheese balls that are made with an immunity boosting ingredient called Wellmune. In an interview featured in this episode, Parry discussed the history of the brand, how he has carefully navigated comparisons to Pringles and how the company’s channel and merchandising strategies have evolved in an effort to reach more mainstream consumers. Parry also spoke about the planning and launch of the new cheese balls line and how he’s balancing rapid growth with a conservative approach to hiring. Show notes: 0:42: Interview: Matthew Parry, Founder & CEO, The Good Crisp -- Taste Radio editor Ray Latif spoke with Parry about his transition from Australia to the U.S., the timing of The Good Crisp’s stateside launch and how the brand addressed the initial consumer stigma of being seen as a Pringles knockoff. Parry later discussed the benefits and challenges of a multi-channel retail strategy, how communication about the snacks’ ingredients has evolved and how a rebrand in 2019 articulated the brand identity in a way that spoke to more consumers. Later, he explained how a family member’s illness was directly tied to the addition of a functional component in the new cheese ball and why relying on outsourced talent has benefited the company’s growth in several ways. Brands in this episode: The Good Crisp, Pringles

While legions of perky yoga instructors, keto diet diehards and foodie fanatics claim the title of “Instagram influencer,” few reach the level of attention and engagement of the account @boywithnojob. Created by marketing executive Ben Soffer, @boywithnojob’s daily flow of witty memes and side-splitting videos reaches an audience of 1.6 million followers.  The popular feed also incorporates Soffer’s passion for cocktail spritzes, and the two combined provide the foundation for Spritz Society, his new brand of sparkling, wine-based canned cocktails.  Launched in August, Spritz Society comes in four flavor varieties each containing 6% ABV and 120 calories per 8.4 oz. can and is sold direct-to-consumer via its website. Amid an increasingly crowded and competitive market for RTD cocktails, Soffer states that one of Spritz Society’s main advantages is that it was born out of an organic connection between him and his audience, “a brand by the people, for the people,” as he puts it.  In an interview featured in this episode, Soffer expounds on the development of Spritz Society, how his expertise in influencer marketing helped establish the brand’s vision and business strategy, why authenticity is a common theme in everything he does and how he got up to speed as a first-time beverage entrepreneur. Show notes: 0:42: Interview: Ben Soffer, Founder & CEO, Spritz Society --  After chatting about an amusing video about mouthwash that Soffer recently posted on his Instagram feed, Taste Radio editor Ray Latif spoke with the Spritz Society founder  about how he landed the handle @spritz for his upstart cocktail brand and how he defines the term “influencer marketing.” Soffer also discussed the reasons behind his success as an influencer, the content that garners the most attention and engagement and how the concept of Spritz Society plays to his strengths. Later, he talked about how he was able to assemble top industry talent to launch and develop the brand, why he believes that the combined reach of his and his wife’s (@girlwithnojob) social media presence gives Spritz Society a leg up on more established cocktail brands and how he plans to vet and enlist other Instagram influencers to support the company’s promotional efforts. Brands in this episode: Spritz Society

Taste Radio hosts Ray Latif, Jacqui Brugliera and Mike Schneider discussed recent headlines on BevNET and NOSH, including how prebiotic soda brand Poppi leveraged its presence on TikTok in support of a recent $13.5 million round of capital, why MTN DEW’s limited-edition Flamin’ Hot variety works (whether we like it or not) and the potential pitfalls of brand positioned as a better-for-you Hot Pocket. They also riffed on a number of new products, including those marketed by an indoor greenhouse giant, a legacy flour company, a vegan frozen food brand and the maker of beer-centric beef jerky. Show notes: 0:34: Ronaldo Comes Home. Jacqui Is Def Into This 80’s Band. Plus, Bings and Jing. -- The episode opened with a chat about t-shirts and an iconic rock outfit, Ray glowing on the heels of a massive shift in global soccer and what makes Poppi’s Tik Tok content so compelling. The hosts also spoke about the thoughtful planning and execution of MTN DEW’s limited-edition spicy flavor, a recent article on NOSH about chef Ming Tsai’s plant-based frozen sammies (aka bings), chatted (again) about the remarkable Fly By Jing and discussed some of their favorite products sampled over the past couple weeks. Brands in this episode: Poppi, Holy Kombucha, MTN DEW, Cheetos, Van Leeuwen, Kraft Foods, Boston Beer Co., Natural Light, Nutpods, Essentia, MingsBings, Hot Pockets, Gotham Greens, King Arthur, Fly By Jing, Clo-Clo, Good Planet, Earth & Star, BrewPub Jerky, HopTea

What do canned cocktails, psilocybin-infused gummies and sex tech have in common? They are all concepts that Vice Ventures has invested in. A seed-stage venture capital fund, Vice Ventures describes itself as “conquering stigmas and striving towards superior returns by investing in good companies operating in ‘bad’ industries.” Launched in 2019 by former equities trader Catharine Dockery, Vice has drawn on its $25 million fund to make investments in 10 companies, including functional beverage brand Recess; Indose, a maker of precision-focused cannabis vaporizers; RTD espresso martini brand Deloce; and Lucy, which markets a line of “cleaner nicotine” gum. In this episode, Dockery joined us for an expansive interview that delved into her interest in “vice” categories, her process for evaluating innovation and novelty and how the fund utilizes non-traditional data to make informed decisions. She also explained why she believes a shakeup in the distribution of alcoholic beverages is on its way, why she spends most of her day engaging in new business pitches and what it takes for a founder to get a second meeting. Show notes: 0:42: Interview: Catharine Dockery, Founder, Vice Ventures -- Dockery spoke with Taste Radio editor Ray Latif about Vice Ventures’ atypical company retreat, how her father (along with Columbia professor Carl Hart) influenced her perspective on recreational drugs, how university studies in neuroscience and finance paved the way for her career, and the impact of previous career experience -- including a stint at Walmart and raising money for canned wine brand Bev -- had on launching her firm. She also discussed the unusual way that she raised capital for Vice Ventures, why family office “grandpas” buck at the idea of investing in vice categories, why the company’s data scientist researched meth use when evaluating an investment opportunity and the common threads in funding decisions. Later, Dockery explained what piques her interest in a first meeting and how she works with founders and operators to achieve their collective goals. Brands in this episode: Bev, Deloce, Recess, Mojo, Wandering Barman, DRNXMYTH

Amid a sweltering summer, Calypso is having its moment in the sun. Self-described as the “originator of the flavored lemonade category,” Calypso is in its 36th year in business and sells 20 varieties of its Lemonade, Limeade and Teamonade lines nationwide. Known for its tall 16 oz. glass bottles, Calypso markets its products as made with “real fruit, real sugar and real fruit bits” and “unique ‘Taste of the Islands’ flavor combinations.”  Over the past three years, Calypso has generated explosive revenue growth. The company reported a more than 50% sales increase during the first half of 2021, a leap that followed a 62% jump in 2020 and 33% growth in 2019. As a result, Calypso has become the second best-selling brand in the lemonade category. In this episode, we examined the brand’s remarkable run in an interview with David Klavsons, the CEO of King Juice, the maker of Calypso, who joined the company in 2017. As part of our conversation, he spoke about how he has positioned Calypso for rapid and consistent growth by leveraging its well-recognized brand, key distribution partnerships and consumer demand for low sugar formulations. Show notes: 0:42: Interview: David Klavsons, CEO, King Juice/Calypso --  BevNET managing editor Martin Caballero sat down with Klavsons spoke about his background and career in CPG, why he views lemonade as a “permissible indulgence,” and how he aligned Calypso’s legacy with a modern sales and distribution strategy. He also discussed the impact of a label revamp and why the company’s emphasis on flavor and zero sugar formulations has paid dividends at retail. Later, he spoke about how Calypso has augmented its operational infrastructure to keep up with demand, outlined sales and retail goals for the near future and how King Juice is considering opportunities to innovate within the functional beverage space. Brands in this episode: Calypso, Hubert’s, Snapple, Minute Maid

In this episode, the hosts discussed the implications of major stakeholder and leadership shifts at Health-Ade, examined what BevNET’s recently held Cocktail Showdown revealed about how category insiders are evaluating brands in the space and spoke about several innovative and new products, including an elevated PB&J, a wickedly fast-growing plant-based platform and a “simple” brand extension. Show notes: 0:34: A Phish Fan Returns, Brad On Booch and Wandering Wins -- Episode hosts Ray Latif, Jacqui Brugliera, Jon Landis and Brad Avery bantered about “The Boss,” why article links matter, in the interplay between established and early-stage brands in emerging categories and why cocktail enthusiasts might want to start following Brad’s Instagram page. Brands in this episode: Health-Ade, Zico, Odwalla, Suja, Coca-Cola, Brew Dr., Wandering Barman, Tip Top, Fishers Island Lemonade, Kram Nutrition, Smuckers, Simple Mills, Wicked Foods, Corina’s Switchy, The Bitter Housewife, REBBL,  Super Coffee, Forthave Spirits

How do you commercialize a concept that’s centered around an esoteric ingredient? If you’re the founders of Pipsnacks, a brand of heirloom corn-based snacks, you literally start small.  Launched in 2012, Pipsnacks debuted with a line of miniature popcorn, the aptly named Pipcorn, which founders Teresa Tsou, Jeff Martin and Jennifer Martin promoted as a better tasting and healthier version of the traditional snack. The product became an instant hit in the company’s home market of metro New York and later gained national recognition when it landed on Oprah Winfrey’s coveted “Favorite Things” list, followed by an appearance on the business pitch television series “Shark Tank,” in which Pipsnacks picked up a $200,000 investment from Barbara Corcoran. In the years since, the brand has evolved into a platform of better-for-you versions of classic salty snacks, including its flagship popcorn, corn dippers, cheeseballs, crackers and cheese crunchies, all of  which is made with a base of heirloom corn. Pipsnacks products are available at more than 10,000 retail stores and expected to generate $12 million in sales this year. In an interview featured in this episode, we sat down with Tsou and Jeff Martin, who offered a deep dive into the backstory and development of Pipsnacks, including the brand’s unique positioning, how they navigated a tumultuous funding round and a key partnership that has boosted its innovation strategy.  Show notes: 0:42: Interview: Teresa Tsou and Jeff Martin, Co-Founders, Pipsnacks -- Tsou, who joined us earlier this year for a panel discussion about how Pipsnacks landed distribution at the founders’ dream retailer, and her husband and co-founder Jeff Martin, spoke with Taste Radio editor Ray Latif about initial R&D, how they define “heirloom” and how they perceived the potential for Pipsnacks early on. They also discussed the impact of exposure from appearing on Oprah’s “Favorite Things” list and “Shark Tank,” how they determine roles and responsibilities among three founders and why asking for help was a key lesson following a funding crisis. Later, they discussed how Pipsnacks’ alignment with Factory LLC gave the company the ability to rapidly scale, how they communicate the benefits and special nature of heirloom corn to consumers and the upside and downside of being known as “The Shark Tank Popcorn.” Brands in this episode: Pipsnacks

How many companies do you know of that operated at a $500 million run rate within five years of their launch? We’re guessing it’s a handful, at most. Now, factor into that group companies whose business models are centered around food waste, and you’ll likely end up with a list of one: Imperfect Foods. Launched in 2015, the San Francisco-based company sells misshapen or mildly flawed produce along with overstocked packaged food and beverages to consumers via a subscription-based online delivery service. Imperfect claims that its prices are 30% less than conventional grocers and that in 2020, it rescued over 52 million pounds of food. Last year marked the fourth consecutive year of triple-digit growth, according to the company, which counts a subscriber base of over 350,000 customers. Investors have taken notice of its rapid rise. Earlier this year, the company announced a $115 million Series D funding round, just nine months after picking up $72 million in new capital, the total of which is intended to bolster its production capacity, accelerate its private label program and enhance customer experience. This episode features an interview with Imperfect Foods co-founder Benjamin Chesler, who created the business alongside former CEO Ben Simon while they were still in college. Our conversation explores the company’s roots and mission to reduce food waste on a massive scale, their initial business plan and pitch to early investors and how the company attempts to equally manage social focus and profitability. Chesler also discussed Imperfect’s pricing and UX strategies and the process for incorporating branded items into its product selection. Show notes: 0:42: Interview: Benjamin Chesler, Co-Founder, Imperfect Foods -- Taste Radio editor Ray Latif sat down with Chesler and discussed their shared history in Greater Boston, the entrepreneur’s activism in high school, which continued into college as the co-founder of Food Recovery Network, a student led program that reduces food waste on university campuses. He also spoke about how, as Imperfect Foods’ first COO, he established systems that would provide a lasting foundation for the company, the motivation for its customers to subscribe to its service and why it expanded beyond produce and into other grocery items in 2019. Later, Chesler explained how Imperfect communicates quality as a seller of food that would typically be discarded, his style of leadership and his personal involvement in other sustainability initiatives beyond Imperfect Foods. Brands in this episode: Barnana, Nona Lim, Brew Dr. Kombucha

Taste Radio hosts Ray Latif, Jacqui Brugliera and Mike Schneider highlighted several new products and innovative brands sent to the office in recent weeks, including a line of non-alcoholic cocktails billed as “the world’s first plant powered social elixirs,” thin-cut fruit chips, an avocado-based hot sauce, hydration tonics and everything (bagel) in between. Show notes: 0:34: Easy Tee, Vegumbo, THE Competition for RTD Cocktails… And Oodles of New Products -- The hosts chatted about how to get a free Taste Radio tee, Jacqui’s recent gastronomic adventures in New Orleans and why listeners should tune into BevNET’s Cocktail Showdown, which will take place on Aug. 12. Later, they riffed on several new products and brands that they’ve encountered in recent days. Brands in this episode: Big Easy Bucha, Nitro Beverage Co., Kaylee's Culture, Three Spirit, RIND, SESH, Bachan’s, Aya Foods, Fly By Jing, Herdez, Health-Ade, Corsa, Wet Hydration, Cedar's, Safe & Fair

Best known for its popular organic popcorn and admired for its commitment to premium ingredients and innovation, LesserEvil is beloved by its consumers and a highly respected snack brand within the food industry. That wasn’t always the case. Ten years ago, retail buyers regarded LesserEvil as “a dog with fleas,” according to Charles Coristine, who acquired the troubled company in November 2011. A former bonds trader with no experience in the food business, Coristine admits that, at the time, he wasn’t fully aware of the severity of the brand’s problems. Getting LesserEvil back on track required him to rethink nearly every aspect of the company, which was co-founded in 2005 by actor Gene Hackman and television personality Jim Cramer, from ingredients and manufacturing to retail strategy and product development. Rebuilt as a vertically integrated company that emphasizes gross margin and innovation, LesserEvil eventually found its footing and today sells millions of its eco-friendly bags of organic popcorn and puffed snacks annually. The brand markets seven product lines with two more set to launch later this year and is carried at thousands of retail stores across the U.S. including those of Target, Wegmans, CVS, Costco, Walmart and Whole Foods. In an interview featured in this episode, Coristine spoke about why he decided to buy LesserEvil despite its problematic history, how he assessed the brand’s most pressing issues and why buying a manufacturing facility was key to the turnaround strategy. He also explained how to enhance relationships with retail buyers, why personal evolution is highly motivating and why he’s a proponent of failing fast. Show notes: 0:43: Interview: Charles Coristine, President & CEO, LesserEvil -- Coristine spoke with Taste Radio editor Ray Latif about using the term “founder” to describe his role, the history of LesserEvil and why it had fallen on hard times a few years after its launch. He also explained why co-manufacturing was troublesome and how it led to the decision to purchase a production plant, how retail buyers helped guide innovation strategy and why Coristine is insistent on generating new product concepts despite the majority of the company’s revenue coming from popcorn. Later, he discussed how the brand’s meaning has evolved in recent years, why he’s content with staying under the radar and how it has benefited LesserEvil. Brands in this episode: LesserEvil, Atkins

It’s a fair guess that few can recall the last time -- if ever -- that they were excited about visiting a convenience store. That may soon change as Foxtrot Market, a fast-growing chain of hybrid upscale corner stores and cafés -- and one of the most hyped retailers in recent memory -- prepares to open dozens of new locations across the U.S. Founded in 2013, Foxtrot’s mission is “redefining convenience for the modern consumer” by aligning the retailer’s brick-and-mortar locations with a mobile app that makes its entire inventory available for delivery in less than 60 minutes. The company currently operates nine locations in Chicago along with two each in Dallas and Washington D.C, and boasts a loyal following drawn to its curated product selection -- 40% of which is sourced from small and local businesses -- along with the stores’ neighborhood-centric design and aesthetic. In February, Foxtrot announced a $42 Million Series B investment round led by Almanac Insights and Monogram Capital Partners, and included food and hospitality luminaries Momofuku founder David Chang, Sweetgreen co-founder Nicolas Jammet and Whole Foods co-founder Walter Robb. The funding will fuel the launch of 50 new stores, in cities including New York, Austin, Miami, Los Angeles, Boston and Houston. On the heels of the announcement, Foxtrot co-founder and CEO Mike LaVitola joined us for an expansive interview featured in this episode that delved into the origins of the company, how it cultivates an intimate understanding of its consumers and why he believes Foxtrot’s online and retail customers are the same people. He also discussed what Foxtrot looks for when adding new brands to its shelves, the evolution of its private label business and why the company is simultaneously going head-to-head with the likes of Starbucks, 7-Eleven and DoorDash.   Show notes:   0:42: Interview: Mike LaVitola, Co-Founder & CEO, Foxtrot Market -- LaVitola spoke with Taste Radio editor Ray Latif about lessons learned from a forerunner to Foxtrot, communicating the company’s business model to consumers and industry professionals and the retailer’s target consumer. He also explained how analytical and anecdotal data factor into the Foxtrot’s product selection and merchandising strategy, managing logistical challenges as it relates to sourcing and inventory and why not everything the company carries is trendy or “better for you.” Later, he discussed why Foxtrot is adding more private label items while staying focused on telling brand stories, the importance of a physical store presence, assessing long-term value when determining the locations of new stores and what he views as the company’s biggest threats.  Brands in this episode: Dunkaroos, Oreo, Coca-Cola, Olipop, Van Leeuwen, High Road Ice Cream, Haagen-Dazs, Halo Top, Banza

What’s on the other side of hyper growth? It’s a question that makes Joshua Ellis, the founder of WithCo Cocktails, uncomfortable. But, as he explained in this episode, that’s a good thing. A former real estate investor, Ellis saw an opportunity for a brand of high-quality, small-batch mixers and in 2016 launched WithCo, which stands for With Company, as a side project. Made with fresh ingredients and no preservatives, WithCo products are packaged in 16 oz. bottles wrapped in sleek, minimalist labels and come in eight varieties, including old fashioned, honey sour, agave margarita and a ginger mule. After his aggressive 2020 retail plan was upended by the pandemic, Ellis instead weaved together a DIY and paid social marketing strategy that fueled a surge in direct-to-consumer sales. Last year’s growth has given way to revenue expectations of $6 million for 2021 and a staff of 25 employees that continues to expand. In an interview featured in this episode, Ellis explained how, despite being the company’s sole employee in early 2020, he planned and executed upon a hastily revised business strategy, why he expects that a pandemic-driven shift in at-home drinking occasions will continue, how he’s thoughtfully expanding the brand’s retail footprint and what he means when he says that he’s “building to sell.” Show notes: 0:48: Barry, Beer and Bites -- The episode’s hosts chatted about John Craven’s visit to San Diego, which included a stop at Athletic Brewing Co.’s rapidly expanding facility, a plethora of upcoming Speed Dating events, why entrepreneurs should get their tickets to BevNET Live and NOSH Live ASAP and a variety of new food and beverage products introduced over the past month, including pizza’nadas and an drink intended to arouse. 20:07: Interview: Joshua Ellis, Founder & CEO, WithCo Cocktails -- Taste Radio editor Ray Latif spoke with Ellis about a recent sales milestone for WithCo, why he believes that going from “zero to 100” is a flawed notion and why he designed the packaging to evoke a multi-sensory experience. He also explained how he effectively utilized Instagram hashtags and direct messages to build awareness for and a conversation around WithCo and why he advocates for founders to step out of their comfort zone to better understand various elements of their businesses. Later he discussed how the company works with both independent and chain retail stores and why the “four P’s” are guiding how he continues to develop WithCo and prepare it for a potential acquisition. Brands in this episode: WithCo Cocktails, Athletic Brewing, Babe Kombucha, Afia Foods, Brazi Bites, Amy’s Kitchen, Free Rain, Spindrift, Corsa, Post Meridiem, Ranch2O, Sideyard Cocktails, Rebru Vodka, Thorn Brewing

This episode features an interview with Wes Henderson, the co-founder and chief innovation officer of Angel's Envy, who chronicled the history and development of the revered whiskey brand and how the company rapidly scaled while staying true to its values. This podcast also includes a conversation with the founders of two innovative brands that focuses on how each landed placement in their dream retailers. Teresa Tsou, the co-founder of better-for-you snack brand Pipsnacks, and Andrew Suzuka, the founder of organic, vegetable-infused tomato sauce brand Otamot, discussed the key steps along their respective paths into Whole Foods and Sprouts. Show notes: 1:05: Wes Henderson, Co-Founder & Chief Innovation Officer, Angel's Envy -- In an interview with Taste Radio editor Ray Latif, Henderson opened up about the inspiration behind Angel’s Envy, which he co-founded with his father and master distiller Lincoln Henderson, and how he successfully intertwined family and business. He also discussed the behind the brand’s iconic bottle, how the brand grew while maintaining its identity and positioning, the emotional aspect of selling the business to spirits giant  Bacardi in 2015, how he’s involved in the next stage of development for Angel’s Envy and how his passion for civic service and flying helped him become a better leader. 38:12: Interview: Teresa Tsou, Co-Founder, Pipsnacks & Andrew Suzuka, Founder/CEO, Otamot -- The episode continues with Tsou and Suzuka, who joined us for a discussion about how they got their brands into their dream retail chains. Initially featured on social media platform Clubhouse and recorded for this episode, Tsou and Suzuka spoke about the vision for and launch of their respective brands, how they initially secured meetings with retail buyers from their favorite chains, the keys to curating their pitches and how they're supporting the brands in-store. Brands in this episode: Angel’s Envy, Pipsnacks, Otamot

This is a special edition of the podcast which highlights interviews with six founders, creators and innovators who joined us on the show during the first half of 2021, including Denise Woodard, the founder and CEO of Partake Foods; Mike Fata, the founder of Manitoba Harvest; Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls, the co-founders of Mid-Day Squares; Bill Moses, the founder and CEO of Flying Embers; Ayeshah Abuelhiga, the founder and CEO of Mason Dixie Foods; and Seth Goldman, the co-founder of Honest Tea and Eat The Change and chair of the board for Beyond Meat. Show notes: 0:45: Empanadas Win The Day. Your Cocktail Brand Could Win $10,000 On The Next One. -- The hosts chatted about the recently held NOSH Pitch Slam 10 competition and its winner, Cocina 54, a brand that aims to create a “new generation” of better-for-you Latin American foods and currently markets a line of frozen empanadas. They also discussed BevNET’s inaugural Cocktail Showdown, an early-stage brand pitch competition designed to showcase innovative, spirit-based ready-to-drink and ready-to-pour cocktails and riffed on several new products to cross their desks over the past week. 15:04: Interview: Denise Woodard, Founder/CEO, Partake Foods -- We kicked things off with Denise Woodard, the founder & CEO of Partake Foods, a brand of cookies and baking mixes that are free from eight major allergens, and are sold at Target, Whole Foods and Sprouts stores nationwide. In this clip, pulled from our episode featured on January 29, Woodard spoke about staying focused after initially being rejected by potential investors, the impact of sales data in the company’s Series A round, why entrepreneurs should ask for specific versus general advice and why she views her employees as her “boss.” 24:20: Interview: Mike Fata, Founder, Manitoba Harvest -- Our next clip is pulled from an episode featured on March 16 with Mike Fata, the founder of global hemp foods producer Manitoba Harvest. Fata spoke about why he describes himself as “a born entrepreneur but a made CEO,” why he urges listeners to “dream bigger,” how he advises entrepreneurs when it comes to navigating a competitive market for natural foods and how he utilized confidence and fear to become a better leader. 32:41: Interview: Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls, Co-Founders, Mid-Day Squares -- We continue with a clip from our episode published on June 1, which featured the co-founders of Mid-Day Squares, a surging brand of refrigerated chocolate and protein snack bars. They discussed the keys to their compelling social and content strategy and how they measure ROI for their efforts, how they define and value “tribalism” and why a commitment to clean ingredients and consistent communication with the brand’s consumers gave the brand a solid foundation on which to build. 44:06: Interview: Bill Moses, Founder/CEO, Flying Embers -- Next we featured a clip from an episode published on May 25, which featured an interview with Bill Moses, the founder of better-for-you alcohol beverage platform Flying Embers. Moses, who is also the co-founder of probiotic drink and kombucha brand KeVita, discussed his perspective on innovation in the context of online retail, why making the right hires is critical to maintaining the company’s growth pace and the importance of finding balance amid an intense drive to win. 50:20: Interview: Ayeshah Abuelhiga, Founder/CEO, Mason Dixie Foods -- The episode continues with Ayeshah Abuelhiga, who is the founder of Mason Dixie Foods, the fastest growing frozen baked goods company in America. In this clip, pulled from an episode aired on March 30, Abuelhiga spoke about how bias and inequality in corporate life prompted her foray into entrepreneurship, how Mason Dixie gained a foothold in a legacy food category and how she vetted investors for the company’s Series A round. 59:49: Interview: Seth Goldman, Co-Founder, Honest Tea & Eat The Change; Chair Of The Board, Beyond Meat -- Finally, we hear from Seth Goldman, the co-founder of Honest Tea, Chair Of The Board for Beyond Meat and most recently, the co-founder of Eat The Change, a mission-driven platform that markets chef-crafted, planet-friendly snacks. In the following clip, pulled from an episode published on April 27, Goldman discussed the importance of winning consumers’ trust, why Eat The Change led with mushrooms for its inaugural product line and why the food community has the means to address societal problems. Brands in this episode: Uncle Matt’s, Earth & Star, Flock Chicken Chips, Beyond the Equator, COCINA 54, Honey Child Artisan Pops, Singing Pastures, Down to Cook, Daily Crunch Snacks, Grateful Snacking Co, Iya Foods, FUN Sesames, Kuali, Mariam’s Garlic Goodness, Chia Smash, Chiki Chiki Boom Boom, Agua Bonita, Electra Drinks, Barcode, Madre Mezcal, Starbucks, Partake Foods, Manitoba Harvest, Mid-Day Squares, Flying Embers, KeVita, Mason Dixie Foods, Honest Tea, Eat The Change, Beyond Meat, Flow Hydration, Hydrant, Pillsbury, Annie’s, Larabar, vitaminwater, Kind Snacks

How did Amy’s Kitchen, which has remained independently owned since its inception over 30 years ago, become a globally recognized and trusted brand that generates over $600 million in annual revenue? In a word, commitment. Founded in 1987, Amy’s Kitchen launched with a single product and has since evolved into an organic-centric platform brand that markets over 250 food items, including its popular soups, frozen burritos and pasta bowls. Family owned and self-described as “fiercely independent,” the Sonoma County-based company prides itself on making accessible and affordable food, the majority of which is produced at four facilities located across the U.S. Amy’s co-founders Andy and Rachel Berliner characterize these facilities as “large kitchens,” a depiction in line with their dedication to create homestyle and authentic meals. As might be expected, industry conglomerates have made dozens of offers to acquire Amy’s over the years, but the Berliners have remained steadfast in their commitment to independence and operating the company on their own terms. As part of an interview featured in this episode, the Berliners spoke about how they’ve maintained their vision and focus for Amy’s, why a retirement-aged accountant was the company’s most significant hire and responsible for Amy’s emphasis on financial stability and why they are extremely patient when it comes to new product development. They also discussed how they managed the company during the pandemic, how they envision the next stage of development for Amy’s and why their happiness has never been tied to financial gain. Show notes:  0:38: Interview: Andy and Rachel Berliner, Co-Founders, Amy's Kitchen -- The Berliners sat down with Taste Radio editor Ray Latif and kicked things off with a chat about Amy’s Kitchen’s better-for-you candy bars and Andy’s family roots in the chocolate business along with Amy’s history in the business of organic food retail and agriculture. They also discussed why trends had little to do with the launch of Amy’s, the brand’s first major inflection point and three key values that their CFO had instilled in the company. Later, they explained why they “don’t come out with something until it’s right,” how they manage a broad product portfolio and the differences between their manufacturing facilities and that of other major packaged food companies. They also spoke about moving quickly to protect their employees prior to the initial Covid-19 outbreak, what the term “family business” means to them, how their daughter is and will continue to be involved in the company and why daily meditation is at the center of their life philosophy. Brands in this episode: Amy’s Kitchen

This week, we’re joined by Alexander Harik, founder and CEO of Zesty Z, a brand of condiments, popcorn and seasonings inspired by the Mediterranean diet. Born in Brooklyn, Zesty Z debuted in 2017 and has attempted to introduce Middle Eastern flavors to American households via easily understood and accessible products, beginning with its flagship zaatar and olive oil blend, which gained national distribution at Whole Foods within a year of its launch. The company has since extended the brand via a three-SKU line of popcorn infused with Mediterranean flavors, such as thyme and feta, and a line of table seasonings, which includes everything bagel and zaatar varieties.  In an interview featured in this episode, Harik discussed the duality of Zesty Z as an authentic Mediterranean food brand whose products are designed to reach a broad set of consumers, how he initially won over independent retailers on his way to coast-to-coast distribution, the process of scaling from a single product to a platform brand and how he’s navigated challenges and surprising roadblocks as an Arab-American food entrepreneur. Show notes:  0:48: Sipping Aguas Frescas Out Of A Trophy… It’s A Thing. Also, You’ll Want Your Microwave For This. -- NOSH reporter Erin Cabrey helped kick off this episode, which arrived just ahead of BevNET and NOSH’s Virtually Live Summer 2021. The hosts discussed the agenda for the event, which is loaded with informative panels, interactive discussions and much more, along with the recently held New Beverage Showdown 21 competition, which was won by aguas frescas brand Agua Bonita. Later, they spoke about an innovative take on microwave popcorn, exquisite frozen desserts, better-for-you pantry staples and “electrifying” beverages. 18:51: Interview: Alexander Harik, Founder/CEO, Zesty Z -- Harik sat down with Taste Radio editor Ray Latif and spoke about the origins of the company, how its whimsical name differentiates Zesty Z from legacy Mediterranean food brands and the key elements of a first market-viable product. He also explained his process for landing the brand’s first 25 retailers, how he built strong relationships with local and national Whole Foods buyers and how he chose popcorn as the brand’s second and most scalable product line. Later, he discussed how the bigotry and racism he experienced in the wake of 9/11 impacted his journey as a food entrepreneur and why he’s concerned that Arab-Americans are not classified as a minority group by some industry organizations.  Brands in this episode: Zesty Z, La Colombe, A Dozen Cousins, Agua Bonita, Olipop, Opopop, Dolcezza Gelato, Vybes, Electra, Unlit, High Road Craft Ice Cream, Incredo Spreads, Not Just Co., Nutella, Siete, Dang Foods

Entrepreneurs will likely recognize the process that led to the creation of Chloe’s: founder Chloe Epstein had a need that wasn’t being met by current products on the market so she developed a concept to address that need. In her case, it was a lack of clean ingredient, better-for-you frozen yogurt and her idea was to create a chain of cafes that sold fruit-based soft-serve.  Despite success with the initial retail store, adding additional locations proved to be an expensive and complex endeavor. At that point she, along with co-founders Michael Sloan and her husband Jason Epstein, undertook a major pivot that would reshape the company and, in the process, establish a new set of better-for-you products within the frozen novelty category.  Today, Chloe’s markets an expansive portfolio, including its flagship line of fruit-based pops, a first-of-its kind line of frozen bars made from oat milk and a new no-sugar added line of frozen pops. The brand is represented in over 10,000 retail doors and also boasts a licensing deal with Marvel in which comic book characters from the Avengers and Spider-Man adorn boxes of its most popular flavors. In the following interview, Epstein and Sloan joined us for a conversation that pulled back the curtain on the company’s founding story, the decision to shift its focus from foodservice to packaged goods, the leap from a slow and steady growth strategy to one that embraced a national distribution plan and why Chloe’s is not shy about putting a target on the back of big CPG. Show notes:  0:37: Interview: Chloe Epstein and Michael Sloan, Co-Founders, Chloe's -- Taste Radio editor Ray Latif spoke with Epstein and Sloan about their respective backgrounds in law and finance, how they applied lessons from their retail business into the launch of their consumer brand and why they said “yes” when Kroger wanted to take the brand national just a year after its debut. They also explained how they built Chloe’s in the “natural side of conventional,” how they strive to make Chloe’s products accessible to and affordable for most consumers and how they convinced Whole Foods to accept their Marvel-branded products in its stores. Brands in this episode: Chloe’s, Pinkberry, Tasti D-Lite

Nicholas Reichenbach is ready to take his passion public. Reichenbach is the founder and executive chairman of Flow Water, a premium brand of spring-sourced alkaline water known for its use of recycled carton packaging. Launched as a challenger to legacy brands such as Fiji and Evian, Flow has achieved remarkable retail and sales growth since its launch in 2015. Flow generated sales of $25 million in 2020 and the brand, which markets several varieties, including flavored and collagen-infused waters, is sold in 25,000 retailers across the United States and Canada, including Whole Foods Market, Safeway, Wegmans, Walmart and Vitamin Shoppe. Success has prompted an upcoming public stock offering that is expected to raise over $50 million in support of the company’s goal to establish a new standard for premium water focused on taste and sustainability.  As part of an interview featured in this episode, Reichenbach spoke about the rationale for going public just six years after launching the company, his background and experience as music promoter and tech entrepreneur and how timing played into the decision to commercialize his family’s spring and launch of Flow Water. He also discussed his prodigious ability to raise capital for the company, which has already brought in over $100 million in funding, how he’s attracted a range of celebrities -- including actresses Gwyneth Paltrow and Halle Berry,  musician Shawn Mendes and NBA star Russell Westbrook -- to support the brand and how Flow’s marketing strategy is getting consumers to trade up.   Show notes:  0:42: The Insiders Have It. Plus, We’re Going, Going, Back, Back To Cali, Cali. -- The hosts discussed the evolution of BevNET/NOSH’s subscription model, an “Ugly” guy’s recent office visit and the big news that we’ll be back to in-person events this December. They also chatted about several new products and early-stage brands, including better-for-you snacks, immunity-boosting juice shots, pea-based ice cream, non-alcoholic cocktail alternatives and a restaurant-inspired brand of pasta sauces. 17:08: Interview: Nicholas Reichenbach, Founder & Executive Chairman, Flow Water -- Reichenbach sat down with Taste Radio editor Ray Latif for a conversation that began with the entrepreneur’s experience as a club promoter and later as the founder of a ringtone and mobile gaming company. He also explained what he learned about the beverage industry as an early distributor of Red Bull, how and why he landed on Flow as the name for his nascent water brand, why self production has been critical to the company’s growth and how the company most effectively utilizes celebrity partners and investors. Later, he spoke about how Flow’s packaging has enabled it to stand out on shelf and how he’s incorporated lessons from other challenger brands into Flow’s business strategy. Brands in this episode: Flow Water, Ugly Drinks, Clio Snacks, Chloe’s, Honest Tea, PIN Energy, Bully Boy Distillers, Kuali, Ghia, Cocacao, Honey Mama’s, Salivation Snackfoods, Amazi Foods, Littlemore Organics, SweetPea Ice Cream, Carbone Fine Food, Vive Organic, Casamara Club, Rao’s, Fiji Water, Evian, Voss Water, Icelandic Glacial, Fuze, BodyArmor, Core Hydration

Upon viewing Mid-Day Squares’ Instagram page for the first time, you might be wondering why the brand’s three founders are so prominently featured and look more like modern pop stars and streetwear models than the owners of a food brand. However, the portrayal of Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls as millennial celebrities is part of a thoughtfully curated social strategy and a purposeful business model that has helped Mid-Day Squares become one of the hottest brands in CPG. Launched in 2018, the Montreal-based brand, which markets a three-SKU line of refrigerated snack bars described as “everything a chocolate bar isn't, and everything a protein bar wishes it was” is carried throughout Canada and is rapidly expanding distribution in the U.S. at retailers including Sprouts and Whole Foods. Backed by a total of $8 million in funding, including financing from investment firms Boulder Food Group and Selva Ventures, Mid-Day Squares expects to generate $10 million in revenue in 2021 and has a goal of reaching $100 million in sales within three years. The brand’s fast growth and vision has already attracted the interest of The Hershey Co., which reportedly saw its offer to acquire the company rebuffed by its founders. In an interview featured in this episode, Karls Saltarelli, Saltarelli and Karls spoke about how Mid-Day Squares has achieved its rapid start and upward trajectory, including lessons from prior entrepreneurial endeavors, as well as the keys to its unique and compelling social strategy and why a commitment to clean ingredients and consistent communication with the brand’s consumers gave the brand a solid foundation on which to build. They also explained why a business therapist has been vital to their development as co-founders and leaders, why vulnerability and love are cornerstones of the brand and why they plan to keep the company independent. Show notes:  0:40: Interview: Lezlie Karls Saltarelli, Nick Saltarelli and Jake Karls, Co-Founders, Mid-Day Squares -- The co-founders sat down with Taste Radio editor Ray Latif for an expansive conversation, including why “transparency is Mid-Day Squares' currency,” as well as how data validated the initial concept, why it took some convincing to get one of the founders on board and the reasons behind the brand name. They also discussed how they incorporated lessons from other startups into Mid-Day Squares, the influence of “Shark Tank” in their social efforts and why they identified non-traditional grocery sets for snack bars as key to their retail strategy. Later, they explained how they present their vision to investors, why they turned down an offer to sell the company and shared their plans for the brand’s next stage of development.  Brands in this episode:  Mid-Day Squares, Perfect Bar, Reese’s, Flow Hydration, Hydrant, 5-hour Energy, Kind Snacks, RXBAR

Bill Moses had a gut feeling. Having made his mark in non-alcoholic beverages as the co-founder and former CEO of probiotic drink and kombucha brand KeVita, Moses saw an opportunity to re-imagine the beverage alcohol space via a better-for-you platform of products. Shortly before the sale of KeVita to Pepsico in 2016, one that netted over $230 million, he launched Fermented Sciences, a platform dedicated to developing and launching “innovative fermented beverage brands to transform the alcohol industry.” In February of 2018, the company introduced its first brand, Flying Embers, which debuted with a line of organic hard kombucha. Flying Embers quickly emerged as a leading player in the burgeoning space and has since launched several other beverage lines, including hard seltzer, beer infused with functional ingredients and a recently introduced Champagne-style product called Kombucha Bubbly. Amid a growing portfolio and surging sales -- less than a year in, Flying Embers hard seltzer is among the top brands in the category -- Moses is motivated by the momentum he sees for better-for-you alcoholic drinks. He’ll note, however, that maintaining the company’s pace requires an intense focus and thoughtful strategy, each of which he outlined in an interview featured in this episode. As part of our conversation, Moses spoke about his vision for Fermented Sciences within the context of macro trends that are shaping the food and beverage industry, how the company most effectively allocates resources across its product lines and why having “the least polarizing liquid” is a key to its innovation strategy. He also compared raising capital for Kevita and Fermented Sciences, why personal relationships with distribution partners are critical to the success of Flying Embers and the importance of finding balance amid an intense drive to win. Show notes:  0:46: It’s An UnCANNy Resemblance. Plus, New Products Galore And A Slim Jim Smackdown -- The hosts chatted about the benefits of BevNET and NOSH’s upcoming Boot Camp and Virtually Live events and why a fast-growing “social tonic” brand introduced an “uncannabated” product line. They also praised several new products, including an avocado hummus, cookie bites, enhanced water and a cauliflower-based veggie burger. They also snapped into Slim Jims. 18:01: Interview: Bill Moses, Founder/CEO, Fermented Sciences -- Taste Radio editor Ray Latif spoke with Moses for an expansive interview that began with an examination of the entrepreneur’s work schedule, which includes several board and advisory commitments. Moses also explained why Fermented Sciences has raised $50 million to date, how his experience with Kevita shaped his perspective on capital needs and how he analyzed the opportunity for hard kombucha. Later, he discussed the company's approach to new product development, particularly as it relates to traditional categories, how Flying Embers is managing a category leading brand and one that’s playing in a hot and highly competitive space and why it’s focusing on a “Power of the Pair” strategy at retail. Moses also spoke about the importance of recruiting the best talent, the elements of a winning culture and hinted that Fermented Sciences might not be his last rodeo. Brands in this episode: Flying Embers, KeVita, Cann, Hope Foods, Post Meridiem, Nature’s Heart, Dr Praeger’s, Theo Chocolate, Chiki Chiki Boom Boom, Esse Water, Shine Water, Ayoba, Slim Jim, Jeni’s Ice Cream, Koia, Iconic Protein, Vive Organic, Wilde Brands

Actresses Nina Dobrev and Julianne Hough are best known for their work in films such as “Lucky Day” and “Rock of Ages” along with popular television shows “The Vampire Diaries” and “Dancing with the Stars.” Now, the pair of best friends and entrepreneurs is aiming to be equally recognized in the wine business.  Earlier this year, Dobrev and Hough introduced Fresh Vine Wine, a collection of premium low-calorie wines that “embody health, warmth, and a deeper connection to wellness and an active lifestyle.” They crafted the portfolio in partnership with award-winning Napa Valley winemaker Jamey Whetstone with a goal of developing a line of low-carb wines that would not sacrifice on taste. The result was a proprietary and natural winemaking process that incorporates high and low fermentable sugar grapes and a line that includes a Cabernet Sauvignon, Pinot Noir, Chardonnay and soon to be launched California Rosé. In an interview featured in this episode, Dobrev and Hough discussed the inspiration behind Fresh Vine Wine, how they educated themselves about the wine business and how they identified the right partners to help develop the company. They also discussed the name and trend-centric nature of the brand, why it is positioned to reach a broad set of consumers and how they incorporate Fresh Vine into their personal social media accounts. Show notes:  0:40: Interview: Nina Dobrev and Julianne Hough, Co-Owners, Fresh Vine Wine -- Dobrev and Hough sat down with Taste Radio editor Ray Latif about how Fresh Vine represents an intersection between their passion for healthy living and a celebration of wine and why leading with heart and soul led them to their winemaking partner. They also explained why they chose to use the word “fresh” in the brand name, how they view their roles as owners, ambassadors and influencers, plans to launch in-person sampling events and how Fresh Vine fits into a growing market for low-calorie alcoholic beverages, including hard seltzers. Brands in this episode: Fresh Vine Wine

Amazon founder and CEO Jeff Bezos once explained that the e-commerce giant innovates by “starting with the customer and working backwards.” Jason Wright, the co-founder and CEO of Wilde Brands, adopted a similar mindset for the development of the company’s unique chicken- and pork-based chips. Wright, a serial entrepreneur who launched Wilde as a brand of meat bars in 2015, saw an opportunity to innovate within the salty snack category via a protein-centric product. He envisioned a meat-based chip, and the health food devotee saw himself as the prototypical customer for the product. Going from concept to scalable brand, however, came with a number of missteps and setbacks. Yet, those growing pains ultimately paid off, and today Wilde’s chips are produced at a $10 million manufacturing facility that opened in 2020 and carried nationally at retailers, including Whole Foods, Sprouts and Safeway. In an interview featured in this episode, Wright chronicled his entrepreneurial journey beginning as the co-founder of an upstart granola brand through to the debut of Wilde, why the company pivoted away from bars and into chips and how he convinced investors to buy into the strategy. He also explained why co-manufacturing was ultimately the wrong choice for Wilde, how he worked with retail buyers to establish a new protein-centric segment within the snack category and how the company identified the packaging callouts that most resonated with consumers. Show notes:  0:42: Interview: Jason Wright, Co-Founder/CEO, Wilde Brands -- Taste Radio editor Ray Latif sat down with Wright who spoke about how his early career as a fashion model led to entrepreneurship, why he launched and ultimately shut down a granola brand and what he learned from subsequent sales roles at a packaged nut startup and at The Wonderful Company. He also discussed his interest in launching a meat-based snack bar and how the emergence of the category and competition influenced Wilde’s evolution into a chip company and how he was able to land investment without having a finished product. Later, Wright delved into the trials and errors of product development, why he regrets working with a co-packer, how the company aligned with Whole Foods to establish Wilde as an anchor brand within an emerging snack set and why the keys to winning consumers over always begins with taste. Brands in this episode: Wilde Brands, Bear Naked, Epic Provisions, 4505 Meats

This week, we’re joined by Chris Fanucchi and Samantha Citro Alexander, the co-founders of Bitewell, a startup platform that aims to make healthy purchasing decisions easier via curated options for grocery and restaurant delivery.  Fanucchi is a serial entrepreneur who is also the co-founder of both plant-based protein beverage brand Koia and caffeinated sparkling water brand Limitless. He launched Bitewell in January 2020 and was joined by Alexander, a former marketing executive for Estee Lauder, in December. Merging shopping and food trends along with dietetics and a data-driven approach, the new venture is designed as a one-stop solution for consumers who want to improve their daily eating habits.  Within our conversation, Fanucchi and Alexander discussed the origins of Bitewell, how the concept has evolved since its inception and why it’s a data company at its core. They also spoke about Bitewell’s multi-pronged business model, why its competition isn’t easily defined and how the company works with emerging food and beverage brands. Show notes:  0:45: What The Fokk Is The Dairy Pride Act? - The hosts chatted about Mike’s visit to the Big Island and discussed the reintroduction of a federal bill that would dramatically restrict ways that plant-based dairy brands can market their products. They also spoke about an upcoming event on Clubhouse that will explore how three entrepreneurs landed placement of their brands in their dream retailers, urged early-stage founders to apply to the upcoming New Beverage Showdown 21 and Pitch Slam 10 competitions and spoke about several new products and notable marketing campaigns, including that of Siggi’s which is promoting its new low sugar line via a “fokking” clever message. 22:07: Interview: Chris Fanucchi & Samantha Citro Alexander, Co-Founders, Bitewell -- Taste Radio editor Ray Latif sat down with Fanucchi and Citro Alexander who discussed Bitewell’s Discovery Boxes, which are packed with an assortment of diet-specific products, how the concept was born out of Fanucchi’s personal experience with food and how they’ve simplified the company’s tagline and primary communication to consumers. They also spoke about building out the company’s initial team, the importance of locking in service and supplier partnerships, getting consumers to share personal information about their eating habits and lifestyles and why they view current competitors as future potential partners. Brands in this episode: Maui Brewing, Ola Brewing, Honolulu Beerworks, Big Island Booch, Sattva Vida, Siggi’s, Clio Snacks, Olipop, Poppi, Ugly Drinks, Essentia Water, GoodSport, Cure Hydration, Koia, Limitless, Health-Ade, Super Coffee

How do you effect positive and sustainable change in the food system? If you’re Seth Goldman, you begin with tea and continue with mushrooms. As the co-founder of Honest Tea and chair of the board of Beyond Meat, Goldman has played a key role in democratizing access to organic beverages and plant-based meat. His latest venture, Eat The Change, is a mission-driven platform designed to give people “daily, actionable choices that make a difference” via chef-crafted, planet-friendly snacks. Last month, Eat The Change launched its first products, a line of organic mushroom jerky created by co-founder and celebrity chef Spike Mendelsohn, who is also Goldman’s partner in PLNT Burger, a chain of plant-based, quick-service restaurants. In an interview featured on social media platform Clubhouse and recorded for this episode, Goldman discussed how the Eat The Change fits into the context of his career, why he and Mendelsohn chose to lead with mushroom jerky and how the company plans to communicate the brand's mission and product attributes to mainstream consumers. He also addressed claims of Beyond Meat products as being overly processed, the evolution of Honest Tea as a Coca-Cola-owned brand and why he eats Pringles from time to time. Show notes:  0:42: Interview: Seth Goldman, Co-Founder, Honest Tea & Eat The Change; Chair Of The Board, Beyond Meat -- Goldman spoke with Taste Radio hosts Ray Latif, John Craven, Mike Schneider and Jacqui Brugliera for a wide-ranging conversation that began with a discussion about the impact of divisive rhetoric in the U.S., the genesis of Eat The Change and why he believes that “mushrooms are the ultimate ingredient.” He also spoke about the differences between the first year of Honest Tea and that of Eat The Change, how and when the latter will expand into new food categories and how the pandemic affected the timing of its launch. Later, Goldman explained why those that are critical of how Beyond Meat is produced “shouldn’t be eating pasta,” why he’s still in regular contact with the leadership team at Honest Tea despite having no official role with the brand and answered questions from the Clubhouse audience about new business opportunities that are drawing his attention, the potential for refrigerated snacks and his perspective on soy as a crop. Brands in this episode: Eat The Change, Beyond Meat, Honest Tea, Tip Top Cocktails, Epic Provisions, Krave Jerky, Earth & Star, New Gem Foods, Zico, Pringles, The Good Crisp

On the cusp of Earth Day 2021, we’re joined by Caue Suplicy, the founder and chairman of Barnana, which markets premium snacks made from upcycled bananas.  Founded in 2012, Barnana uses slightly overripe bananas that would otherwise be discarded to produce dried banana bites, tortilla chips and cookie brittle, which are sold at major retailers nationwide including Costco, Whole Foods, Target, Walmart, Kroger, Safeway.. Meanwhile, as a founding member of the Upcycled Food Association, Barnana is leveraging its experience to support new and emerging upcycled CPG concepts.  In an interview featured in this episode, Suplicy spoke about the company’s development and evolution, including how the company analyzed consumer demand to better understand how to market and promote the brand/product. He also explained the company’s strategy for sourcing and utilizing sales data, why hiring from within has benefited the brand and how he has navigated the industry as an immigrant founder. Show notes:  0:38: What Millennials Really Think About Sustainability, Gluten-Free Faves & RayFC -- BevNET reporter Brad Avery made a guest appearance in the the opening banter, which included a discussion about how millennials perceive sustainably-minded brands, how the team is gearing up for BevNET & NOSH Virtually Live, Ray’s embrace of gluten-free brands (along with a chicken sandwich cheat) and interesting products that have tickled our fancy of late. 26:02: Interview: Caue Suplicy, Co-Founder/Chairman, Barnana -- Suplicy spoke with Taste Radio editor Ray Latif about Barnana’s recent label revamp and new mascot and how it ties into the company’s partnership with EarthDay.org. He also discussed Barnana's recent alignment with almond-based dip brand Bitchin’ Sauce, how the company’s first intern became a co-founder and the elements of its simple and easily understood message about mission and values. Later, Suplicy explained how Barnana’s consumer research strategy has evolved, how data impacted its selling story and pitch to retailers, being mindful about when to launch new products and how his Brazilian heritage factored into the company’s development. Brands in this episode: Barnana, ReGrained, Forager, Uglies Snacks, Imperfect Foods, PathWater, Coca-Cola, Rudi’s Bakery, Egglife, OMG...It’s Gluten Free, ZenB, Wet Hydration, Vegan Rob’s, Pirate’s Booty, NUGGS, Raisels, Akeso Water, Death Wish Coffee, Bitchin’ Sauce, Zico

Oded Brenner often praises traditional business principles. His career, however, has been defined by resisting them. A self-described “businessman-artist,” Brenner cut his teeth as an entrepreneur in 1996 as the co-founder of Max Brenner, an international chain of upscale chocolate-centric cafes. Brenner points out that the genesis of Max Brenner, which operated nearly 40 locations globally at its peak, had little to do with business planning or market research and instead was born out of Brenner’s passion for indulgent and comforting desserts. The same is true for his latest venture, Blue Stripes Urban Cacao, which markets a range of wellness-focused consumer drinks and snacks made from upcycled cacao fruit, including the shell and beans. Brenner calls it a “pure passion” project, albeit one that is rapidly expanding its presence at natural channel retailers. In an interview included in this episode, Brenner spoke about his unconventional approach to entrepreneurship and why he believes that “there will always be a place for the niche.” He also discussed his breakup from Max Brenner and his belief that corporations and independent business owners can never work together, why he embraces ideas that would commonly be perceived as mistakes and his definition for the ultimate form of success.  Show notes:  0:42: Interview: Oded Brenner, Founder, Max Brenner & Blue Stripes Urban Cacao -- Taste Radio editor Ray Latif joined Brenner for a conversation that began with a brief introduction to cacao fruit and instructions on how to open one with your hands (as Latif did during the interview). Brenner also discussed how his original plan to become a writer morphed into a passion for pastries, the origins of Max Brenner, the chain’s expansion into international cities and how he created a menu and experience that resonated with customers from all walks of life. Later, he explained why the company’s partnership with holding company Strauss Group was a big mistake, how his love of cacao fruit inspired the launch of Blue Stripes, why customer experience should package design, why having a broad mix of products is not a wise idea and his motivation to continue building businesses. Brands in this episode: Max Brenner, Starbucks, Blue Stripes Urban Cacao

During the most challenging moments in his company’s development, Ryan Close, the founder and CEO of Bartesian, a maker of innovative counter-top machines that produce premium cocktails on demand, would repeat the same mantra: “Let’s move this thing yard by yard, look up every few yards and see where we are.” Seven years after its debut, Bartesian is now galloping in full stride.  The fast-growing company generated a 975% increase in revenue in 2020 amid a pandemic that saw a boom in at-home drinking occasions and came on the heels of the brand’s inclusion in Oprah Winfrey’s acclaimed Favorite Things of 2019 list. Following its breakout year, Bartesian today announced the completion of a $20 million Series A funding round led by venture capital firm Cleveland Avenue and that actress Mila Kunis has joined the company’s advisory board.  Similar to a Keurig coffee machine, Bartesian uses capsules that contain pre-blended liquid mixers. At the push of a button, the machine blends the mixers with base spirits that are preloaded into the unit to create a variety of high quality cocktails. According to Close, the company has hundreds of thousands of customers that have purchased the machine and buy its capsules on a regular basis. Bartesian is backed by several high-profile investment partners, including Chicago Cubs chairman Tom Ricketts and spirits conglomerate Beam Suntory, along with Cleveland Avenue, all participating in a 2019 funding round that raised $6 million. In an interview included in this episode, Close spoke about how he identified the potential for an automated cocktail machine, mapping out a strategy that encompasses appliance technology, mixology and marketing, identifying the most important attributes of the brand and why he says that he’s not trying to put bars out of business.   0:45: Shroomin’ On A Friday Afternoon. Plus, Expo West Galleries (Sans Expo). -- The podcast’s hosts riffed on recent photo galleries on BevNET and NOSH that featured dozens of new products introduced over the past month, discussed a boom in mushroom-centric brands and highlighted several snacks and drinks that they munched and sipped on over the past couple weeks. 23:02: Interview: Ryan Close, Founder/CEO, Bartesian -- Close spoke with Taste Radio editor Ray Latif about what inspired him to launch Bartesian, why overconfidence was helpful early on, why B2B sales were key to the company’s initial funding strategy and the partnership that provided critical working capital during its first few years. He also discussed how the deal with Beam Suntory came together, how Bartesian communicates long-term value to its customers, how he assesses opportunities to scale and why he views competition as important to the company’s growth. Brands in this episode: Recess, Honest Tea, Eat The Change, Beyond Meat, Earth & Star, Pan’s Mushroom Jerky, Shroomi, Shroom Shot, Four Sigmatic, Riff, GoodSport, Casamera Club, CANN, Local Roots, Elenita, Cafe Spice, Bohana, Lundberg Family Farms, Ithaca Hummus, Hendrick’s Gin, Amass Spirits, Sound Sparkling, Jim Beam, Maker’s Mark

Ayeshah Abuelhiga’s initial concept for Mason Dixie Foods was a restaurant chain inspired by Southern cuisine. The bigger opportunity, however, turned out to be a packaged brand of better-for-you frozen biscuits. Seven years since its debut, Mason Dixie, which also markets clean ingredient scones, rolls and soon-to-be-launched breakfast sandwiches, has sold millions of baked goods. Perhaps more importantly, the company has gained a foothold in a legacy food category and provided Abuelhiga with the social capital to call out antiquated ways of doing business in the baking industry.  A former product manager with Audi, Abuelhiga has positioned Mason Dixie as “the modern face of Southern food.” The brand is carried in over 5,000 stores across the U.S., including , Target, Publix, Kroger, Costco and all Whole Foods Market locations. Last year, Mason Dixie raised $6.3 million in a Series A round that was primarily led by female investors, and Abuelhiga expects the company to be profitable by the end of 2021. Along with continued growth of the brand, she now has her sights set on revolutionizing the U.S. baking industry and dismantling the outdated traditions upon which it was built, a point she discussed in detail as part of our conversation.   Abuelhiga also spoke about how the combination of her personal history in the food business along with the impact of bias and inequality in her career prompted her foray into entrepreneurship, the spark that spurred the launch of a packaged food brand and how she prepared for and managed meteoric growth. She explained what is needed to create transformational change in baking and how the company is following up a major rebrand with an infusion of socially responsible messaging. Show notes:  0:40: Interview: Ayeshah Abuelhiga, Founder/CEO, Mason Dixie Foods -- Abuelhiga sat down with Taste Radio editor Ray Latif and spoke about baking at home during the pandemic, the reason behind naming the company Mason Dixie, growing up as a daughter of immigrant parents and restaurant owners and why she was drawn to the foodservice industry during college. She also discussed how the frustration of being passed over for promotion four times while working at Audi led her to open a restaurant, how a novel Kickstarter campaign was hugely successful in helping launch Mason Dixie and how overwhelming demand opened the door to a consumer brand. Later, Abuelhiga spoke about a cold call that helped the brand scale its baking operation, expanding distribution beyond the natural channel, why she’s frustrated with the way the baking industry communicates internally and to consumers and how she vetted investors for the company's Series A round. Brands in this episode: Mason Dixie Foods, King Arthur Flour, Brodo, Pillsbury, Simple Mills, Vital Farms, Annie’s, Vitaminwater, Kind Snacks, Pederson Farms

This week, we’re joined by Brandon Schwartz and Lawrence Cisneros, the co-founders of DRNXMYTH, a brand of ready-to-pour fresh cocktails whose proprietary bottle and ultra-high quality ingredients have made its products among the most unique -- and sought after -- offerings in the spirits industry. Amid a rapidly expanding market for ready-to-drink cocktails, DRNXMYTH has differentiated itself via an innovative package that keeps the spirit and a cold-pressed juice-based mixer separate until the time of consumption. A twist of the bottle and a quick shake and the result is a fresh craft cocktail. DRNXMYTH made its official debut in early 2020 and has since built a strong direct-to-consumer business among cocktail enthusiasts thirsting for high-quality offerings at a time when most bars around the country were shuttered.  In an interview included in this episode, Schwartz and Cisneros spoke about the origins of the brand and how they navigated a complex web of alcohol regulation, supplier partnerships and packaging technology to achieve their vision for the products. They also discussed how the pandemic impacted their go to market strategy and how they surrounded themselves with investors that understood the impact of technology within an emerging category. Show notes:  0:52: Remembering A Legend. Ray’s New Love. And, A Spirited Chat About New Products. -- The episode opened with a chat about Jacqui’s passion for Gaelic football, high school athletic endeavors and a few updates to Taste Radio. The hosts also shared remembrances of industry icon and Odwalla and Califia Farms founder Greg Steltenpohl, who passed away earlier this month. Later, they spoke about a new line of indulgent ice cream bars, buzzy cocktails and Spindrift’s foray into hard seltzer. 20:44: Interview: Brandon Schwartz & Lawrence Cisneros, Co-Founders, DRNXMYTH -- BevNET CEO John Craven sat down with Schwartz and Cisneros, who discussed their backgrounds in law and consumer products, the inspiration for the brand and how they identified white space for a super-premium bottle cocktail. They also discussed the lengthy timeline for developing DRNXMYTH’s bottle and operational strategy, convincing investors to buy into the concept before the package was commercially ready and why they aligned with bartenders and mixologists to create the recipes for and market the cocktails. Later, Schwartz and Cisneros talked about their innovation strategy and how they crafted a consumer experience, building DRNXMYTH’s direct-to-consumer platform and how investors perceive the opportunity for ready-to-drink cocktails. Brands in this episode: DRNXMYTH, Califia Farms, Odwalla, Nutpods, Kokomio, Van Leeuwen Ice Cream, Leilo, Deloce, Bomani, Intent Beverage, Mindright, Spirit & Co., Spindrift, Suja, Evolution Fresh

Mike Fata’s entrepreneurial journey began when he dropped out of high school. It culminated in the $419 million acquisition of the company he co-founded, global hemp foods producer Manitoba Harvest. Reflecting on his remarkable ascent, Fata mentions one regret: that he didn’t “dream bigger.” Launched in 1998, Manitoba Harvest, which is best known for its popular Hemp Hearts brand, has played a critical role in education about and mainstream adoption of hemp, beginning in its home market of Canada and later in the United States. Seventeen years after the company’s debut, Fata guided a majority sale of Manitoba Harvest at an enterprise value of $132 million. He helped lead a second sale of the company four years later when it was acquired by Canadian cannabis company Tilray for the aforementioned $419 million. Two nine-figure exits… not bad for someone who left school at age 13.  In the following interview, Fata spoke about how educating himself about nutrition and healthy living led him to hemp, overcoming government-led and generational disinformation about the crop, why he laments not seeing greater potential for the company early into its development and where he drew inspiration for confidence as a CEO. Show notes:  0:48: Interview: Mike Fata, Founder, Manitoba Harvest -- Taste Radio editor Ray Latif sat down with Fata and discussed the entrepreneur’s mentorship of brand founders on social media app Clubhouse, his path from bullied teen to health and hemp guru, the Canadian government’s role in the creation and launch of Manitoba Harvest and how the DEA stunted the company’s foray into the U.S. Fata also spoke about how people and organizations in the natural foods community helped him become a better leader, why he describes himself as “a born entrepreneur but a made CEO,” what Whole Foods taught him about team building, the retail partners that helped educate mainstream consumers about hemp and the importance of humility when bringing leaders to help scale the company. Later, he discussed his involvement as an investor in several fast growing food brands and how he advises entrepreneurs when it comes to navigating a crowded and competitive market for natural foods. Brands in this episode: Manitoba Harvest, Dr. Bronner’s, Stonyfield, Love Good Fats, OM Mushroom

On March 12, 2020, a hard coffee brand called Bomani Cold Buzz announced its official debut. The timing of the launch was seemingly unfortunate: one day prior, the Covid-19 pandemic upended American society and prompted lockdowns across the country. Yet while the months ahead were exceptionally challenging for most food and beverage startups, Bomani persevered. The brand landed distribution at over 1,000 retail stores including those of Total Wine, Stater Bros., Whole Foods and Gelson's, built a dynamic e-commerce business and secured a $3.5 million round of capital in December.  How, in a year of turmoil, did Bomani get off to a hot start? In an interview included in this episode, we spoke with co-founders Sam Madani, Amin Anjedani and Kai Drewry who explained how preparation, planning and purpose gave the company a foundation for success, why aggressive cold-calling was critical to finding the right suppliers and service providers, their thoughtful approach to surveys and focus groups and how they convinced investors and advisors to believe in their vision. Show notes:  0:44: Essentia’s Exit, How To Meet A Retail Buyer, Funding Wins And Bite-Sized Innovation -- The episode’s hosts discussed Nestle’s acquisition of premium alkaline water brand Essentia, BevNET’s upcoming Speed Dating event, which will pair brand founders with retailer buyers, recently announced seed rounds for nitro coffee and functional beverage brands and notable products sent to our office over the past week, including vegetable-based cakes, grain-free pizza bites and immunity-focused drinks.  20:07: Interview: Sam Madani, Amin Anjedani & Kai Drewry, Co-Founders, Bomani Cold Buzz -- The co-founders sat down with Taste Radio editor Ray Latif and spoke about how their background in investment banking led to the creation of Bomani, effective networking and how to choose the right partners and advice. They also discussed consumer reception to the brand in its pre-launch phase, marketing that finds a balance between party culture and mature drinking and whether rapid growth was an intentional part of their strategy.   Brands in this episode: Bomani Cold Buzz, Essentia, Nitro Beverage Co., Cloud Water, Snow Days, NewGem Foods, Planet FWD, Veggies Made Great

Laid back and longhaired, Nick Taranto is over a decade removed from his service as an officer in the Marine Corps, having enlisted after earning an MBA at Harvard Business School. In speaking with Taranto for an interview featured in this episode, it’s clear that, while he may not resemble the prototypical soldier or B-school grad, his experience at the two revered institutions have helped guide his career as an entrepreneur. Taranto communicates with purpose and has the air of a natural leader and creative thinker, someone who could excel on both the battlefield and the boardroom (although you get the sense that he might spell the latter b-o-r-e-d-r-o-o-m).  After leaving the Marines, Taranto co-founded pioneering meal kit company Plated in 2012 and sold to grocery chain Albertsons for $300 million just five years later. He explained that part of his success at Plated derived from his ability to connect and communicate with investors, retailers and consumers. It’s an important skill set, one that he carries into his latest venture, HOP WTR, a brand of non-alcoholic, hopped sparkling waters that are infused with adaptogens and nootropics. It’s a timely entry into the budding business of beer alternatives and one that, like many entrepreneurial companies, carries a personal meaning for Nick.  Within our conversation, we delved into Taranto’s life and career, including his reason for entering the military, how he managed Plated’s very complex business model, how to assess timing and opportunity and why storytelling is the key to any successful company. Show notes:  0:45: Interview: Nick Taranto, Co-Founder, Plated & HOP WTR -- Taranto sat down with Taste Radio editor Ray Latif for an expansive conversation that began with the entrepreneur’s thoughts on Bitcoin, the significant impact that 9/11 had on his life, comparing leadership skills he learned at Harvard Business School and in the Marines and why the latter discouraged “OFP.” He also explained how the 2008 recession affected the career paths for business school graduates, his unhappy stint at a high-profile investment bank, the origins of Plated and why he admits that turning a profit was not a priority for the company. Later he spoke about his decision to launch a beverage brand, the positioning of HOP WTR and why he’s bullish on sober-curious lifestyles. Brands in this episode: HOP WTR, Plated

When discussing the unconventionality of her brand’s name and label design, Starr Edwards, the co-founder and CEO of Bitchin’ Sauce, a maker of vegan, almond-based dips, described herself as “the Bob Ross of branding.” There were “a lot of happy accidents,” she noted. Those playful mishaps provided the foundation for what is now one of the fastest-growing brands in its category. Launched in 2004, Bitchin’ Sauce emerged as a cult hit at farmers markets in Southern California as consumers embraced its unapologetically quirky labels and commitment to clean ingredient formulations. While the packaging and ingredients have essentially remained the same over the years, the brand’s retail footprint has grown dramatically: Bitchin’ Sauce is sold nationwide at over 6,800 retail stores, including those of Costco, Walmart, Target, Albertsons and 7-Eleven.  In an interview included in this episode, Edwards and her co-founder and husband L.A. discussed about how a passion for veganism and music provided a foundation for the brand’s origins, how they landed a deal with Costco early into the brand’s development and why they believe that owning a production facility has given them an advantage when working with retailers. They also spoke about how consumers perceive and respond to the brand’s name and why they’ll never change the primary elements of its packaging, as well as how they worked with 7-Eleven to develop an exclusive line of products for the retailer. Show notes: 0:36: Nowhere Else Exists A Retailer Like This One… Yet -- The episode’s hosts chatted about their weekly Clubhouse meet-up, a New York Times profile on upscale grocery chain Erewhon, the news that Oatly might be valued at $2 billion or more and discussed new products to come across their desks in recent days, including plant-based milks, clean label energy drinks and non-alcoholic spirits.  22:01: Interview: Starr & L.A. Edwards, Co-Founders, Bitchin' Sauce -- The Edwards spoke with Taste Radio editor Ray Latif about raising four kids while building a small business, why Starr juggled multiple jobs as a teenager and how being the mechanic for L.A.’s band was helpful down the road. They also discussed how their relationship with Costco began and grew, how they saved hundreds of thousands of dollars in building their production facility, getting up to speed on food safety and why an alternative name for the brand is never as popular as the original. Later, they explained why they’ve tried to stay under the radar when it comes to press, when to say “yes” to retailers and how the pandemic actually supported consumer trial of Bitchin’ Sauce. Brands in this episode: Bitchin’ Sauce, Imperfect Foods, Ithaca Hummus, Oatly, MALK, Rise Brewing Co., Better Than Milk, Fat Snax, Naya Foods, Base Culture, Brew Dr. Kombucha, Highkey, Hydrant, Fluere, Tanqueray

The opportunity, as Bill Shufelt explained, was hidden in plain sight.  Shufelt, the co-founder and CEO of non-alcoholic beer maker Athletic Brewing Co., believed that despite decades of stigma and ridicule for sober suds, modern consumers were ready and waiting for a better tasting and premium option. Following months of category research and market analysis, he launched Athletic Brewing Co. in 2017, which has emerged as the leading brand in a rapidly expanding market for non-alcoholic beer. Athletic has dominated the craft side of the category and holds a 54 percent share of the segment, which, according to Bill, is the fastest growing within non-alcoholic beer and grew over 300 percent in 2020.  In an interview featured in this episode, Shufelt, speaking from the company’s San Diego production facility which opened last year following a $17.5 million capital raise, discussed how a high-pressure career in finance led him to non-alcoholic beer, how he dealt with consistent rejection from beer industry professionals and how he landed his first investors. He also spoke about the yin and yang of his relationship with Athletic’s co-founder, John Walker, why he believes that “drama is so unproductive,” how he planned for and is managing explosive growth and how he evaluates strategic partnerships. Show notes:  0:42: Interview: Bill Shufelt, Co-Founder & CEO, Athletic Brewing Co. -- Shufelt spoke with Taste Radio editor Ray Latif for an expansive interview that began with his initial assessment of the non-alcoholic beer category, how his fast-paced lifestyle as a hedge fund executive introduced him to the category and how his calm, composed demeanor is reflected in the culture of Athletic Brewing Co. He also discussed the impact of health and wellness trends on the non-alcoholic beverage market, his methodology in measuring the potential for non-alcoholic beer, how a chance meeting at a BevNET Live event led to one of his first investors and the key to landing his most valuable distribution and retail partnerships. Later, Shufelt spoke about outgrowing Athletic’s initial production facility, his advice for forecasting demand, including why brand owners should avoid debt, how the brand’s personality has evolved since its launch and how major beer conglomerates have supported the company. Brands in this episode: Athletic Brewing Co., Stonyfield Farm, Honest Tea, Krave Jerky, Suja, Ballast Point

In this episode, we profiled the remarkable rise of Organifi in an interview with CEO Mae Steigler. Launched in 2014, Organifi is best known for its flagship powdered green juice and has quietly emerged as one of the leading direct-to-consumer brands in the nutritional supplement space, generating over $100 million in sales since its debut. The company is now setting its sights on the grocery channel, part of a growth strategy led by Steigler, who has been with Organifi since its launch and was promoted to CEO in January.  As part of our conversation, Steigler spoke about the origins of Organifi, the company’s impressive direct sales business and how she and her team crafted an effective consumer acquisition and retention strategy. She also discussed how Organifi scaled while being bootstrapped and taking in no outside capital and how daily huddles and employee empowerment are key to the company culture. Show notes:  0:42: Oatly’s ‘Super’ Gamble, Clubhouse Fatigue And Why We’re Talking About Leggs -- The hosts discussed Oatly’s admired/reviled Super Bowl ad, evaluated the usefulness of social media platform Clubhouse, encouraged entrepreneurs to join us for a “closeup” and riffed on a few new and notable products sent to the team over the past two weeks. 18:53: Interview: Mae Steigler, CEO, Organifi -- Taste Radio editor Ray Latif sat down with Steigler who spoke about how Organifi was born out of healthy lifestyle media platform Fitlife.tv, the reason that the company focused on powders and supplements and why direct-to-consumer (DTC) has been the brand’s primary sales channel. She also discussed the key components of an effective DTC strategy, why the company is now making retail sales a priority, the reasons that the company has avoided outside capital and how it has stayed under the radar within the food and beverage industry. Stiglier also spoke about her leadership style, how to cultivate efficient meetings and why the company takes a cautious approach to new hires. Brands in this episode: Organifi, Oatly, Harmless Harvest, Clearly Kombucha, Better Booch, Culture Pop, Flow Water, Kite, Skittles, Prevail Jerky, GT’s Living Foods, Big Easy Bucha, Magic Bullet, Suja, Blueprint Juice, Evolution Fresh

Few faces in the fitness world are more familiar than that of Denise Austin. Known for her vibrant personality, motivational tone and sleek physique, Austin has sold over 24 million exercise videos and DVDs over the past four decades and hosted one of the longest running fitness-focused television shows. Today, she’s setting her sights on the food business with the launch of Ever Better snacks.  Launched in 2020 in partnership with brand management firm Healthy Lifestyle Brands, the line of protein- and probiotic-infused cookie bites are positioned as healthy, indulgent snacks for women. The products are the first part of Ever Better, a platform that will eventually encompass Austin’s website, magazine and workout videos.  As part of an interview featured in this episode, Austin spoke about her rise from college gymnast to one of the most recognized names in fitness and how she evaluates food and diet trends. She also discussed her role in the formulation and branding of Ever Better snacks, how she plans to be involved in the brand’s development and why integrity is the key factor in everything she does.  Show notes:  0:45: Interview: Denise Austin, Founder, Ever Better -- Austin sat down with Taste Radio editor Ray Latif for an expansive conversation that began with a chat about Denise’s surprising love of beer, why her daily workouts are shorter than you might expect and what her father taught her about becoming a great salesperson. She also explained why she advocates for people to eat healthy food 80% of the time, indulgent foods for the other 20% and how Ever Better fits into both categories, why the brand focused on protein and probiotics as the key functional ingredients and the key elements of its packaging. Later, Austin spoke about why her personality is the same onscreen and offscreen, , how she plans to attract women of all age groups with Ever Better and how she’s leaning on her core audience as the foundation for the brand’s consumer base. Brands in this episode: Ever Better Snacks

Denise Woodard, the founder and CEO of Partake Foods, is not shy about asking for advice. In an interview featured in this episode, she reflects on how guidance from other entrepreneurs has been a key part of her success in building a fast-growing packaged food brand. You might be surprised, however, that the counsel she most values comes from unsuccessful founders. “I think oftentimes when you’re company’s on a rocketship to success, it’s hard to remember the stuff that went wrong,” Woodard said. “But when you’ve lost your last dollar and put all your blood, sweat and tears into a company that didn’t work for whatever reason, you have really good advice about what not to do and what you wished you would have done.” A former executive with The Coca-Cola Co.’s Venturing and Emerging Brands (VEB) unit, Woodard founded Partake in 2016 after her infant daughter was diagnosed with severe food allergies. Frustrated with the lack of allergen-friendly food brands, she launched Partake with a line of cookies that are free from the eight major allergens, followed by a move into baking mixes. The brand, which sells its cookies at Target, Whole Foods and Sprouts stores nationwide, made waves in June of 2020 when it announced a $1 million seed round that was partly funded by Jay-Z’s Marcy Venture Partners. Seven months later, Partake closed on a $4.8 million Series A round that included industry luminary John Foraker and music icon Rihanna.  It took a lot of heavy lifting, sacrifice and hearing the word ‘no’ dozens of times to get Partake where it is today, and as part of our interview, Woodard spoke about how her experience working with entrepreneurs while at Coca-Cola impacted the planning for and development of Partake, as well as how a boom in allergen-friendly brands has affected the brand’s growth and why leaning into retailer programs that support Black and female-owned companies has been critical. She also discussed why Partake was self-funded at launch, how she went from raising $5,000-$10,000 at a time to multi-million dollar, celebrity-led funding rounds, how the tragedy and social unrest of 2020 impacted Partake and why she sings the praises of a leadership coach. Show notes:  0:36: Celebrate Green Juice! But Did You Forget About Everything Bagel Ice Cream? Join The Club. -- The hosts chatted about waves of greens and green juice, a new ice cream product with a unique flavor and what they are learning about social media app Clubhouse. They also discussed new packaged food and beverages to hit the office, including better-for-you noodles, a “big” candy bar brand and non-alcoholic craft beer. 23:22: Interview: Denise Woodard, Founder/CEO, Partake Foods -- Taste Radio editor Ray Latif spoke with Woodard about her prompt email replies, her background as an entrepreneur, her transition from a beverage executive to a founder of a food brand and how she’s saved at least $250,000 in retailer fees. She also discussed how she was able to differentiate Partake from a growing set of competitors in the allergen-free space, how she determined her capital needs for launching the brand, staying focused after hearing rejection from investors, why data was a key asset in the company’s Series A round and why she doesn’t separate personal and professional responses to issues of racism and inequality. Later she explained why entrepreneurs should ask for specific versus general advice about building a business and why she views her employees as her “boss.” Brands in this episode: Partake Foods, Suja, Evolution Fresh, Your Super, Organifi, Jeni’s, Coolhaus, Ben & Jerry’s, Foodstirs, Zesty Z, Ayoba Foods, Belgian Boys, Nona Lim, Om Som, Banza, Daytrip, BrewDog, Athletic Brewing Co., De La Calle, immi, Gigantic Bar, Ugly Drinks, Milky Way, Hershey’s, Honest Tea, Zico, Once Upon A Farm

It might be surprising to learn that Celsius, a fitness-centric energy drink brand that generated over $100 million in sales in 2020 and is profitable, was in turmoil just a few years ago. Founded in 2004, Celsius was originally positioned as a brand of “negative calorie” and “fat burning” functional beverages. That focus, which was initially successful in driving consumer and retailer interest, eventually proved to be problematic and resulted in the company spending years in turnaround. CEO John Fieldly, who joined the company nine years ago and has been at the helm since 2017, was at the forefront of Celsius’s turnaround and is spearheading its current growth strategy which is supported by distribution at top retailers, including nationwide at Walmart.  In an interview featured in this episode, Fieldly spoke about his role in the turnaround, including his belief that a strong understanding of finance was a significant factor in helping to fix Celsius’s problems, the importance of setting expectations with staff and investors, how to optimize placement at key retailers and why he has an open door policy when conducting business.  Show notes:  0:37: Interview: John Fieldly, CEO, Celsius -- Fieldly spoke with Taste Radio editor Ray Latif about his initial experience as the company’s CEO and how his background in finance provided a foundation for identifying and resolving the company’s most critical problems. He also discussed why data analysis helped Celsius focus on key markets and retail channels, why he viewed the energy category as the biggest opportunity for growth and how he’s attempting to shed an industry stigma about the brand. Later, he spoke about his leadership style and why it’s important to address personnel issues immediately, as well as how he plans to maintain Celsius’s momentum through 2021 and beyond. Brands in this episode: Celsius, Bang Energy, Monster Energy

This week we’re joined by Drew and Mac Anderson, brothers and co-founders of Cleveland Kitchen, a fast-growing brand of fresh, fermented foods.  Founded in 2013, the company’s flagship line of sauerkraut has risen to become the top-selling premium product in the category in the U.S., according to the company, and is available at over 9,000 retail stores including those of Target, Wegmans, Whole Foods, Sprouts, Kroger and Publix. Amid growing consumer demand for probiotic-rich foods, the Andersons, along with their co-founder and brother-in-law Luke Visnic, are aiming to build Cleveland Kitchen into “a household name with a healthy halo,” including moving into other products such as its recently launched marinades and dressings.   Within our conversation, the Andersons spoke about the roles that their mother and the city of Cleveland had in the brand’s inspiration, their experience leaning into new use occasions for sauerkraut and why it was key to growth, how data led to more impactful merchandising and bigger sales and how the brothers balance family and business. Show notes:  0:36: None Of Us Are Doing Dry January, But We Do Love These Products. And Probiotics. -- The episode’s hosts chatted about notable names and nicknames,  riffed on a “bitchin’” brand and discussed the recent boom in new non-alcoholic spirits and ready-to-drink cocktails and a few products within the growing cohort. They also spoke about the revamped, yet still remarkable, GT’s Cocoyo and a few other food and beverage brands sampled over the past month. 18:34: Interview: Drew & Mac Anderson, Co-Founders, Cleveland Kitchen -- Taste Radio editor Ray Latif sat down with with the Andersons, who shared their enthusiasm for the NFL’s Cleveland Browns and the team’s recent playoff run, spoke about what they learned from working at farmers’ markets at a young age and how they incorporated fermentation into their college experiences. They also explained how they communicated Cleveland Kitchen’s sauerkraut as a functional, culinary food that is cross-cultural, and versatile, making the leap from natural to conventional retailers and why owning and operating a production facility is a significant asset and advantage over competitors. Later, they discussed considerations for new product development and how they settle disagreements and stay focused on the company’s mission.  Brands in this episode: Cleveland Kitchen, Bitchin’ Sauce, Athletic Brewing, HOP WTR, Seedlip, Wilderton, Ugly Drinks, Budweiser, Schlitz, Golden Road, Guinness, Everleaf, Three Spirit, bonbuz, Spirity Cocktails, Kin Euphorics, Cedar’s, Cann, Proposition Cocktail, Sweet Crude, Sweet Reason, Local Roots Kombucha, GT’s Living Foods, Coconut Cult, Jetson Probiotics, Betera

In the vernacular of our times, someone who is considered to be the best at a skill, sport or profession is described as a “G.O.A.T.,” an acronym which stands for “Greatest Of All Time.” It’s an apt term for Jerry Rice, the NFL Hall of Fame wide receiver, a four-time Super Bowl champion with the San Francisco 49ers and holder of nearly every significant career receiving record in American professional football. Today, Rice is tackling a new challenge as the co-founder of G.O.A.T. Fuel, the aptly named energy drink brand which markets health-focused beverages made with green tea, natural caffeine and cordyceps mushrooms. It’s not Rice’s first involvement in the beverage industry: along with his work as a longtime ambassador for Muscle Milk, he previously launched an energy drink brand in the mid-2000’s called e10. As a result, he’s using his experience on and off the playing field to support the development of G.O.A.T. Fuel as the company’s executive chairman. In an interview included in this episode, Jerry and Jaqui Rice, his daughter and a co-founder and CEO of the company, spoke about the inspiration behind, planning and launch of G.O.A.T. Fuel, and how they’re leveraging Jerry’s fame in a way that’s authentic to the brand and its positioning. They also discussed the products’ unique formulation and how they evaluate partnerships, including a recent deal with gaming and sports betting company FanDuel.  Show notes:  0:40: Interview: Jerry Rice & Jaqui Rice, Co-Founders, G.O.A.T. Fuel -- After giving his prediction for this year’s Super Bowl, Jerry Rice and his G.O.A.T. Fuel co-founder Jaqui Rice spoke to Taste Radio editor Ray Latif about their motivations for entering the energy drink category despite its challenges and long odds. They also discussed why they viewed the company as led by “a family of G.O.A.T.s,” how they plan to educate consumers about the functional benefits of cordyceps mushrooms, why the target consumer is more about personality than demographics and how they are building out an ambassador team for the brand. Later, they explained why core values have to align in any partnership and shared Jerry’s advice for any individual that wants to become a G.O.A.T. Brands in this episode: G.O.A.T. Fuel, Muscle Milk, Rowdy Energy

This special edition of Taste Radio Insider highlights actionable insights and advice from interviews with four founders, creators and investors who joined us on the show during the second half of 2020. Our guests include Greg Fleishman, Co-Founder/CEO, Foodstirs; Jing Gao, Founder & CEO, Fly By Jing; Carlton Fowler, Managing Partner, Goat Rodeo Capital; and Breezy Griffith, Co-Founder & CEO, SkinnyDipped. Show notes:  0:35: Mike Missed His Shot. Plus, Soda Strategies, Samples And Salutes. -- The episode opens with a bit of banter about a recent win streak and the return of BevNET/NOSH’s Elevator Talk series in 2021. The hosts also discussed two independent soda brands and how each is navigating an evolving market for the category and spotlighted a few notable products sampled over the past week. 16:38: Interview: Greg Fleishman, Co-Founder/CEO, Foodstirs -- We kicked off the interview portion of the show with Greg Fleishman, co-founder and CEO of clean label baking mix and snack company Foodstirs. In the following clip, pulled from Ep. 93  of Taste Radio Insider, Fleishman explained why successful entrepreneurs are most often purpose-driven, the importance of collaborating with retail buyers when formulating an innovation strategy and why tapping your network for advice and feedback is more important than ever. 25:44: Interview: Jing Gao, Founder & CEO, Fly By Jing -- Next up is Jing Gao, founder & CEO of Sichuan-inspired sauce and seasoning brand Fly By Jing. Within our interview from Ep. 103, Gao spoke to BevNET CMO Mike Schneider about the company’s success in landing widespread media coverage and how she addressed production and logistical challenges that arose from crushing demand. 33:11: Interview: Carlton Fowler, Managing Partner, Goat Rodeo Capital -- We continued with Carlton Fowler, managing partner of venture capital firm Goat Rodeo Capital. In this clip from Ep. 101, Carlton explained how he identifies new products that have a runway for success, the three tenets that shape Goat Rodeo’s funding decisions and why he is always on the hunt for category-creators. 41:25: Interview: Breezy Griffith, Co-Founder & CEO, SkinnyDipped -- Wrapping up the episode is Breezy Griffith, co-founder and CEO of fast-growing coated nut brand SkinnyDipped. In an interview featured in Ep. 96, Breezy shared a remarkable story about how Skinny Dipped made its way into the offices of two top tech companies and how she built a lasting partnership with a key buyer at Target. Brands in this episode: Zevia, Jones Soda, Coca-Cola, Pepsi, Genius, Amazi Foods, Tru, Nerd Focus, Foodstirs, Fly By Jing, Drnxmyth, Skinny Dipped

An icon of the personal fitness industry and founder of lifestyle platform brand Body By Jake, Jake Steinfeld is also an infomercial legend whose TV appearances have generated hundreds of millions of dollars in sales of exercise equipment and workout videos. Earlier this year, he extended his reach in consumer products with the launch of Don’t Quit, a line of meal replacement drinks developed in partnership with Keurig Dr Pepper (KDP) and brand incubator L.A. Libations. Despite his decades of experience in business, however, the Brooklyn native acknowledges that his foray into the beverage industry is a challenge unlike any he’s  tackled before.  In an expansive interview featured in this episode, Steinfeld opened up about his background as an innovator and entrepreneur, how he identifies synergies and alignment with consumer brands and the keys to cultivating a winning personality. He also shared the most important lessons he’s learned about business and how the partnership with KDP and L.A. Libations evolved from concept into a market-ready brand. Show notes:  0:37: Interview: Jake Steinfeld, Founder, Body By Jake/Don’t Quit -- Steinfeld spoke with Taste Radio editor Ray Latif and kicked off the conversation with a discussion about his memorable cameo in the movie “Coming To America” and why he’s not in the upcoming sequel, why he’s maintained a very early morning routine for decades and how and why he got serious about fitness. He also recounted his breakthrough moment in becoming a trainer to Hollywood stars, how he built the Body By Jake brand and the key to making your own luck. Later, he explained his initial interest in the beverage industry, how a meeting with L.A. Libations co-founder Danny Stepper sparked the idea for protein-centric drink, his involvement in the formulation and packaging of Don’t Quit and what’s next for the brand. Brands in this episode: Don’t Quit

In this episode, we’re joined by Francesco Amodeo, the co-founder and president of Don Ciccio & Figli, an acclaimed distiller of handcrafted Italian herbal liqueurs and ready-to-drink cocktails based in Washington, D.C. Founded in 2012, Don Ciccio & Figli produces beverages in the tradition of Amodeo’s family whose roots in the spirits business began in the 1800’s along Italy’s Amalfi coast. Amodeo’s embrace of his heritage has given way to the development of a highly awarded portfolio of amari, apertivi and cordials and comes amid Americans’ growing interest and demand for Italian liqueurs and bitter drinks. As part of our conversation, Amodeo spoke about following in the footsteps of his family, incorporating a modern touch into old-world production methods, the company’s thoughtful innovation strategy and how it validates new products. He also spoke about the impact of trends on business planning and strategy and how the company has responded to the Covid-19 pandemic via an expansion of its portfolio. Show notes:  1:02: Congratulations Are In Order; Why “Lyte” Drinks Are Having A Moment; J.B. Loves The Sauce -- The episode opens with a conversation about the winners of BevNET and NOSH’s Best of 2020 Awards, and the reason for a certain ice cream brand’s recognition. The hosts also discussed ways to enhance your brain power and business acumen, the emergence of Pedialyte-type drinks for adults and why the crew is jazzed about ginger shots, immunity juices and plant-based dips. 19:47: Interview: Francesco Amodeo, Co-Founder & President, Don Ciccio & Figli -- BevNET founder and CEO John Craven sat down with Amodeo, who spoke about his inspiration for launching the distillery, manipulating a key ingredient to create novel products and why he describes the product portfolio as “different colors for bartenders to paint their canvas.” He also discussed how the company conducts consumer and market research prior to launching a new product, the growth potential for Italian-centric liqueurs and the process of developing Don Ciccio & Figli’s ready-to-drink portfolio, which has blossomed amid the pandemic.  Brands in this episode: Don Ciccio & Figli, Oatly, Ben & Jerry’s, Chobani, Revitalyte, Pedialyte, Gatorade, Hoist, Liquid I.V., Hydrant, Cure Hydration, Sol-ti, GNGR, Legacy Juice Works, Uncle Matt’s, Honey Mama’s, Bonbuz, Bitchin’ Sauce, Bob’s Red Mill, Earth Balance, Assumption Abbey, 12 Tides, Ayoba, Nutella

Few packaged food brands have an A-list celebrity and one of the industry’s most respected leaders as part of their founding team. That is the case, however, with Once Upon A Farm, a mission-drive company that markets organic, nutrient-rich foods, including cold-pressed fruit and veggie blends, smoothies and dairy-free yogurts. Actor and spokesperson Jennifer Garner and John Foraker, who led Annie’s for nearly 20 years through its sale to General Mills, joined Once Upon A Farm as co-founders in 2017 and have since been on a mission to increase awareness and accessibility of the products to kids and parents across the U.S. Despite their experience and resources, Garner and Foraker will admit that the past three years have come with some bumps in the road. In particular, they’ll note that they might have been overambitious and expanded the brand’s retail footprint too quickly. Nevertheless, they view missteps as “key learnings” and a chance to improve upon their business strategy while maintaining a focus on Once Upon A Farm’s core mission and values. In the following interview, Garner and Foraker spoke about how they got involved with the company, identifying roles and responsibilities that would make best use of their time and skill sets and their approach to disrupting a legacy category. They also discussed the importance of making the brand available beyond the coasts, innovating and validating new product concepts and why they believe that “everything starts with the consumer.” Lastly, they spoke about Once Upon A Farm’s evolving relationship with the non-profit organization Save The Children and the company’s response to the Black Lives Matter movement. Show notes:  0:38: Interview: Jennifer Garner and John Foraker, Co-Founders, Once Upon A Farm -- Taste Radio editor Ray Latif and NOSH editor Carol Ortenberg spoke with Garner and Foraker about their motivations to join Once Upon A Farm and why Garner compares her success in the film industry to that of consumer products. They also discussed the impact of “talking the talk,” the evolution of the company’s strategy for winning over retail buyers, merchandising and communicating the brand attributes to consumers has evolved in recent years and why they introduced a line of WIC-certified products. Later, they explained the process for new product development, the introduction of a new sweet potato pie blend and its connection to Save The Children, the importance of staying on mission while being flexible with business strategy and how the company is supporting BIPOC-owned brands through its Entrepreneur Ally initiative. Brands in this episode: Once Upon A Farm, Annie’s, Partake Foods, A Dozen Cousins, Pipsnacks

This week, we’re joined by Justin Fenchel, Aimy Steadman and Brad Schultz, co-founders of Future/Proof, a company focused on developing innovative adult beverage brands for the next generation of consumers. The trio launched Future/Proof’s flagship brand BeatBox Beverages, which markets wine-based cocktails that the company promotes as “party punch,” in 2011. The brand debuted in a 5L bag-in-box package that resembled a boom box (aka a portable stereo system) and was aimed at millennial consumers seeking alternatives to boxed wine and malt beverages.  With its unabashed embrace of party culture, BeatBox, which is available in flavors such as Blue Razzberry and Tropical Punch, found a receptive audience among college students and at music festivals, which in turn helped the brand land a national distribution partner and a major retailer early into its development. In 2014, BeatBox hit the jackpot on reality TV show Shark Tank, picking up a $1 million investment from Mark Cuban, whose funding supported new retail and distribution growth.  Fenchel, Steadmen and Schultz have since built a thriving business, supported by the launch of a 500mL product which has become the fastest growing single-serve wine product in the U.S., according to data from Nielsen. Of course, it wasn’t all wins for BeatBox and the co-founders encountered more than a few stumbles and challenges over the past decade. We unpacked the whole story in an interview included in this episode, which explores the co-founders inspiration for the brand and why naiveté, scrappiness and business school connections were critical to its early development. They also explained why over-preparing was key to winning over Mark Cuban, how the convergence of lifestyle and liquid play into the brand’s trade and consumer marketing strategies, why the company is branching into hard seltzer and canned wine, and the reason behind its bullish stance on crowdfunding. Show notes:  0:42: Strong Vibes For Taste Radio Live; Common Threads In Funding Wins; Oh, And Brad Wants To Fight Bob Dylan -- The hosts kick off the episode with a discussion about Zoom attire, why Brad is so jacked up that he’s ready to box Bob Dylan and a live edition of Taste Radio featuring actor, fitness icon and entrepreneur Jake Steinfeld. They also spoke about the packed agenda for BevNET Live Winter 2020, which will include Speed Dating sessions with top design firms and national retailers, and the links between recently announced investment rounds in the beverage industry. Finally, a recap of some of the notable products sent to the team over the past month, including single-serve bagged coffee, turmeric-infused lemonades, zero-proof cocktails and oat-based snacks. 23:54: Interview: Justin Fenchel, Aimy Steadman, Brad Schultz, Co-Founders, Future/Proof -- Fenchel, Steadman and Schultz sat down with Taste Radio editor Ray Latif for a wide-ranging interview that began with the origins of BeatBox Beverages and how the concept was born and incubated at the University of Texas, how the brand was designed to address the convergence of millennials, boxed wine and music festivals, crowd-sourcing their label design and the remarkable story of how the company landed its first major distribution partner. The co-founders also spoke about learning on the fly about the alcoholic beverage industry, communicating the brand’s key attributes to retailers and consumers, how they landed a spot on “Shark Tank” and picked a $1 million dollar investment from the show. Later, they discussed learnings about BeatBox’s primary package and why it was critical to add a single-serve offering, transitioning distribution to beer wholesalers, how they raised over $800K in a recent crowdfunding campaign and what they’re looking for in a strategic partner. Brands in this episode: BeatBox Beverages, La Colombe, Heaven’s Door Whiskey, ZENWTR Huzzah, Olipop, Culture Pop, Clearly Kombucha, Hint Water, Vita Coco, Forto, Vitaminwater, Cheribundi, Kate Farms, Unity Wellness, High Side Coffee, Solo Coffee, Steeped Coffee, Om Mushrooms, Four Sigmatic, Golden Tiger, Minor Figures, Betera, Happy Snaps, Silverback Beverage Co., Brizzy Seltzer, Corkless

Laura Catena may have one of the most unique resumes that you’d ever come across. Regarded as the face of Argentine wine, Catena presides at the helm of her family’s lauded winery Bodega Catena Zapata, which laid the foundations for the country’s wine to be recognized at the level of its European counterparts. She is also the founder of the Catena Institute of Wine, which focuses on science-driven ways to support and showcase Argentina’s winemaking regions. And, until recently, Catena had worked as an emergency room physician in San Francisco, a job she held concurrently with her wine-related roles.  On the surface, one might think there are few similarities between the responsibilities of a doctor and vintner. Yet, as part of the conversation featured in this episode, Catena explained that her professions intersect in ways that make her better in both roles and allow her to provide more effective care to her patients and craft exceptional wine. We further explored this dynamic in our interview and also delved into Catena Zapata’s history and scientific approach to winemaking. Catena also explained why she feels a heavy responsibility of carrying the whole country of Argentina on her shoulders, why she believes that it is critical to “really listen to people who disagree with you” and discussed her passion for achieving sustainability through innovation. Show notes:  0:44: Interview: Laura Catena, Managing Director, Bodega Catena Zapata -- Taste Radio editor Ray Latif sat down with Catena for an expansive interview in which she discussed how she is supporting workers at her family’s winery in Argentina via telemedicine during the Covid crisis, the origins of Bodega Catena Zapata and why her father was inspired by American winemakers and discussed how malbec has been the key to Argentina’s ascendance in the global wine industry. She also spoke about why she was initially hesitant to join the family business and chose to study and practice medicine instead, how wine transformed her home province of Mendoza into a thriving region and how Catena Zapata’s rise to international recognition was supported by its focus on science and research about Argentina’s climate and soil. Later, she explained how the winery succeeded by winning “hearts and minds,” and why it’s so important to “understand how nature works so that we can preserve it.” Brands in this episode: Bodega Catena Zapata

In this episode, we’re joined by Stu Aaron and Martin Janousek, the co-founders of Bespoken Spirits, a modern distilling company which claims that it can precisely tailor spirits to a desired aroma, color and taste. Using proprietary technology, Bespoken’s production process can be completed in a matter of days as opposed to traditional distilling and aging methods which typically take years.  The company’s business model is two-fold: Bespoken works with small- and mid-sized distillers to craft new products in an accelerated time frame, and also markets a line of branded products. In October, Bespoken also announced a $2.6 million seed funding round, led by noted Silicon Valley investor T.J. Rodgers and baseball icon Derek Jeter who praised the company’s disruptive vision and its focus on sustainability.  Despite significant interest in Bespoken’s technology, there is some skepticism about the company among industry insiders and traditionalists. As part of our conversation, Aaron and Janousek discussed how they are attempting to win over stakeholders and gatekeepers by communicating the benefits of their brand and business. They also explained why they prepared for years before launching the company, how they validated their process and products and why they described Bespoken as an enabler of change, rather than change itself. Show notes:  0:41: It’s A Togroni, Jabroni. And Why Protein Donuts + Adaptogenic Sparkling Teas = WINNERS. -- The hosts chatted about John Craven’s recent attempt at a nip-centric cocktail and Nordic-inspired (but not really) cold-pressed juices, and also shared insights and a behind-the-scenes examination of the recently held New Beverage Showdown and NOSH Pitch Slam competitions. They also congratulated a juice shot brand that recently landed $14.5 million in a new funding round, discussed a new video series produced by NOSH and Mondelez’s SnackFutures innovation unit and shared their thoughts on a few new products to arrive at the office, including boozy cookies, sprouted almonds and sunflower butter sweets. 25:12: Interview: Stu Aaron and Martin Janousek, Co-Founders, Bespoken Spirits -- Aaron and Janousek spoke with Taste Radio editor Ray Latif about their backgrounds in the energy industry, how their interest in high quality spirits sparked the inspiration behind Bespoken and how their complementary skill sets have supported the company’s launch and development. They also discussed how Bespoken is differentiated from other rapid aged spirits companies, the cost and sustainability benefits of their technology and how their process compares to traditional distilling processes, how they define “modern consumers” and why the cohort is demanding products like Bespoken’s. Later, Aaron and Janousek explained why they were patient with the rollout of the company’s spirit line and how they address the traditional storytelling element common to the promotion of spirits. Brands in this episode: Ginsation, Elite Sweets, Kite, Smooth Pops, Kindroot, Everripe, Taika, Kaylee’s Culture, So Good So You, CaPao, Dirt Kitchen, Ruckus & Co., Bahlsen, Baileys, Daily Crunch Snacks, Hlth Punk, A Dozen Cousins, Free2Be, Joolies, Reese’s, Justin’s

Sarah Frey was barely into her 20s when she struck a deal with Walmart for her family’s company, Frey Farms, to supply watermelons and pumpkins to the retailer’s stores across the U.S. The relationship with Walmart helped Frey Farms, which had recently emerged from near foreclosure, become one of the largest suppliers of fresh produce in America, one with farmland in seven states and total sales exceeding $1 billion. Frey’s ability to win over Walmart buyers was documented in a case study published by Harvard Business School about how she successfully negotiated a deal with the world’s largest retailer. In an interview included in this episode, Frey spoke about how she engineered Frey Farms’ remarkable turnaround despite having no formal business training, how she identified and utilized advantages her company had over larger competitors and how she navigated Walmart’s corporate culture. She also explained why the key to farming is managing risk, how consumers’ relationship with food has evolved during the Covid era and what she’s learned about building a beverage company as the founder of watermelon juice brand Tsamma. Show notes:  0:39: Interview: Sarah Frey, Founder & CEO, Frey Farms -- Frey spoke with Taste Radio editor Ray Latif about why she is affectionately known as “America’s Pumpkin Queen,” how hard work was instilled in her from an early age and how her upbringing shaped her perspective on food. She also explained how her entrepreneurial spirit emerged when she began selling pumpkins out of the back of a pickup truck when she was 17, how she learned about building a business and why small businesses will always have an advantage over corporations. Later, she explained why “you need two good years out of five to make it in farming,” the importance of access to healthy food at affordable prices and the only way that products made with upcycled ingredients can be successful. Brands in this episode: Sarah’s Homegrown, Tsamma Juice

This week we sat down with Filipp Chebotarev, the co-founder of Cambridge SPG, a venture capital firm that invests in emerging and innovative consumer concepts. Since launching in 2016, the California-based company has been an active investor in the food and beverage industries and holds stakes in several fast-growing and disruptive brands, including Once Upon a Farm, Vive Organic, Foodstirs, Owl’s Brew, Fish People and Tosi.  Within our expansive conversation, Chebotarev spoke about the firm’s investment philosophy, what he learned from developing an unsuccessful food brand and what role his background in distressed real estate has on funding upstart companies. He also discussed effective strategies for initiating and cultivating relationships with investors, why he’ll review a 70-page pitch deck under the right circumstances and general rules that predict success in food and beverage. Show notes:  0:31: Cann Jacqui Get An Intro To Gwenyth Paltrow? Also, We Have A New Hashtag. -- The episode opens with a discussion about a certain famous actress and entrepreneur making an investment in a cannabis-infused “social tonic” brand, the slew of BevNET, NOSH and Brewbound events coming in December and why Ray fell for this new “proposition.” The hosts also encouraged listeners to send in their nominations for BevNET and NOSH’s Best of 2020 awards and raved about new lines of coated peanuts and canned cocktails. 20:13: Interview: Filipp Chebotarev, Co-Founder/Partner, Cambridge SPG -- Taste Radio editor Ray Latif spoke with Chebotarev about Cambridge SPG’s recent investment in a fast-growing chicken restaurant chain, his transition from investing in real estate to consumer brands and how the firm’s investment strategy has evolved since its launch. He also explained why “the dots have to align for a deal to come together,” the best way to pitch him on LinkedIn, how Vive Organic co-founder and CEO Wyatt Taubman convinced him to invest in the company and how ingredient and formulation trends factor into Cambridge SPG’s funding thesis. Brands in this episode: CANN, Proposition Cocktail Co., Better Booch, Don Ciccio & Figli, Skinny Dipped, Wet Hydration, No Evil, The New Primal, Violife Foods, Once Upon a Farm, Vive Organic, Foodstirs, Owl’s Brew, Fishpeople, Tosi

During our interview with Hoplark co-founder and CEO Dean Eberhardt, he mentioned that some consumers describe the brand’s HopTea beverages as “naughty.” Eberhardt explained while the hop-infused, zero-calorie teas are non-alcoholic, their resemblance to beer -- in taste and packaging -- might make a person blush if they were to drink one during the day or while driving a car. Amid a growing number of Americans interested in sober-curious lifestyles, Hoplark HopTea has found a receptive audience and loyal following among consumers who’ve adopted the brand as a better-for-you alternative to carbonated alcoholic drinks. The products have also resonated with natural product consumers seeking better-for-you beverages; Hoplark landed a national deal with Whole Foods just 16 months after its debut in 2018. The brand has continued to thrive despite the Covid-19 crisis, during which it has built a burgeoning direct-to-consumer business. As part of a conversation featured in this episode, Eberhardt spoke about the development and rise of Hoplark, including why he chose not pursue a career in his family’s business and how that decision paved the way for the brand’s creation. He also explained why Hoplark isn’t specifically promoted to sober-curious consumers, the thought-provoking way he describes the products’ functional attributes, the impact of limited edition flavors on driving brand loyalty and why the company turned down a venture capital investment this past summer. Show notes:  0:39: Interview: Dean Eberhardt, Co-Founder & CEO, Hoplark -- Taste Radio editor Ray Latf spoke with Eberhardt about his early morning habits, how getting fired from his own prior startup led him from Chicago to Boulder Colorado, the “lightbulb” moment that inspired the creation of HopTea and why he and his co-founder spent 18 months developing the formulation and branding  prior to launching the brand. He also explained why he’s “alcohol-agnostic,” his belief that he’s “a marketing textbook’s worst nightmare,” why the company is focused on letting the brand’s consumers “find their own journey” and why he never wants to sell a product based on what’s not in it. Later, he explained how Hoplark prepared for the pandemic, why the company is actively looking for long-term investment partners and not thinking about an exit and why self-manufacturing has been and will continue to be important. Brands in this episode: HopLark, Whole30, Guinness

Jing Gao’s mission to “bring uncensored Chinese flavors to the table” has made her brand a hot commodity. An award-winning chef and former restaurant owner, Gao is the founder and CEO of Fly By Jing, an innovative brand of Sichuan-inspired sauces and seasonings that launched in 2018 and is known for its modern take on Chinese cuisine. In recent months, Gao has overseen a massive spike in demand for the brand’s products, which include a chili crisp, dumpling sauce and mala spice. The surge, driven partly by a New York Times article praising the versatility of the chili crisp, along with the brand’s rabid fan base -- Fly By Jing has over 25,000 Instagram followers -- has put Gao in the enviable, albeit complex, position of managing a very fast-growing company.  In an interview included in this episode, Gao discussed the origins of her passion for Chinese food culture and why she set out to create a brand that could elevate consumers’ expectations for the cuisine’s flavors while increasing Americans’ accessibility to high quality Sichuan-inspired condiments. She also discussed the company’s customer acquisition and marketing strategies, the thought process behind  its upcoming rebrand, managing shortfalls in production and how she addressed racist comments posted on the brand’s Instagram page. Show notes:  0:31: “Star Trek Supernova” > Blue Steel; The Best Of 2020 and Cycling Through A Trademark Battle -- The hosts riffed on Jacqui’s athletic prowess, why you shouldn’t cut your own hair and how entrepreneurs can take the first steps toward winning a BevNET or NOSH Best Of 2020 award. They also discussed why Peloton is angry at Peloton, the upcoming deadline to participate in New Beverage Showdown 20 and Pitch Slam 9, why a recent rebrand had Mike seeing stars and rainbows and why Ray could chug an entire bag of drizzled popcorn. 20:13: Interview: Jing Gao, Founder/CEO, Fly By Jing -- Gao spoke with BevNET CMO Mike Schneider about why she changed her name from Jing to Jenny and then back again, how her travels to China ignited her interest in traditional Chinese cooking and led her to transition out of the corporate world and into a career in food. She also discussed Fly By Jing’s origins as an underground restaurant concept, the decision to launch a consumer brand and why she was intent on using high quality ingredients for the products, and how she leaned on her network in the U.S. and Canada to achieve the highest funded Kickstarter campaign for a craft food product and build a foundation for its consumer base. Later, she spoke about the company’s success in landing widespread media coverage, launching the brand via e-commerce, facing production and logistical challenges that arose from crushing demand, why creating packaging that was “approachable” was key to the rebrand and what’s next for Fly By Jing.  Brands in this episode: Fly By Jing, Don Ciccio & Figli, Solento Tequila, Sweet Chaos, Honey Mama’s, Nuun, Huy Fong

Nick Desai, founder and CEO of pea-based snack brand Peatos, believes that junk food consumers will never trade their Doritos for kale chips. So if you want to disrupt the $21 billion market for salty snacks you have to give consumers what they want -- along with something they didn’t know they needed. Promoted as “a one of a kind ‘junk food’ only without the junk,” Peatos’ crunchy curls and rings were developed to look and taste like legacy snack brands Cheetos and Funyuns but are made with all natural ingredients. The brand’s marketing strategy, which is focused on making direct comparisons between its products’ ingredient profiles and those of popular salty snack brands, appears to be resonating with consumers and industry gatekeepers. Three years since the brand’s debut, Peatos is carried in nearly 5,000 retail locations, including those of Kroger, Safeway and Costco, and the company recently closed a $7 million funding round that will be used to fuel additional growth.  In an interview included in this episode, Desai spoke about the origins of Peatos, why he believes that he’s doing the right thing regardless of the brand’s chances for success, how to achieve meaningful scale amid consumer skepticism about healthy snacking and why he believes that the American dream “is still very much alive.” Show notes:  0:31: Dad Dub, Office Juice and CBD in Sports -- The episode’s hosts chatted about a Skrillex video that no one will ever see, an opportunity for Mike to dust off his longboard and a must-follow Instagram account. They also discussed handcrafted immunity-boosting libations at the office, why CBD beverage brands are targeting athletes, required viewing for anyone involved with or interested in the cannabis space and why Ray loves a particular brand of energy bites. 15:54: Interview: Nick Desai, Founder & CEO, Peatos -- Desai spoke with Taste Radio editor Ray Latif about bringing his kids to industry trade shows and conventions, his father’s influence on his career and his transition from law to investment banking to the food industry. He also discussed how the acquisition of two snack companies paved the way for the development of Peatos, how he navigated a cease-and-desist demand from PepsiCo and why great taste is the only way to convince people to trade their snack brand for another one. Later, he also spoke about his recent Linkedin post about the “American dream” and why he’s optimistic about entrepreneurship in the U.S. despite a challenging year for the country. Brands in this episode: Ocean Spray, Hella Cocktail Co., Sweet Reason, DEFY, Gatorade, Powerade, NanoGAINZ, OFFFIELD, BioSteel,  Nomz, Olipop, Poppi, Health-Ade, Peatos, Cheetos, Fritos, Doritos, Wise Snacks

The familiar adage “plant a seed and watch it grow” is particularly apt for 88 Acres.  Launched in 2015, the Boston-based company produces a range of seed-centric products, including bars, granola, butters and dressings, all of which are free from the top eight food allergens. Focused on products made from whole food, nutrient dense ingredients, 88 Acres’ message of “making more from less” has resonated with consumers beyond the allergen-free community and gradually expanded distribution beyond its roots in the Northeast. Today, the brand is represented nationally in a range of natural and conventional retail chains, including Whole Foods, Target and Sprouts.  In an interview included in this episode, 88 Acres co-founder and CEO Nicole Ledoux spoke about the thoughtful process of scaling from a local to national brand, why she credits in-house production as a significant competitive advantage and how a successful Kickstarter campaign provided the foundation for the brand’s retail launch and successive fundraising initiatives. Show notes:  0:39: Interview: Nicole Ledoux, Co-Founder/CEO, 88 Acres -- Ledoux spoke with Taste Radio editor Ray Latif about why she schedules individual, non-work-related meetings with her team during the pandemic, how a dangerous dinner date inspired the launch of 88 Acres and why finding a co-packer to produce the brand’s initial products was nearly impossible. She also discussed how she and co-founder/husband Rob Dalton mitigated the risk from building a manufacturing facility, why she believes that the brand’s relationship with consumers is enhanced because “we make our own food” and how the company strategizes around innovation and new product development. Later, she explained why establishing milestones and proof points with investors helps create a meaningful track record for additional investment rounds. Brands in this episode: 88 Acres

Carlton Fowler loves the occasional bottle of Miller High Life. But as the co-founder and managing partner of Goat Rodeo Capital, a venture capital firm focused on early stage investments in beverage alcohol, non-alcoholic drinks and cannabis-centric brands, his tastes are a bit more refined. Since its inception in May 2019, Goat Rodeo has invested in eight companies, including ready-to-mix cocktail maker DRNXSMYTH, canned wine brand Archer Roose and Sourced Craft Cocktails, a service that delivers made-to-order cocktails. Goat Rodeo is also an investor in cannabis ingredient supplier Vertosa and cold-pressed lemon water brand Lemon Perfect. The common thread among these brands? They represent concepts that have a unique consumer proposition or go-to-market strategy, according to Fowler. In an interview included in this episode, Fowler discussed why Goat Rodeo’s investment philosophy is rooted in his and partner James Pelligrini’s operational experience in the alcoholic beverage industry, as well as how he identifies new products that have a runway for success. He also explained why he’s bearish on alcohol-free alternatives in the beer, wine and spirits categories and how he evaluates the opportunity for cannabis-based beverages amid an uncertain regulatory environment. Show notes:  0:39:  Reflections On In N’ Out, Zico, Chicago Sauce and Grocery Outlet -- The episode’s hosts revisited a smash and grab in wine country and discussed a slew of upcoming events for BevNET and NOSH, including the next edition of Speed Dating, CBD Today and Tomorrow, New Beverage Showdown 20 and Pitch Slam 9. They also spoke about the news that the Coca Cola Co. will discontinue pioneering coconut water brand Zico, NOSH’s recent new product gallery and Jacqui’s eye-opening visit to a discount supermarket. 19:25: Interview: Carlton Fowler, Co-Founder & Managing Director, Goat Rodeo Capital -- Taste Radio editor Ray Latif spoke with Fowler about his striking LinkedIn headshot, how his experience working with wine conglomerate E & J Gallo helped shape his perspective as an investor and the three tenets that shape Goat Rodeo’s funding decisions. He also discussed how the firm analyzes the potential for non-alcoholic refreshment beverages and why he believes that a popular spirit-alternative brand worked because “it solved a problem for a customer, not a consumer.”  Brands in this episode: Zico, Vita Coco, La Colombe, The Original Chicago Sauce, Bare Bells, Fat Snax, Super Salad Bar, Liquid IV, Hydrant, Magicdates, Vega, Amy’s Kitchen, Good Karma, Meatless Farm, Oggi Foods, Beyond Meat, The Little Northern Bakehouse, Kevita, Chosen Foods, Elmhurst Naturals, Archer Roose, Sourced Craft Cocktails, Drnxmyth, Lemon Perfect, Seedlip, Hoplark HopTea, CANN

Paul Feig has a thing about martinis.  The award-winning director and producer behind comedy blockbusters “Bridesmaids,” “The Heat” and “Spy,” is especially particular about what type of gin goes into the cocktail (note, he says, that there’s no such thing as a “vodka martini”). After spending years searching for the perfect gin to blend in his evening libation, Feig was motivated to launch his own brand, Artingstall’s, which was introduced earlier this year. Years in the making, Feig has been intimately involved with the project, from the development of the spirit itself, to the brand’s custom decanter and label. Now, as he noted in an interview in this episode, comes the hard part. As part of an expansive conversation, Feig spoke about how he developed a passion for cocktail culture, how he balances running a gin brand with his current film and television work and his role in marketing and communication initiatives. He also discussed the similarities between pitching a movie to a studio and pitching Artingstall to retailers and distributors, and other parallels between filmmaking and entrepreneurship. Show notes:  0:40: Interview: Paul Feig, Director, “Bridesmaids” & Creator, Artingstall’s Gin -- Feig sat down with Taste Radio editor Ray Latif, who opened the interview with a chat about the director’s appearance on a popular game show from the 1980s, how cocktail culture influenced his adolescence and embrace of refined lifestyles and how his search for a perfect gin led to him to a partnership with Minhas Distillery. He also discussed how his personality is incorporated into Artingstall’s package and label, why he’s wary of tapping his celebrity relationships to promote the gin and why he compares the business of distilled spirits to movie making. Later, he contrasted his experience as a filmmaker to that of a spirit entrepreneur and spoke about his ultimate goal for Artingstall’s. Brands in this episode: Artingstall’s Gin, Beefeater Gin, Hendrick’s Gin, Oxley Gin, Sacred Gin, Singani63, Casamigos Tequila, Aviation Gin

Named as the fastest growing food company in America by Inc. Magazine, Outer Aisle, which markets cauliflower-based sandwich thins and pizza crusts, is marching toward its mission to revolutionize the bread industry. Launched in 2013, the brand generated $11 million in 2019 revenue and achieved a three-year growth rate of more than 5,000 percent, according to Inc. Magazine’s 2020 “Inc. 5000” list, an annual compilation of the fastest growing privately held companies in the U.S. In an interview included in this episode, company founder and CEO Jeanne David spoke about how she’s built Outer Aisle into one of the leading brands in the burgeoning segment of cauliflower-based bread substitutes and what motivated her to get back into the food industry after swearing she would never do so. She also discussed why she is a proponent of “fact-based selling,” how a commitment to using only whole food, nutrient-dense ingredients has helped differentiate Outer Aisle from its competitors, discussed the cost-benefit analysis of building a production facility and why she turned down three separate venture capital offers last year. Show notes:  0:43: Get Ready For Your “Closeup.” Also, Why Would Anyone Be Bearish On This Hot Category? -- The hosts chat about National Coffee Day, an update on a pioneering cold-pressed juice brand, a deep well of D2C-related content available to subscribers and an upcoming appearance by The Beverage Whisperer on Elevator Talk. Later, Marty breaks down the basics on BevNET & NOSH’s Category Closeup series and his article about the kids’ beverage category in the latest issue of BevNET Magazine, and the hosts share their thoughts on a “hard” partnership between Molson Coors and the Coca-Cola Co. 16:00 Interview: Jeanne David, Founder/CEO, Outer Aisle -- Taste Radio editor Ray Latif sat down with David who discussed her initial foray into the food industry as the founder of a better-for-you cookie dough company, why she transitioned into the corporate world and how a recruiter’s question about her future helped spark the launch of Outer Aisle. She also spoke about how the brand landed its first major retailer despite being ahead of several current food trends, the importance of sales data when meeting with buyers, winning shelf space along the perimeter of the store and the evolution of Outer Aisle’s package design. Later, David explained why the company is setting its sights on the legacy bread industry, avoiding criticism of direct competitors, why she decided not to outsource manufacturing and why she believes that entrepreneurs need experienced advisors and attorneys to vet potential investment partners. Brands in this episode: Suja, Hubble, Capri Sun, Juicy Juice, Monster Energy, Zima, Truly, Samuel Adams, Outer Aisle

There are parts of our interview with Errol Schweizer that might make a few listeners uncomfortable. He knows this, and he’s fine with it. To confront issues of systemic racism, labor inequality and cannabis reform and how they are affecting the food and beverage industry, Schweizer, a veteran food industry insider, trendsetter and entrepreneur, believes that people will need to hear some unsettling stories and statistics. As disconcerting as they are, his goal is to motivate action and change, which is one of the primary reasons that Schweizer co-founded “The Checkout,” a podcast that spotlights diverse voices and stories from across the industry and discusses solutions to create a more just, equitable and resilient food system. Schweizer draws upon his 25-plus year career in the food industry, which includes a decade as the vice president of grocery for Whole Foods where he brought dozens of innovative and disruptive brands to market. Within his role, he helped expand availability of Non-GMO and organic products, advanced fair labor standards and championed the benefits of sustainable agriculture. Since leaving Whole Foods in 2016, he’s been an active advisor to and director of food companies and retailers, including Good Catch, Fairway Market and Good Eggs. He is also a passionate advocate for the legalization and safe use of cannabis, and sits on the board of dispensary chain MedMen and is a co-founder of cannabis-infused beverage brand mood33. As part of our interview, Schweizer spoke about how he evaluates opportunities to align with food and beverage companies, why he once received death threats at Whole Foods for expanding access to a food category and his belief that entrepreneurs behind cannabis-based CPG brands should understand the direct association between the war on drugs, systemic racism and their products. He also explained why he advocates for a $20 minimum wage, the importance of unions in protecting workers, particularly during the pandemic, and how his values and belief system are incorporated into his role as a host for “The Checkout.” Show notes:  0:39: Interview: Errol Schweizer, Co-Founder/Host, “The Checkout” -- Schweizer spoke with Taste Radio editor Ray Latif about what he misses most about “normal life,” how the pandemic has led to new and  positive forms of interconnectivity, why he credits hard work and luck to landing a top role at Whole Foods and the “filters” that dictate his decision to partner with a company or organization. He also discussed why investors of cannabis-based brands must acknowledge and address the impact of the war on drugs on Black Americans and why he advocates for hazard pay and a livable wage for low-wage workers. Later, he spoke about the inspiration behind “The Checkout” and its target audience, how he’s  curating content for the podcast and how he teaches his values to his children. Brands in this episode: Silk, Vital Farms, Beyond Meat, Califia Farms, Siggi’s, Suja, Saffron Road, mood33, Good Eggs, Good Catch, Goodfish, NuttZo

When asked about the reasons why Constellation Brands made a minority investment in his company, Black Button Distilling founder and CEO Jason Barrett specifically noted that the spirits conglomerate was motivated by “the systems [we were] building.” Based in Rochester, N.Y., Black Button launched in 2012 and describes itself as the city’s first grain-to-glass craft distillery to open since Prohibition. Barrett, who founded Black Buttonwhen he was 24 years old, has since developed the business, which is known for its bourbon, gin and bourbon cream, into one of the most respected small-batch spirits producer in the U.S.  Sales have doubled or tripled annually since its launch, and while the pandemic has impacted growth plans for 2020, Black Button has nevertheless persevered, the result of a foundation built on cautious spending and a thoughtful distribution strategy that has deep roots in New York State.  In an interview included in this episode, Barrett spoke about his foray into craft spirits, how a stint in small business consulting impacted his vision for the company, why he didn’t seek outside capital to launch Black Button and why he credits an effective systems management strategy as the key reason that Constellation invested in the distillery. Show notes:  0:34: Try The Boulevadieavery. Plus, Why Are Beer Companies Making Soda And Soda Companies Making Hard Seltzer? -- The episode’s hosts discussed BevNET & NOSH’s upcoming Supercharge D2C event and a recently announced panel for the event, why BevNET staff reporter Brad Avery wants a call from The Food Network, the evolution of Molson Coors into a “total beverage company,” Fuze and Core  Hydration founder Lance Collins’ latest success story and why you should sample a certain Belgian chocolate spread. 16:31 Interview: Jason Barrett, Founder/CEO, Black Button Distilling -- Barrett sat down with Taste Radio editor Ray Latif and spoke about becoming a new dad, how homebrewing paved the way to his passion for distilling and how his degree in political science and experience as a tax advisor have supported him as an entrepreneur. He also discussed why he credits growing up with parents who discussed business at the dinner table and how their laissez-faire approach to child-rearing was impactful as he matured into an adult, the significant upfront costs associated with opening a distillery and why he bootstrapped the company’s launch. Later, he explained why creating and maintaining relationships with executives from Constellation Brands since the early days of Black Button was instrumental in the company’s partnership with the conglomerate and why scrutinizing every cost and prudent spending have been critical components of its growth strategy. Brands in this episode: Hoplark Hop Tea, Catalina Crunch, Huzzah!, Golden Wing, ZENWTR, Core Hydration, Topo Chico, FICKS, Lekkco, Omni Beverage

Josh Cellars founder Joseph Carr describes entrepreneurship as walking the fine line between courage and stupidity. Although he admits to being more on the latter site, given the massive success of the wine brand it’s hard to argue that he hasn’t been on the right side. He’ll also admit, however, that he had to work harder than anyone to get his company to where it is today. Over the past decade Josh Cellars, which Carr launched in 2009 and named as a tribute to his father, has grown to become the number one premium wine brand in the U.S. and is projected to sell four million cases by the end of 2020. While Deutsch Family Wine & Spirits acquired the brand in 2012, Carr has continued to represent Josh Cellars as its founder and steward, along with that of sister company Joseph Carr Wines, a producer of handcrafted European-inspired wines. In an interview included in this episode, Carr spoke about how diligence and self-education were critical in turning his passion into a career and why he left a lucrative, cushy job to launch his own company. He also explained his definition of hard work and how Josh Cellars has articulated a positioning that is both premium and accessible. Show notes:  0:39: Interview: Joseph Carr, Founder, Josh Cellars & Joseph Carr Wines -- Carr spoke with Taste Radio editor Ray Latif about growing up as the son of a lumberjack and how hitchhiking across the country led him to California and the porchside tasting that sparked his passion for wine. He also spoke about why making a “personal commitment” to a career meant becoming fluent in wine and finance, how he quickly rose in the ranks to become the jetsetting president of an Australian wine company and how the events of 9/11 led to his decision to start his own company. Carr also discussed the critical role his late wife played in launching and developing Josh Cellars, why he pursued the negociant model of selling wine and why he urged entrepreneurs not to cash in their 401Ks. Later, he spoke about selling the first 1,000 cases of his wine out of the back of his trunk, how sales at a supermarket in New Hampshire was the first indication that Josh could be a big wine brand and how he won over industry influencers and gatekeepers. Brands in this episode: Josh Cellars, Joseph Carr Wines

How does the entrepreneur of an upstart food brand gain over 20,000 followers on LinkedIn in less than 18 months? In a word: positivity. Mark Samuel is the founder and CEO of IWON Organics, a brand of protein-infused snacks, that include puffs and crispy sticks. A serial entrepreneur, Samuel founded several businesses in the fitness and finance industries prior to launching IWON in 2016. The brand is sold in nearly 5,000 locations nationwide, including at Kroger, Safeway, Sprouts and Whole Foods stores. Company revenue grew by 300% from 2018 to 2019 and while the pandemic has impacted growth in 2020, IWON has continued to expand its retail and distribution footprint over the past year.  Samuel has chronicled the company’s wins, losses, opportunities and challenges via LinkedIn, where he has amassed over 20,000 followers. Through his upbeat and motivational posts, Samuel has become an influential voice within the food and beverage community and, in the process, expanded awareness of IWON to industry gatekeepers and amplified its message as a differentiated brand within a crowded protein snack space.  In an interview included in this episode, Samuel spoke about his experience building IWON, what he defines as the brand’s “why” and how he effectively engages with his followers on LinkedIn. He also explained how he incorporates both confidence and vulnerability into his social content and why patience is a virtue, especially after hearing the word “no.”  Show notes:  0:35: Supercharge Your Life, Then Chill -- The episode’s hosts discussed BevNET/NOSH’s upcoming Supercharge D2C event, which is taking place on Sept. 29 and will help entrepreneurs and executives develop, refine and energize their approach to the direct to consumer channel. They also congratulated Ted Fleming and his team at non-alcoholic beer company Partake Brewing which raised $4 million in a Series A led by CircleUp, PepsiCo’s launch of relaxation drink brand Driftwell and how it fits into an emerging set of “Relaxation 2.0” beverages and also shared valuable updates to our Brand Spotlight platform. 15:21 Interview: Mark Samuel, Founder & CEO, IWON Organics -- Taste Radio editor Ray Latif sat down with Samuel who spoke about managing home, work and family life, including the challenges of raising children as a single parent and Zoom learning. Samuel also discussed how his experience working at a hotel enhanced his salesmanship, the influences that shaped his decision to start a food company and the steepest part of the learning curve in launching a packaged brand. Later, he explained why a commitment to consistent and useful content helped him build his LinkedIn following, why he doesn’t shy away from stories about failure in his feed and why posts about mental health and reducing alcohol consumption have been among his most popular. Brands in this episode: Partake Brewing, Driftwell, Dream Water, Recess, Brew Dr. Kombucha, Moment, Droplet, Kokomio, Vive Organic, Sunscoop, Granny Squibb, Karma Water

CJ Rapp knows a thing or two about being ahead of the curve. A beverage industry veteran who launched his first brand in 1985, Rapp has created several disruptive drink concepts that, while possibly slightly too novel for their time, were predecessors to mainstay categories today. That list includes Jolt Cola, a highly caffeinated soda brand that became a cult hit among software coders and third-shift workers and was a forerunner to the energy drink category. While Jolt, along with some  of Rapp’s other inventions like DNA, an alcohol-spiked spring water, have been discontinued, his latest project, Karma Water, is thriving. Launched in 2011, Karma is a brand of immune-boosting wellness beverages that feature a patented push cap which keeps flavor and functional ingredients separate from the liquid until the point of consumption. Although Karma Water was not the first of its kind, Rapp has drawn upon his decades of experience to build a brand that has outlasted similarly positioned and better capitalized competitors, developed a broad retail footprint and landed a key strategic partner in beverage alcohol giant Constellation Brands.  In an interview included in this episode, Rapp spoke about cutting his teeth in the industry and how lessons learned from his days building Jolt have supported the development of Karma, including the critical importance of distribution partners. He also explained why he defines himself as a “marketer,” and what he believes to be the guiding path for any entrepreneur. Show notes:  0:41: Interview: CJ Rapp, Founder & CEO, Karma Water -- Taste Radio editor Ray Latif opened the conversation with Rapp with a discussion about the entrepreneur’s background growing up in upstate New York and how his exposure to the beverage industry at a young age drove his interest in brand building. Rapp also spoke about how Jolt Cola was conceived, the innovative distribution strategy that paved the way for other independent drink brands and the key lesson learned from launching several ahead-of-their-time beverages. Later, Rapp discussed how Karma was influenced by the success of Vitaminwater and how the company sought to create a more efficacious beverage than existing functional products, as well as its measured approach to growth and raising capital, why consumer education has been a consistent challenge and how he attempts to find a balance between work and family life. Brands in this episode: Karma Water, Jolt Cola, Red Bull, Corona Extra, Vitaminwater

In this episode, we sat down with Dave Colina, the founder and CEO of O2, a brand of natural sports recovery drinks formulated with oxygenated water and electrolytes. Launched in 2014, O2 took a patient growth strategy during its first few years on the market. In recent months, however, O2 has generated record revenue via direct-to-consumer sales along with those at retail partners, including Kroger, Sprouts and Publix. Those sales have helped fuel the brand’s philanthropic initiative to donate 50% of profits to independent gym owners affected by COVID-19. As part of our conversation, Colina explained how O2’s strategic decisions over the past five years have helped the company to meet the challenges and opportunities of the last five months, including how he overcame formulation issues while continuing to incubate the brand and why he was adamant in his support of gym owners despite a steep cut into the brand’s profits. He also explained why he is supremely confident in the ability of his team to plan and execute during unpredictable times and why he believes that entrepreneurship is as much about personal growth as building a successful brand. Show notes:  0:41: We Get A Closeup On Coffee, Co-Ops And Cookie Dough -- The hosts opened the episode with a note about a new mailing address for BevNET HQ -- 65 Chapel St. Newton, MA 02458 -- and discuss the inaugural episodes of our new Category Closeup and Product Showcase video series, which focused on ready-to-drink coffee. They also discussed notable brands they encountered over Labor Day weekend, and how brands attempt to strike a balance between healthy, tasty and approachable. 18:23: Interview: Dave Colina, Founder/CEO, O2 -- Colina spoke with Taste Radio editor Ray Latif about why he left a promising career in the corporate world to become a beverage entrepreneur, why he partnered with a physician to develop the brand and how the first the first batch of O2 was made in a fish tank. He also discussed how the company’s motto of “Honesty, Humility, Hustle” has guided the team throughout prior to and during the pandemic, why he has never questioned his decision to launch O2 and why the company has been so successful in converting consumer trial into repeat purchases. Brands in this episode: O2, Montauk Tea, Vitaminwater, Vita Coco, Essentia Water, Bitter Love, Sir Kensignton’s, Hella Cocktail, Moxie, Pure Batch, Sunscoop, Peatos, Cheetos

A few months before launching Stacy’s Pita Chips, co-founder Stacy Madison was struggling to find quarters to pay for her laundry. That became less of an issue a few years later, when she sold her company to PepsiCo for a reported $250 million.  A social worker by training, Stacy founded Stacy’s Pita Chips with ex-husband Marc Andrus in 1997. By the time the brand was acquired in 2006, its products were distributed nationally and generating $65 million in annual revenue. In an interview included in this episode, Madison explained that the story of how her namesake chips became a grocery staple has little to do with a sophisticated business strategy and was instead driven by a determination to never again scrounge for laundry quarters.  Within our conversation, she shared essential lessons learned from building her company, including those that she’s applying to her latest venture, BeBold, a brand of nut-based refrigerated energy bars, and as an advisor for Stacy’s Rise Project, a grant and mentorship program focused on supporting early-stage female entrepreneurs. Madison discussed her thoughts on the definition of success, why she credits having a “nothing to lose” attitude as key during her early days as an entrepreneur, what she views as the most significant mistake in building Stacy’s Pita Chips and the altruistic reason that she decided to get back into the packaged food industry. Show notes:  0:37: Interview: Stacy Madison, Founder, Stacy’s Pita Chips/BeBold -- Madison sat down with Taste Radio editor Ray Latif for an expansive interview that began with a discussion about an important morning routine and how she defines success. She also discussed how timing and opportunity factored into her decision to launch thefood cart in Boston that spurred the creation of her pita chip brand, how a lack of personal obligations factors into her company’s growth and when it’s critical to chase down unexpected opportunities. Later, Madison discussed her investment philosophy and why she believes that “sometimes people with big business plans get in the way of themselves,” why in-house production provided Stacy’s Pita Chips with a competitive advantage over other snack brands and why she regrets not hiring in critical roles earlier into the company’s growth She also spoke about the launch and development of BeBold and how she perceives the bars as improving upon existing products in the space and how she advises and mentors participants in Stacy’s Rise Project. Brands in this episode: Stacy’s Pita Chips, BeBold, Chobani, Kind Snacks

In this week’s episode, we’re joined by Breezy Griffith, co-founder and CEO of SkinnyDipped, a Seattle-based brand of almonds and cashews that are coated with a thin layer of chocolate or yogurt. Launched in 2013, SkinnyDipped is one of the fastest growing food and beverage companies in America; according to Inc magazine’s annual Inc 5000 list, SkinnyDipped’s revenue has grown by 1,550% over the past three years. To keep up with surging demand, the company raised over $10 million in new funding in July which included an investment from pop music star Shakira. As part of our conversation, Griffith spoke about her background as an entrepreneur and how her experience building businesses post-college fueled the launch and development of SkinnyDipped. She also spoke about why persistence was critical to landing the brand’s first retail accounts, how guts and guile got the products into the office pantries of Google and Microsoft, how she orchestrated national distribution of the brand at Target and why she’s turned to an industry veteran to manage day-to-day operations. Show notes:  0:34: We Have So Much For You To See -- The episode opened with a chat about how actor and comedian Craig Ferguson has influenced Ray’s hosting style and a new and incredibly useful calendar that highlights recent and upcoming video content published by BevNET and NOSH. The hosts also discussed tips on how to apply for and land placement in strategic incubators and accelerator programs and how food and beverage brands are supporting “deprived” NYU students. 12:23: Interview: Breezy Griffith, Co-Founder/CEO, SkinnyDipped -- Taste Radio editor Ray Latif sat down with Griffith, who discussed the origins of her unique first name, how selling polished rocks as a child and meal kits in NYC paved the way for a career in entrepreneurship and why she decided to go into business with her mother and two friends to launch SkinnyDipped. She also spoke about what literally cornering a grocery store owner taught her about sales, shared a remarkable story about how SkinnyDipped made its way into the offices of two top tech companies and how she built a lasting partnership with a key buyer at Target. Later, she explained the role that CAVU co-founder and SkinnyDipped investor Rohan Oza has had on the brand’s development and why shedding her role as president of the company has paid significant dividends. Brands in this episode: Nadi, Dabbly, Stacy’s Pita Chips, Spudsy, SkinnyDipped, Tiesta Tea

During our interview with Dadz co-founders Max Greenfield and Mike Constantiner, each bore the classic signs of dad fatigue: three-day facial scruff, baseball caps pulled over weary eyes and a slightly dazed demeanor.  Managing the day-to-day strains of fatherhood is the reason that Greenfield, an actor known for his roles in the television series “New Girl” and “The Neighborhood,” and Constantiner, a veteran CPG entrepreneur, launched Dadz, a platform company focused on benefiting the lives of modern dads via performance supplements, personal care products and lifestyle tips. Debuted in June, Dadz’ first product is a plant-based and natural energy supplement powder called the Lightning Stick, which promotes optimized mental clarity and focus and is sold direct-to-consumer. The company also formed a strategic partnership with Life of Dad, a popular social platform and online community for dads.  Within our interview, Greenfield and Constantiner spoke about the origins of Dadz and their respective roles in the company, how the brand is resonating with target consumers amid the pandemic and how they are addressing skepticism about the need for a dad-focused brand. Show notes:  0:43: Interview: Max Greenfield and Mike Constantiner, Co-Founders, Dadz -- Greenfield and Constantiner spoke with NOSH editor Carol Ortenberg about how they commercialized the concept for Dadz, why they chose to launch a better-for-you energy drink as the brand’s first product and how they’re attempting to reach a “new generation of dads.” They also discussed the importance of a strong founding team and why it offers a “shortcut” to a fast start, why Constantiner views Greenfield as “the epitome of the modern dad,” lessons from a failed startup, the challenges of launching a DTC  brand and how they are integrating social media into the brand’s marketing plan. Later, they shared takeaways from Dadz’ first few weeks on the market, how the brand is being communicated to the trade and consumer press and the long-term goal for the company. Brands in this episode: Dadz

This week, we’re joined by Hannah Crum, the co-founder and president of Kombucha Brewers International (KBI), a trade association whose stated mission is to promote and protect commercial kombucha brewers around the world. For over a decade, Crum, who’s also the founder of homebrew education platform Kombucha Kamp, has been one of the most influential figures in the development of the kombucha industry. A respected voice among her colleagues, Crum’s work has supported the creation of educational initiatives and production standards that have shaped the modern kombucha category.  As part of our conversation, Crum discussed how her passion for kombucha spurred the creation of KBI, how she manages a membership group comprised of “frenemies,” the recent launch of a Code of Practice for brewing kombucha and why she believes it’s important to support the category’s evolution despite the misgivings of some within the space. Show notes:  0:35: We Have A New Mailing Address. Plus, A Camping Hack That Will Change Your Life. -- The episode’s hosts chatted about BevNET HQ’s move down the road to Newton, Mass. (note our new address: BevNET/NOSH 65 Chapel Street, Newton MA 02458), how an unlikely cuisine provided the perfect camping food for brand specialist Melissa Traverse and her family and the potential career of a “condiment magician.” They also discussed news about the sale of a prominent PR firm, how our Brand Spotlight platform provides a critical conduit to industry gatekeepers and professionals amid the pandemic and congratulated an upstart sparkling water brand that recently completed a $1.3 million funding round. Ray also shared details about how scotch whisky brand Bruichladdich is taking "No Hidden Measures" when it comes to what's inside the bottle. 17:11: Interview: Hannah Crum, Co-Founder/President, Kombucha Brewers International (KBI) -- Crum spoke with Taste Radio editor Ray Latif about how her background in acting and love for fermented foods provided a useful foundation for the establishment of KBI, how she worked with kombucha entrepreneurs to address a category crisis in 2010 and how she sourced guidance and feedback on KBI’s code of practice. She also discussed the impact of new kombucha-based and shelf-stable products on expanding awareness and sales for the category and shared her thoughts on the increasing influence of strategic beverage companies getting involved in the space. Brands in this episode: Brooklyn Delhi, Maya Kaimal, Coconut Bliss, Sir Kensigton’s, Lupii, Moodygirl Chocolate, Sanzo, Bruichladdich, Kombucha Kamp

You might recognize Tony’s Chocolonely by its quirky labels and comic font logo. Behind the Dutch brand’s playful vibe, however, is a profound mission to end the use of child labor within the cocoa industry. Founded in 2005, Tony’s has emerged as a popular international chocolate brand sold throughout Europe and the United States. Led by its purpose-driven strategy, the company is grounded in fair-trade business practices, deep relationships with its sourcing partners and measurable goals for social impact. In an interview included in this episode, Ynzo van Zanten, Tony’s Chief Evangelist, spoke about how the company has navigated the development of a premium brand while staying focused on its overarching social mission, how to build a purpose-driven team and how to attract investors when “money is not a goal.” Show notes:  0:40: Interview: Ynzo van Zanten, Chief Evangelist, Tony’s Chocolonely -- Taste Radio editor Ray Latif spoke with van Zanten about the genesis of Tony’s, how his work experience led him to the company and why he believes that being financially successful and socially responsible should not be viewed as “two opposite ends of the spectrum.” He also discussed how Tony’s promotes its mission on packaging versus through digital content, how consumers rank the brand’s attributes and how the company evaluates margin and profitability when pricing its products. Later, he explained how the company measures social impact via a proprietary system, how Tony’s won over private equity firms Verlinvest and Jam Jar, the strategy for expanding retail placement and distribution internationally and how other CPG companies can support the brand’s mission. Brands in this episode: Tony’s Chocolonely, Patagonia

In this episode, we sat down with Simon Sacal, the founder and CEO of innovative food platform Solely. Known for its unique fruit jerky strips, which are sold at Whole Foods locations nationwide, Solely launched in 2018 with the mission to rethink how food is developed, grown, sourced, processed and sold. The brand has invested heavily in agriculture and food technologies to create nutrient dense and differentiated products, including a recently debuted line of spaghetti squash, that appeal to a broad spectrum of consumers.  In an interview included in this episode, Sacal spoke about his background as a food entrepreneur beginning as a teenager and how his career culminated in the development of Solely. He also explained why the company’s strategy and focus is “exactly the opposite of the easy way,” and why Solely doesn't launch a product unless it identifies “a huge advantage” over a competitor. Show notes:  0:22: It’s High Time We Discuss This Subject... And Blueberry Drizzled Popcorn. -- The show opens with a chat about how Jon Landis is managing life without live Phish concerts, Ray’s love for a new line of sweet and savory popcorn and why BevNET’s Brand Spotlight is an attractive and affordable option for developing companies. The hosts also discussed Beth Kaiserman’s article about how the industry can work together to address inconsistencies in how CBD-infused food and beverage products are measured and labeled. 18:59: Interview: Simon Sacal, Founder/CEO, Solely -- Taste Radio editor Ray Latif spoke with Sacal about why Solely’s home market of San Diego has become a hub for innovative food concepts, his foray into food entrepreneurship with the launch of a fat-free potato chip brand and what he learned from the experience and the mission and focus of his family’s company, Fruitex. He also discussed why the term “food technology” is often misunderstood and what it means to Solely, what inspired the idea for a fruit jerky snack and how he negotiated a nationwide deal with Whole Foods. Later, he explained his vision for creating a broad portfolio of indulgent, clean label and affordable products and how the company identifies and works with investors that align with its long-term strategy. Brands in this episode: The Safe + Fair Company, Vive Organic, DEFY, Solely

They say necessity is the mother of invention. Sometimes, inventions are created by mothers who identified an unmet necessity. That was the case with Bitsy’s, a brand of organic, vegetable-infused kids' snacks, including cookies and crackers. Launched in 2012 by social entrepreneurs Maggie Patton and Alex Buckley, the company’s mission is to make healthy and nutritious snacks accessible and affordable to all families. In May, Bitsy’s announced that actress Gabrielle Union, who has long been an admirer and customer of the brand, had joined the company as a co-founder and taken an active role in sales, marketing and product development.  In the following interview, Union, Patton and Buckley spoke about the history and evolution of the brand, which recently picked up placement at 1,600 CVS stores nationwide. As part of their conversation, they discussed Gabrielle’s interest in joining the company and alignment with Maggie and Alex, how they communicate the brand’s healthy halo to kids and parents, why asking for help has to be a priority for entrepreneurs and how the food industry can work together to mainstream healthy food for kids. Show notes:  0:40: Interview: Gabrielle Union, Maggie Patton and Alex Buckley, Co-Founders, Bitsy’s — NOSH editor Carol Ortenberg spoke with Union, Patton and Buckley about how their respective backgrounds led to the creation and development of Bitsy’s, why they are wary of demonizing vegetables in how they promote the products and how they speak to consumers via the brand’s packaging. They also discussed how Patton and Buckley’s past work in the non-profit sector led them to Union, why they emphasize making the brand accessible and affordable in mainstream retailers and why leading with transparency and humility is critical to winning support for their vision. Later, they explained Bitsy’s channel strategy, getting retail buyers on their side and how Union is leveraging her massive social media following to build awareness for the brand. Brands in this episode: Bitsy’s

This week, we’re joined by Greg Fleishman, the co-founder and CEO of clean label baking mix and snack company Foodstirs. A veteran marketing executive with over two decades of experience working with startup brands, including Kashi, Suja and Sambazon, Fleishman is no stranger to the constant challenges that are common to entrepreneurial companies. And he believes that it’s the daily ebbs and flows of running a business that provide entrepreneurs with the capabilities to navigate the uncertainties of the Covid-19 crisis. As part of our conversation, Fleishman discussed how he’s applied lessons learned from his career into Foodstirs, which, like many companies, had to rethink its business strategy and adapt to a new consumer environment within a matter of weeks. He also explained how to manage and enhance relationships with retail buyers, why it’s critical to leverage every resource at your disposal and why consumer communication is the one thing that keeps him up at night. Show notes:  0:38: Time To Step Into The “Spotlight.” Plus, Puffs, Protein and Pop. -- The episode opens with a discussion about a new feature on BevNET and NOSH called Brand Spotlight, a platform which showcases new, updated and emerging brands. The hosts also spoke about notable products encountered over the past week, including avocado-based puffs, a spirit-sounding plant-based protein bar, a new brand of probiotic sodas and a “special” aperitif. 12:09: Interview: Greg Fleishman, Co-Founder/CEO, Foodstirs -- Fleishman, who previously appeared in Taste Radio episodes 69 and 110, spoke with Taste Radio editor Ray Latif about why brands that serve a social purpose and mission are often more successful than others and shared a brief history of Foodstirs as a baking kit brand and the company’s decision to expand into ready-to-eat products. He also discussed how the Covid-19 crisis kickstarted a resurgence in home baking and why he believes it will continue for years to come, why he encourages entrepreneurs to “be a camel, not a unicorn” and the importance of collaborating with retail buyers when formulating an innovation strategy. Later, he explained why ambassadors are key to Foodstirs’ marketing initiatives and how he considers tone when crafting copy for social media and advertising campaigns. Brands in this episode: Mezcla, AvoCrazy, Culture Pop, Health-Ade, Olipop, Poppi, Aura Bora, Foodstirs, Annie’s

This special episode of Taste Radio features highlights from interviews with six entrepreneurs who joined us on Taste Radio during the first half of 2020. Our guests include Siete Family Foods co-founder and CEO Miguel Garza; Nick & Elyse Oleksak, the co-founders of Bantam Bagels; Miyoko’s founder and CEO Miyoko Schinner; Ben Van Leeuwen, the co-founder and CEO of Van Leeuwen’s Ice Cream; Orgain founder and CEO Andrew Abraham; and Gail Becker, the founder and CEO of Caulipower. Show notes: 1:36: Interview: Miguel Garza, Co-Founder/CEO, Siete Family Foods -- We kicked off the show with Miguel Garza who we featured in Ep. 214. Miguel is the co-founder and CEO of fast-growing Mexican-American brand Siete Family Foods, which markets tortillas, taco seasonings, queso dips and enchilada sauces, all of which are plant-based and grain-free. In the following clip, Garza spoke about the importance of family in how the company operates, the hallmarks of its product development and innovation strategies, and why Siete avoids chasing trends. 7:51: Nick & Elyse Oleksek, Co-Founders, Bantam Bagels -- Next up are Nick & Elyse Oleksek, the co-founders of bagel and breakfast bite company Bantam Bagels. Launched as a retail concept in 2013, Bantam Bagels has since evolved into a sprawling platform brand that includes mini stuffed pancakes and egg bites that are sold at Safeway, Target and Costco and also in pastry cases at Starbucks. In this clip, from Ep. 208, the Olekseks explained why investing in PR has been crucial to the brand’s success and how they define the phrase “fake it till you make it.”  14:45: Miyoko Schinner, Founder/CEO, Miyoko’s -- Let’s continue with Miyoko Schinner, the founder and CEO of pioneering plant-based cheese and butter company Miyoko’s Creamery. In a clip from Ep. 198, she spoke about how poor leadership led to past failures and early struggles, and why she describes her business as “a mission with a company.” 18:56: Interview: Ben Van Leeuwen, Co-Founder/CEO, Van Leeuwen Ice Cream -- Next, we featured Ben Van Leeuwen, the co-founder and CEO of Van Leeuwen Ice Cream. Launched in 2008, the premium ice cream brand and retailer has evolved into a broad platform with 22 ice cream shops in New York and California and a wholesale pint business with more than 1,500 accounts across the U.S.  In a clip pulled from an interview included Ep. 203, Van Leeuwen discussed launching a business in the midst of a recession and why “running lean was just the default” when building the company. 24:11: Interview: Andrew Abraham, Founder/CEO, Orgain -- We continued with Andrew Abraham, the founder and CEO of protein-centric brand Orgain. Introduced as a first-to-market brand of organic protein beverages, Orgain has since grown into a thriving platform for protein drinks, powders and bars. In this clip, pulled from Ep. 197, Abraham discussed learning the ropes of the food and beverage industry, why entrepreneurs that are not well-capitalized from the outset might be in for a bumpy ride, how he convinced his family that, despite significant losses, the brand was on a positive trajectory and why he believes that “the best defense is a super aggressive offense.”  29:57: Interview: Gail Becker, Founder/CEO, Caulipower -- Last, but certainly not least, we have Gail Becker, the founder and CEO of Caulipower the vegetable-forward brand, best known for its gluten-free, cauliflower crust pizzas. Last year, after just three years on the market, the company generated an estimated $100 million. As part of an interview featured in Ep. 196, Becker discussed the value of taking risks, breaking traditional “rules” for packaging and retailing of a food brand and what she learned about the food business from working at her father’s store as a five-year-old. Brands in this episode: Siete Family Foods, Bantam Bagels, Starbucks, Miyoko’s, Van Leeuwen Ice Cream, Orgain, Caulipower

In this week’s episode, we sat down with Emily Kanter, co-owner and CEO of Boston-area natural products retailer Cambridge Naturals. A family-owned business that operates two stores focused on nutritional supplements, body care products and organic foods and beverages, Cambridge Naturals has cultivated a loyal customer base within the Boston area and has been recognized for its unique and constantly rotating product selection.  As part of our conversation, Kanter spoke about the history and evolution of the retailer and the factors that determine its selection. She also discussed how she develops relationships with brand owners and evaluates emerging trends and why Cambridge Naturals was one of the first area stores to carry CBD-infused products. Show notes:  0:38: Naturally, We Talked About Erewhon, Elevator Talk, Carlton and Odwalla -- The hosts chatted about their experiences shopping at Cambridge Naturals, encouraged entrepreneurs to continue sending news to BevNET and NOSH throughout the summer and also to apply for our Elevator Talk Livestream series. Later, they chatted about a star-making turn for actor Alfonso Ribeiro, Mike’s strange database of 80’s trivia and reflected on the recent decision by the Coca-Cola Co. to discontinue Odwalla. 11:48: Interview: Emily Kanter, Co-Owner/CEO, Cambridge Naturals -- Taste Radio editor Ray Latif spoke with Kanter about the recent reopening of Cambridge Naturals’ locations for in-store shopping, her decision to take the reins of her family’s business six years ago, why the retailer stopped selling groceries in the 1990’s and why it resumed a few years later. She also explained what she looks for in a brand’s backstory and what would make her less inclined to stock a new product, why Cambridge Naturals is consistently rotating its selection and why the company tries to be on “the cutting edge, but not bleeding edge” of emerging trends. Later, she expressed optimism that the FDA would provide concrete guidance about CBD-infused foods and beverages and how entrepreneurs interested in partnering with  the retailer can connect with her team. Brands in this episode: Odwalla, Pepsi, Califia Farms, Naked Juice, Patagonia, The Coconut Cult, GT’s Kombucha, Waku

We first featured  Jim, Jake and Jordan DeCicco, the brothers and co-founders of Kitu Life Super Coffee, on Taste Radio back in May 2018. At the time, their two-year-old brand, originally known as Sunniva Super Coffee, was on track to generate $3.5 million in annual revenue. In the 24 months since, the company has been on a torrid pace, having built a national distribution network and retail presence that includes Kroger, Publix, Target and Walmart. The brand is expected to pull in $70 million in sales by the end of this year. Earlier this month, Kitu Life announced a distribution agreement with beer giant Anheuser-Busch InBev (ABI), which will carry the brand’s products on its trucks nationwide. ABI also acquired a stake in the company via its investment arm, Zx Ventures, as part of a new funding round which is reported to be in the $25 million range. Growing up fast? It’s an understatement for the DeCicco brothers, who we sat down with for an interview featured in this episode of Taste Radio.  As part of our conversation, they opened up about riding the wave of growth and why their success has been as much about avoiding the wrong moves as it is about making the right decisions. They also discussed the role that mentors and advisors have played in steering company strategy, how they’ve adjusted their management style to meet the needs of an evolving workforce, why they’ve simplified communication about the beverages and their perspective on raising capital and aligning with strategic investors. Show notes:  0:42: Interview: Jim, Jake & Jordan DeCicco, Co-Founders, Kitu Life Super Coffee -- The DeCicco brothers sat down with Taste Radio editor Ray Latif for an expansive conversation that began with a chat about their living situation and thoughts on whether “Shark Tank” judges regret not investing in the brand. They also discussed the evolution of Kitu Life’s distribution strategy, why they initially turned down opportunities for placement in Walmart and Kroger, the importance of “looking like a billion dollar brand,” and why they believe that the company’s team “is our barrier to entry.” Later, the brothers explained why they dialed down messaging about the beverages’ functional benefits and instead focused on the products’ taste and lack of added sugar, engaging ABI long before their recent deal with the company and what, if any, concerns they have about equity dilution. Brands in this episode: Kitu Life, Honest Tea, Bai, Bang, Vitaminwater

This edition of Taste Radio Insider features highlights from interviews with six entrepreneurs and experts who joined us during the first half of 2020, including TRUFF hot sauce founders Nick Guillen and Nick Ajluni; Anouck Gotlib, CEO of Belgian Boys; Nona Lim, founder/CEO of Nona Lim; GT’s Living Foods founder/CEO GT Dave; Ashley Thompson, co-founder/CEO of MUSH; and Lee Robinson, director of dairy and beverage for Whole Foods Market. Show notes:  0:53: The Answer Was Always Landis; No FOMO For Subscribers -- The episode’s hosts opened the show with a chat about a new macaroni and cheese dispensing system called “Mac on Tap.” They also spoke about notable presentations and panel discussions from the recently held BevNET and NOSH Virtually Live conference and how subscribers have exclusive access to over 40 sessions from the event. 10:49: Interview: Nick Guillen and Nick Ajluni, Co-Founders, TRUFF -- We kicked things off with Nick Guillen and Nick Ajluni, founders of TRUFF, a fast-growing brand of upscale, truffle-infused hot sauces. In the following clip, pulled from Ep. 70 of Taste Radio Insider, Guillen and Ajluni discussed their approach to product development, working with influencers, and the importance of community management and exceptional customer service.   15:44: Interview: Anouck Gotlib, CEO, Belgian Boys -- Next we featured Anouck Gotlib, the CEO of European breakfast and snack food brand Belgian Boys. Within our interview from Ep. 73, Anouck explained how she’s cultivated strong relationships with retail buyers,  why she believes there’s a big opportunity for breakfast foods and how Belgian Boys is expanding its presence in Walmart. 20:41: Interview: Nona Lim, Founder/CEO, Nona Lim -- We continued with Nona Lim the founder of namesake brand Nona Lim, which markets a variety of better-for-you and convenient Asian-inspired foods, including broths, sippable soups and noodle bowls. In Ep. 71, Nona explained why she describes venture capital as a “double-edged sword” and why she jokes that a partnership with an investor is “worse than getting married.” 26:15: Interview: GT Dave, Founder/CEO, GT’s Living Foods -- Next up was GT Dave, Founder/CEO, GT’s Living Foods, the maker of GT’s Kombucha. In an interview from episode 86, GT spoke about why founders should celebrate their idiosyncrasies to better connect with consumers, why he’s embraced a more public persona and how he steered a positive outcome following the publication of a provocative profile of him in “Forbes.” 33:20: Interview: Ashley Thompson, Co-Founder/CEO, MUSH -- We continued with Ashley Thompson, co-founder and CEO of MUSH, an innovative brand of ready-to-eat oatmeal. We spoke with Ashley in Ep. 81 and in this clip, she explains why she set out to create a “best for you” product, why she likes having a “polarizing” brand name and how she prepared for her first meeting at Whole Foods. 37:59: Interview: Lee Robinson, Director – Dairy & Beverage, Whole Foods Market -- Wrapping up the episode is Lee Robinson, the director of dairy and beverage for Whole Foods Market. In our clip, pulled from an interview featured in Ep. 82, Lee discussed best practices for engaging with retail buyers, why vulnerability is key when navigating the terms of a successful relationship and how he evaluates disruptive concepts. Brands in this episode: Stouffers, Health-Ade Kombucha, Kohr Brothers, Recess, TRUFF, Ciroc, Belgian Boys, GT’s Kombucha, Nona Lim, MUSH, Whole Foods

The centerpiece of a fast-growing snack and beverage platform, ALO Drink pioneered the premium aloe beverage market in the U.S. and is the country’s top-selling brand in the category. Launched in 2009, ALO Drink is owned by SPI West Port, a multi-faceted distributor, import, exporter and manufacturer of premium products that also markets ALO Snacks, Jen Collagen and Woodridge Snacks. In an interview featured in this episode, SPI West Port founder and CEO Henry Chen spoke about how he’s steered the development of ALO Drink and aligned brands by staying true to the company’s core focus on natural and better-for-you products, while thoughtfully incorporating functional ingredients and global flavors into its products. He also discussed his decision to expand from beverages into snacks and his perspective on the most impactful business relationships, and also shared poignant advice for early-stage brand owners gleaned from his experience as an entrepreneur. Show notes:  0:42: Interview: Henry Chen, Founder/CEO, SPI West Port -- Chen spoke with Taste Radio editor Ray Latif about how his background as an importer led him to create ALO Drink, maintaining aloe’s cache as a superfood ingredient and who he views as the ultimate industry gatekeeper. He also discussed how SPI West Port strategizes around retail placement, why hiring salespeople with established buyer relationships has been critical and why beverage entrepreneurs can’t overlook the capital requirements necessary to launch and scale. Brands in this episode: ALO Drink, ALO Snacks, Jen Collagen Water, Woodridge Snacks

How do distributors evaluate emerging brands? And how can those brands best position themselves to succeed once they’re part of a distributor's route? We explore both questions with Chuck Casano, the founder of Pitaya Foods, a brand of superfruit-based frozen smoothie packs, and HiTouch Distribution, a Southern California-based direct store distributor focused on healthy refrigerated brands.   In a conversation focused on how Casano has navigated the food industry on two fronts, first on the brand side and later as a distributor, he discussed how a social mission guided his foray into the food and beverage industry, the evolution of Pitaya Foods from dragon fruit-based beverages into a superfruit brand platform and how the failure of a key distribution partner propelled his decision to launch HiTouch. He also offered his take on disruptive concepts, the elements of successful brand relationships and what it’s like to be on the front lines of food distribution during the pandemic. Show notes:  0:43: We Need A Moment To Savor These Wins; A “Top Chef” At #BNVL; We’re Ready To Drink Cocktails -- The hosts spoke about the winning brands of BevNET’s New Beverage Showdown 19 and NOSH’s Pitch Slam 8 and how the judges evaluated the presentations in both competitions, along with discussing some of the unique opportunities for brands and Tom Colicchio presenting at the upcoming BevNET and NOSH Virtually Live event. They also chatted about why BevNET is now reviewing RTD cocktail products and a few notable products sent to the office in recent weeks, including snack bars, ethnic foods and adaptogenic hard teas. 14:50: Interview: Chuck Casano, Founder/CEO, Pitaya Foods & HiTouch Distribution -- Taste Radio editor Ray Latif spoke with Casano about his experience first as a contestant in the BevNET’s inaugural New Beverage Showdown and, nine years later, as a judge in New Beverage Showdown 19. He also discussed how the 2008 recession altered his career path, how a visit to Nicaragua spurred the idea for Pitaya Foods, the discontinuation of the brand’s beverage line and the careful balance of direct-to-consumer and retail distribution. Later, he explained why investing in now-defunct DSD distributor Greenshoots Distribution was about hedging his bets, incorporating lessons learned from working with other distributors into HiTouch and what makes for successful brand relationships versus unsuccessful ones. Finally, Casano shared vivid experiences of working during Los Angeles’ initial quarantine orders, the impact of delivery services like Instacart and Amazon Prime on the future of in-store shopping and why he believes there is massive upside for frozen brands in the years to come. Brands in this episode: Pitaya Foods, DRNXMYTH, Tip Top Cocktails, KEHO, MasQ, Yolélé, Oorja Nutrition Bars, Odwalla, Vive Organic, KOR Shots, Sun Noodle, GT’s Living Foods, Koia, REBBL

One of the most dominant running backs of his generation, Terrell Davis helped lead the NFL’s Denver Broncos to consecutive Super Bowl championships in 1998 and 1999 and was elected into the Pro Football Hall of Fame in 2017. Following a career cut short by injuries, Davis, who is a lifelong sufferer of migraines, spent years searching for natural remedies, an exploration that led him to CBD.  His journey culminated in the creation of DEFY, a CBD-infused, zero-THC performance drink that he co-founded with business partners Beau Wehrle and Megan Bushell. Launched in 2018, the drinks are promoted to eliminate aches and pains for consumers during and post-workouts.  In an interview included in this episode, we spoke with Davis and Bushell about their foray into the CBD business and how their respective paths led them to create DEFY. They also discussed how the company is navigating a murky regulatory environment for CBD, DEFY’s communication and consumer education strategies and how Terrell is advising current NFL players about incorporating hemp- and cannabis-based products into their lifestyles. Show notes: 1:07: Interview: Terrell Davis and Megan Bushell, Co-Founders, DEFY -- Davis and Bushell joined Taste Radio editor Ray Latif for an expansive conversation that included the former NFL star’s involvement with food and beverage brands, how his health and nutrition regimen has evolved since retiring and how he educated himself about CBD. They also spoke about why they chose beverages as the primary focus for DEFY, which also markets oil and balm products, developing short- and long-term strategies for the brand amid uncertainty in how CBD is regulated and why they avoid making functional claims about the ingredient. Later, Davis discussed DEFY’s positioning as a “performance drink,” the level of interest in and use of CBD among professional athletes and how DEFY is communicating differences between the ingredient and THC. Brands in this episode: DEFY, Campbell Soup

How do you build a top-selling brand on Amazon? For Bizzy Coffee, the answer is with a simple and consistent formula: adapt, evolve and repeat. Launched in 2015, the cold brew coffee brand, which markets bottled cold brew concentrates, bagged coffee and multiserve ready-to-drink beverages, has followed a strategy of constant modification and improvement throughout its development. That focus has supported the growth of Bizzy’s bagged coffee, which has been the top-selling cold brew product on Amazon for two years running, as well as the creation of its recently launched multiserve drinks, which are sold at Target and Hy-Vee and expanding into a range of other retail chains later this year.  In an interview included in this episode, Bizzy co-founder and CEO Alex French spoke about how his experience at 301INC, the venture arm of General Mills, impacted the creation of the brand and learnings from the failure of its shots line. He also explained why buyer presentations are as important as the product itself and the dangers of being underfunded, as well as shared valuable tips about how to stand out on Amazon. Show notes:  0:37: “Competing” Agendas, Stress Relief and #BNVL -- The episode’s hosts chatted about the semifinal rounds of BevNET’s New Beverage Showdown 19 and NOSH’s Pitch Slam 8 and how brands in the competitions applied timely trends and functional ingredients to their innovative concepts. They also spoke about growing interest in stress relief as a functional benefit, “blockbuster” launches of 2019 and shared an update on the upcoming BevNET and NOSH Virtually Live show, which will include more than 30 sessions over the two days of the event. 11:43: Interview: Alex French, Co-Founder & CEO, Bizzy Coffee -- French spoke with Taste Radio editor Ray Latif about why he saw himself as a “rogue” at 301INC, how researching online data sparked the launch of Bizzy and how the company has identified its core consumer. He also discussed how Bizzy sourced data from its retail partners and customers via its packaging, how a lack of funding led to humbling experiences in his personal life, as well as why the company got into the shots business and why, despite significant retailer and investor interest, the products were discontinued. Later, he explained how Bizzy identified white space for a multi-serve cold brew product and how he sold the concept to retailers, and why he’s cautious about revenue derived from Amazon. Brands in this episode: Bizzy Coffee, 5-hour Energy

In this episode, we’re joined by Jon Taffer, host of popular reality TV show “Bar Rescue” and the creator of Taffer’s Mixologist, a brand of handcrafted cocktail mixes and hard seltzers. Known for his opinionated and often bombastic on-screen personality, Taffer was instead reserved and thoughtful in discussing several timely topics, including how bar owners can persevere in the Covid era and what he views as the elements of a successful brand. He also chronicled the genesis and growth of Taffer’s Mixologist, sales of which have surged during the pandemic. Taffer also spoke about the importance of authenticity in leveraging his fame and celebrity and why he’s personally involved in buyer meetings and sales visits. Show notes:  1:07: Interview: Jon Taffer, Host/Producer, “Bar Rescue”; Founder, Taffer’s Mixologist -- Taffer spoke with Taste Radio editor Ray Latif about advice for bar owners and bartenders about how to navigate the Covid-19 crisis and what changes the industry the industry will face in the long-term.  He also spoke about the competitive landscape for mixers and hard seltzers and how he set out to differentiate his products via formulation, ingredients and flavors. Later, he explained what he believes to be the best use of his time and resources in building Taffer’s Mixologist and how he plans to extend the brand to other categories. Brands in this episode: Taffer’s Mixologist

In this week’s episode, we’re joined by Ashley Rogers, the founder and CEO of Spudsy, a fast-growing brand of sweet potato-based snacks. A serial entrepreneur, Rogers cut her teeth in the food business as the founder of an ahead-of-its-time meal kit company and is also the co-founder of protein-centric food brand Buff Bake.  As part of our conversation, Rogers discussed how she has applied lessons from her first two businesses to the development of Spudsy, and spoke about the critical importance of velocity, thoughtful distribution, co-packer relationships and reliable business partners. Show notes:  0:38: The Wind Up And The Pitch, A Coffee Break And Why Trix Are Not For Mike -- The show opened with a reminder about next week’s Pitch Slam 8 and New Beverage Showdown 19 competitions and praise for the nearly 200 brands combined that applied. The hosts also discussed elements of the upcoming BevNET and NOSH Virtually Live events, including “investor speed dating,” breakout sessions and more. Later, BevNET staff reporter Brad Avery discussed his recent article about how some coffee brands are pivoting during the pandemic and Mike shared some quirky stories about his childhood. 14:06: Interview: Ashley Rogers, Founder/CEO, Spudsy -- Rogers spoke with Taste Radio editor Ray Latif about growing up in an entrepreneurial household, how cocktail waitressing in Las Vegas led to the launch of her first company and how identifying white space in the nut butter category led to the  development of her second brand, Buff Bake. She also explained why she should have turned down distribution and retail placement for the products, why she has some regret about the brand’s name and the dangers of an unreliable production partner. Later, she discussed the inspiration behind Spudsy, the remarkable story about how she found and partnered with a co-packer, why she is more thoughtful about retailer relationships than she had been with Buff Bake and how outsourced staff has supported Spudsy’s rapid growth. Brands in this episode: Spudsy, Joyride Coffee, Lean Box LV, Buff Bake, Nuts ‘N More, Snowing in Space, Trix

It may sound odd that Justin Baldwin, the founder of the eponymous Justin Winery, once fired himself as its winemaker. But despite being the creator of one of the most lauded wineries in the world, he will be the first to tell you that success isn’t about ego. Launched in 1981, the winery has evolved from an undeveloped plot in Paso Robles, Calif. into a global, highly acclaimed brand known for its commitment to premium, food-friendly and accessible wines. A former investment banker, Baldwin built the business literally from the ground up and has worn nearly every hat in the company, from tractor driver to salesman and CEO to brand ambassador. Of course, he had help along the way which he credits , along with a healthy dose of planning and discipline, as a major reason for the company’s growth. In an interview included in this episode, Baldwin chronicled the development of his winery and spoke about the importance of leveraging one’s skill sets and admitting their weaknesses, mitigating risk through financial discipline and how entrepreneurs can best position their companies for success in good times and bad. Show notes:  1:07: Justin Baldwin, Founder, Justin Winery -- Baldwin spoke with Taste Radio editor Ray Latif about the importance of setting goals and establishing metrics for achieving them, what inspired his transition from international banker to winery owner and how he evaluated the opportunity to launch Justin in an area that was unheralded for its wine. He also discussed the number one rule in wine, early missteps, why it’s important to accept what you don’t know and what you’re not good at and what spurs passion in employees. He also explained how he established Justin’s core values and why it was important to maintain them throughout the brand’s development, achieving necessary margins while maintaining quality and standards, how to please critics (particularly in the wine business), getting through the recession of 2008 and why he decided to sell the company in 2010 and  remain with Justin post-sale. Brands in this episode: Justin Wines

If you’re a regular BevNET reader, you might recognize Allison and Stephen Ellsworth, co-founders of prebiotic soda brand Poppi, who triumphed in BevNET’s New Beverage Showdown 12 competition. Or you might recall them from their 2018 appearance on the reality TV show “Shark Tank,” in which they received a $400,000 investment from beverage industry luminary Rohan Oza. In both appearances, the brand was known as Mother Beverage and positioned as a line of sparkling apple cider vinegar drinks. The “Shark Tank” deal elicited additional funding via CAVU Venture Partners, the private equity firm co-founded by Oza, an investment that contributed to the brand revamp. In an interview included in this episode, the Ellsworths spoke about their foray into the beverage industry and lessons learned from their first year in business, one that included the launch and eventual shuttering of a production facility, and how they navigated the revamp. They also discussed how consumer awareness about Poppi’s key ingredient has evolved over the years, and how they’ve maintained their independence and vision for the brand while aligned with influential and experienced strategic partners. Show notes:  0:38: The Answers You’re Looking For Might Be Here -- The episode hosts encouraged early-stage entrepreneurs to apply to the upcoming BevNET New Beverage Showdown 19 and NOSH Pitch Slam 8 competitions (deadline is May 29) and spoke about how content in BevNET and NOSH’s education platform can help brand owners make informed decisions about their businesses (access is free to subscribers). They also discussed the launch of a new brand of chickpea chips and our Virtually Live event, which will be held on June 23 and 24. 10:49: Allison & Stephen Ellsworth, Co-Founders, Poppi -- The Ellsworths spoke with Taste Radio editor Ray Latif about how they first encountered apple cider vinegar and their motivation to leave lucrative careers and launch a beverage brand. They also discussed a gradual shift in how consumers perceive apple cider vinegar, why operating a manufacturing facility provided important lessons on how to manage co-packer relationships, preparing for their appearance on “Shark Tank” and how to tactfully decline advice or recommendations from investors. Later, they explained why they hired a CEO in 2019 and why Stephen reassumed the role earlier this year and how they are navigating an expanding market for better-for-you soda. Brands in this episode: Poppi, Coconut Cartel, Revive Kombucha, Aqua ViTea Kombucha, Ugly Drinks, GT’s Kombucha, Humm Kombucha, Peacasa Snacks, Hu Kitchen

In recent years, few trends have impacted the landscape of food and beverage as significantly as that of plant-centric diets. Things were certainly different in 2004, when there were just a handful of brands that focused on and promoted plant-based products. One of those was Vega, an ahead-of-its time brand of protein powders made with vegetable-based ingredients. Brendan Brazier, an endurance athlete and expert in plant-based nutrition, co-founded Vega and was the original formulator of its products.  Amid a surge in plant-focused eating habits, Vega became one of the leading brands in the fast-growing business of nutritional powders and bars, and in 2015 the company was acquired by Whitewave Foods for $550 million. Last year, Brazier rekindled his entrepreneurial spirit as the co-founder of Pulp Culture, a first-of-its-kind brand of fermented cold-pressed juices anchored in the emerging business of “better-for-you booze.”  In an interview included in this episode, Brazier spoke about the roots of his passion for plant-based foods and how it culminated in Vega, why the brand’s heavy investment in consumer education paid off, the reason he launched Pulp Culture despite avoiding alcohol for 14 years, how he’s drawing upon lessons from building Vega to support the brand’s development and his perspective on the evolution of plant-based foods. Show notes:  0:43: Brendan Brazier, Co-Founder, Vega & Pulp Culture --  Brazier sat down with Taste Radio editor Ray Latif for a conversation that explored his background as a professional endurance athlete and why he incorporated plant-based nutrition into his training regimen. He also explained why a flavorful and good tasting product was not an initial focus of Vega, why the company embraced the saying “ignorance is our only competition,” and why private equity firm VMG was the right partner for its first round of outside capital. Later, he discussed the creation of Pulp Culture and how he assessed the opportunity for a better-for-you alcoholic beverage, why he implores entrepreneurs to find a co-founder and what he views as the keys to a successful plant-based food brand. Brands in this episode: Vega, Pulp Culture

Let’s say that you’ve created an iconic brand that essentially launched a category and is beloved by millions of loyal consumers. Why would you change anything? That’s the question we explored in our interview with GT Dave, the founder and CEO of GT’s Living Foods, the maker of GT’s Kombucha.  The top-selling kombucha brand recently underwent a packaging refresh that tweaked a few elements of its label design and renamed two product sublines as a way to better delineate its offerings. In a conversation included in this episode, Dave spoke about the reasoning behind each change and how his perspective as a category creator impacted the moves. He also spoke about why he’s embraced a more public persona and why he’s adamant that kombucha should avoid comparisons to soda. Show notes:  0:37: Mike’s Quill of Judgment, Tracking Snacking & A Love Letter To Costco -- The episode’s hosts spoke about the upcoming BevNET New Beverage Showdown 19 and NOSH Pitch Slam 8 competitions and how interested brands can apply, how some snack brands are adapting to changing times and palates and the elements of a successful virtual sampling event. They also riffed on Melissa’s passion for a certain club retailer and a few delectable ice cream and latte products consumed over the past week. 15:05: GT Dave, Founder/CEO, GT’s Living Foods -- BevNET CMO Mike Schneider spoke with Dave about the timing of his brand’s packaging refresh and what he viewed as significant problems in how consumers perceived and understood each of GT’s product lines, along with other brands in the kombucha set. Dave also discussed why he sees parallels in the evolution of the kombucha and craft beer categories, how he originally conceived the naming and design of his products, including the meaning of GT’s Synergy line, and why the new look beverages are more deliberate in their description of what’s inside the bottle. Later, he explained why he sees himself as “an overprotective parent” when it comes to his brand, incorporating consumer feedback into the refresh and how he’s become more comfortable interacting with his customers and the trade, reacting to the provocative “Forbes” profile of him and the educational component of rolling out a new look.  Brands in this episode: GT’s Kombucha, Health-Ade, MALK, Know Brainer, Beckon Ice Cream, Chosen Foods, Virginia Distilling Co., DiNoci Dairy-Free, Pop & Bottle, Yasso, Vita Coco, Snapple, SoBe, Mountain Dew, Red Bull, White Claw

It’s remarkable to hear Miguel Garza, co-founder and CEO of Siete Family Foods, discuss the brand’s innovation strategy and how it fits into the company’s mission and ethos. Since Siete’s launch in 2014, Garza has presided over a sprawling and ever-widening platform of products, including tortillas, taco seasonings, queso dips and enchilada sauces, all of which are plant-based and grain-free. Despite Siete’s alignment with two impactful food trends, Garza says that new product development is focused on creating heritage-inspired food that can appeal to a broad range of consumers. That commitment is a cornerstone of Siete’s ambitious goal to become a billion-dollar brand, an objective that, given surging sales and a $90 million dollar infusion of capital in 2019, is getting closer to fruition. In an interview included in this episode, Garza expounded upon the principles upon which Siete was founded, including the importance of family in how the company operates and plans for the future and why love is a critical component for any business. Show notes:  0:37: Miguel Garza, Co-Founder & CEO, Siete Family Foods -- Garza joined Taste Radio producer and host Ray Latif for an expansive conversation exploring the Siete CEO’s penchant for startling people, how the family-run company embraces its staff, the meaning of the brand name and logo and how he and his siblings work through business disagreements. He also discussed the hallmarks of Siete’s product development and innovation strategies, why certain products don’t make it to market and how brands can effectively  collaborate with retailers on extensions. Later, he explained why revenue isn’t the defining metric for Siete to become an iconic brand, how he and Siete shareholders determined that The Stripes Group was the right long-term financial partner and shared his advice for young entrepreneurs and CEOs. Brands in this episode: Siete Family Foods, Annie’s, Chobani, Califia Farms, Honest Tea

Joining us in this episode is Jessica Weiss Levison, founder and CEO of Peekaboo Organics, a maker of indulgent organic ice cream infused with “hidden” vegetables. Launched in 2018, Peekaboo drew immediate interest from several national retailers who saw value in the brand’s better-for-you positioning. The products, which include chocolate ice cream with hidden cauliflower and a strawberry variety made with carrots, are carried nationwide at Kroger, along with hundreds of Safeway, Whole Foods, and Target locations in select regions. In our conversation, Levison spoke about how she transitioned from a career in law to the ice cream business, addressed the often-asked question about why consumers needs vegetables in their dessert, why building a community around the brand is critical to its retail and funding strategies, and why winning over kids is not as challenging as she expected it to be. Also, a can’t miss discussion about how to avoid slotting fees. Show notes:  0:33: Investing In Immunity, Dr. Bunson Honeycraven & A Groundwork For Today -- The hosts encouraged listeners to tune in (and submit questions) to “Office Hours,” BevNET’s interactive livestream program that is produced on Tuesdays at 3 PM, and spoke about topics from a recent episode including immunity-focused innovation. They also riffed on a couple sparkling water products, why John and Mike could be in a remake of “The Muppet Show,” discussed an interesting update with a super-premium coffee brand and reminded folks about the benefits of subscribing to BevNET and NOSH. 13:08: Jessica Weiss Levison, Founder/CEO, Peekaboo Organics -- Levison spoke with Taste Radio editor Ray Latif about how getting fired from her job propelled her into entrepreneurship, lessons from her first foray into the ice cream business and the massive benefit from certifying her business as woman-owned. She also discussed her unconventional way of meeting a Target buyer, the challenges formulating Peekaboo products, initial reception to the brand, why a specific demographic “gets” the concept better than others and why she undertook a packaging revamp. Later, she shared her process for fundraising and the big difference between investors that offered capital and those that didn’t. Brands in this episode: Peekaboo Organics, Seasons Sparkling, LifeAid, Intent Brands, Ugly Drinks, Cure Hydration, Reese’s, Dr Pepper, Simply 7 Snacks, Groundwork Coffee, Halo Top

Despite sustained consumer interest in better-for-you beverages drink options, few companies in the energy space have been able to achieve meaningful scale in a category dominated by a handful of massive brands, such as Red Bull and Monster.  A notable exception, however, is GURU, which launched in 1999 and markets a first-of-its-kind organic energy drink. Based in Montreal, GURU is the third best selling energy brand in Quebec, Canada, according to the company. The brand has also established a consistent presence in natural retailers in the U.S., along with a growing business in convenience stores. In an interview included in this episode, GURU CEO Carl Goyette spoke about how a disciplined business strategy has paved the way for sustainable growth, why the company “says no to a lot” of opportunities, and why he believes that having both experience in a corporate environment and a thirst for entrepreneurship have been key to his ability to manage and build the brand. Show notes:  0:38: Carl Goyette, CEO, GURU Organic Energy -- Goyette spoke with Taste Radio editor Ray Latif about his family’s background in the apple business and how it contributed to his success as a sales leader, and shared advice to those starting at the bottom of the ladder or in middle management about how to get ahead. He also discussed the impact of being first-to-market in the organic energy segment, the reasons that the brand is profitable and cash flow positive, and how the product’s positioning has evolved over the years. Later, he explained his belief that GURU can replicate its success in Canada south of the border, why the company has maintained a relatively low marketing and advertising spend and why he’s not afraid of taking on the biggest players in the energy category. Brands in this episode: GURU Organic Energy, Red Bull, Rockstar Energy

This week, we’re joined by Jamba Dunn, the founder and CEO of Rowdy Mermaid Kombucha. Founded in 2013, Rowdy Mermaid has emerged as the fastest growing brand in the kombucha category, according to SPINS data sourced by the company, and achieved national distribution in 2019. Despite its rapid growth, Rowdy Mermaid, which has deep roots in its backyard of the Rocky Mountains, has long embraced a patient and thoughtful approach to expansion, and, until recently, avoided venture capital funding in favor of independent management and oversight.  As part of our conversation, Dunn spoke about how he’s reconciled the duality of Rowdy Mermaid’s current trajectory and its long-term business strategy, the brand’s function-forward approach to formulation and new product development, why he eventually decided to align with a private equity firm and how his role as and definition of CEO has changed over the years. Show notes:  0:34: The Bundesliga Is Coming Back. Brands Are Giving Back. Hardcore Music Never Left. -- The episode opens with most of the hosts expressing excitement at the impending return of German soccer and praise for food and beverage brands lending support to those in need during the crisis. They also chatted about how a heavy metal-themed canned water brand has taken a non-traditional approach to music production and why it’s promoting skateboarding in the kitchen.  13:08: Jamba Dunn, Founder/CEO, Rowdy Mermaid Kombucha -- Within an expansive interview with Taste Radio editor Ray Latif, Dunn spoke about the inspiration behind Rowdy Mermaid, the company’s shift from a taproom business to a focus on packaged products and how his interest in New Nordic cuisine formed the basis for the brand’s ingredient strategy. He also discussed Rowdy Mermaid’s gradual expansion beyond the Rocky Mountain region, whether he had to reevaluate the company’s mission and value system in the shift from a small to a large company and why he was impressed with investment partner Allen Karp’s choice of attire in their first meeting. Later, he spoke about challenges in scaling capacity and output, his clever acronym for “CEO” and his belief that “an entrepreneur is the only person who would work 80 hours a week to keep from working 40.” Brands in this episode: Rowdy Mermaid Kombucha, Liquid Death, Upwell Beverages, Little West, Vybes, Better Booch, Vive Organic, Dona, Good Mylk, MUSH, Joolies, Chromatic Coffee, Partners Coffee, Elm Coffee Roasters, Humblemaker Coffee Co., Groundwork Coffee, Harvst, Stonewall Kitchen, TCHO, Fine & Raw, Peekaboo Organics, Argania Butter

Individually, Kyle Busch and Jeff Church have highly accomplished resumes within their respective fields. Busch is a two-time NASCAR Cup Series champion and has been one of the top drivers in the sport for nearly two decades, while Church is a seasoned business executive and beverage entrepreneur, best known for his work as the co-founder and former CEO of cold-pressed juice leader Suja.  Together, they comprise a formidable team as the co-founders of Rowdy Energy, an energy drink brand formulated with natural ingredients that launched earlier this year. Named after Busch’s sobriquet, Rowdy is attempting to capitalize on a thriving, albeit consolidated, market for energy drinks and growing consumer demand for better-for-you options.  In an interview included in this episode, Busch and Church spoke about their decision to launch a challenger brand in the energy category and the timing of Rowdy’s debut, leveraging Busch’s fame and fan base in a way that’s authentic to the brand and its positioning, managing conflict in their personalities and ways of doing business and how Church is incorporating lessons from the Suja playbook into Rowdy’s business strategy. Show notes:  0:40: Kyle Busch & Jeff Church, Co-Founders, Rowdy Energy -- Taste Radio editor Ray Latif sat down with Busch and Church for a conversation that explored the two-time NASCAR champion’s race preparation, his longstanding ties to the energy drink category, how his interest in launching Rowdy led him to Church and why neither was turned off by the naysayers. They also explained why they’re embracing a long-term view of success, why Rowdy is targeting millennial and female consumers, the decision to focus on building a brand that’s not reliant on Busch’s fame and how they collaborate on company strategy. Brands in this episode: Rowdy Energy, Monster Energy, NOS Energy, BodyArmor, AQUAhydrate, Once Upon A Farm

Amid a confluence of demand for healthy, sustainably sourced food and surging interest in e-commerce, online marketplace Bubble finds itself at the center of the bullseye. Launched in January 2019, Bubble promotes itself as “The Most Transparent Food Marketplace.” The e-tailer currently represents over 180 brands and over 1,000 products that undergo the “Bubble Approval Process,” a rigorous set of standards to ensure that food and beverages sold on the site are made with responsibly sourced and clean ingredients. In an interview included in this episode, Bubble founder and CEO Jessica Young spoke about how she drew upon her experience as a chef and product developer to launch the site, how she assessed opportunities and challenges for the company and thoughtfully communicated each to investors, how Bubble is enhancing visibility and sales for small brands via the platform and what she anticipates as the next evolution of e-commerce. Show notes:  0:36: Retailer And Sampling Strategies For New Brands & New Products -- The episode’s hosts opened the show with some banter about intentionally less than tasty jelly beans before discussing top-of-mind topics for entrepreneurs including review cycles for new products and brands amid the current crisis and ways that companies are shifting field marketing resources online. 12:02: Jessica Young, Founder/CEO, Bubble -- Young sat down with Taste Radio editor Ray Latif for an expansive conversation that chronicled of her early work experience, which included roles at Daily Harvest and Chobani Incubator, and spoke about why she chose to launch a retail company as her first foray into entrepreneurship and how she prepared a SWOT analysis for the company. Later, she discussed Bubble’s target consumer, the most effective ways to market and promote the site, how the company is keeping up with COVID-19-driven demand and how perishable products will play into its future. Brands in this episode: Jelly Belly, Drink Simple, Lily’s, Haven’s Kitchen, Cleveland Kitchen,  High Brew Coffee, Revive Kombucha, Better Booch, Spudsy, Soylent, Hu Kitchen, Daily Harvest, Sky High Farm

Pat LaFrieda, the CEO of renowned meat brand Pat LaFrieda’s, wasn’t supposed to be in this position. Growing up, his father, Patrick, Sr., forbade him from joining the family’s decades old meat packing business and urged his son to be anything but a butcher. Following an unsatisfying stint in investment banking, LaFrieda eventually convinced his dad to let him join the company as a partner in 1994.  Since taking the reins, he’s built Pat LaFrieda’s into a sprawling empire that supplies meat to some of the country’s most revered restaurants, venues and chains, including Shake Shake, whose burger patty was developed by LaFrieda himself. The company pulls in a reported $200 million in annual sales and in recent years has developed fast-growing retail and e-commerce businesses, both of which have helped it weather a massive downturn in the restaurant industry caused by the COVID-19 crisis.  In an interview included in this episode, LaFrieda spoke about how he grew a small business with five employees and 40 customers into one that now boasts over 1,000 foodservice and retail customers. As part of our conversation, he discussed his definition of quality and how it fits into the company’s evolution, why “relationships are everything” in business, his vision for the future of Pat LaFrieda’s and his surprising opinion about plant-based meat products. Show notes:  0:36: Pat LaFrieda, CEO, Pat LaFrieda Meat Purveyors -- LaFrieda spoke with Taste Radio editor Ray Latif about the history of his family’s company, his desire to work for the business, maintaining the company’s tradition of supplying high quality meat to its customers, how the brand’s processing methods separate it from competitors and how he developed the company’s relationship with Shake Shack. He also discussed how featuring the brand’s name on restaurant menus helped Pat LaFrieda’s become a household name, the development of the company’s retail business, the most important aspects of his long standing relationships with chefs and restaurants, why rebuilding the restaurant industry is of primary importance for the future of Pat LaFrieda’s and why he’s a been a proponent and distributor of plant-based meat for years. Brands in this episode: Pat LaFrieda’s, Shake Shack, Impossible Foods, Beyond Meat

Lee Robinson, the director of dairy and beverage for Whole Foods Market, joined us this week for an expansive and highly informative interview focused on how entrepreneurs can build strong and long-lasting relationships with retail buyers. A longtime veteran and key decision maker at the natural retail giant, Robinson held a variety of positions at Whole Foods before taking on his current role in September 2017.  Within our conversation, Robinson discussed best practices for engaging with retail buyers, why he urges entrepreneurs to be transparent about their business and innovation strategies and how he evaluates disruptive concepts. He also offered his perspective on the future of plant-based food and shared advice on how new brand owners should set expectations for buyer communication and meetings amid the current crisis.  Show notes:  0:33: “Office Hours” Debuts Next Week. Plus, We Have Advice on Advisors -- The episode’s host riffed on the relative value of household paper, discussed the upcoming launch of BevNET’s new “Office Hours” call-in program and shared their perspectives on how to build an advisory team. They also chatted about new lines of protein and keto bars, Mike’s new food crush and a line of functional shots that are keeping Ray elevated. 20:05: Lee Robinson, Director - Dairy & Beverage, Whole Foods Market -- Robinson opened up with Taste Radio editor Ray Latif about his career with Whole Foods and how a stint working with sporting goods chain ? expanded his perspective on business and marketing. He also discussed Whole Foods’ process for reviewing new brands and products, how to tactfully decline a retailer request and why vulnerability is key when navigating the terms of a successful relationship. Robinson also offered advice on how brands can take advantage of local retail programs and formulate their channel strategy and why some branding and packaging missteps are more forgivable than others. Brands in this episode: Over Easy, Battle Bars, Farmhouse Culture, Buddha Brands, Biena, Athletic Brewing Co., Z&Z, Honey Mama’s, Teaonic, Oatly 

Once bitten, the entrepreneurial bug is hard to shake. That was the case for Annie Chun and Steve Broad, who after together building one of the most successful ethnic food brands in America, set their sights on disrupting the snack category.  As the co-founders of Annie Chun’s, a brand of Asian-inspired noodle bowls, soup bowls, sauces and snacks, Chun and Broad grew sales to $15 million annually before selling the company in 2009 to South Korea-based CJ Foods. Three years later, they saw an opportunity to adapt a traditional Korean snack for an American audience and launched gimMe, a brand of dried organic seaweed snacks. Committed to sourcing sustainably grown organic seaweed, gimMe helped pioneer a new segment of Asian-centric better-for-you brands in the snack aisle and has established itself as the leading company in the burgeoning space.  In an interview included in this episode, Chun and Broad spoke about the origins of Annie Chun’s and its evolution from selling at farmer’s market to gaining national distribution at grocery stores. They also discussed how they have incorporated lessons from their past experience into gimMe and why they continually evaluate the brand’s positioning. Show notes:  0:49: Annie Chun & Steve Broad, Co-Founders, Annie Chun’s/gimMe Snacks -- In a call with Taste Radio editor Ray Latif, Chun and Broad chronicled the development of Annie Chun’s from concept to brand, how a focus on familiar flavors supported the products on shelf and why the brand benefited from a confluence of consumer demand for natural and specialty food. They also explained why many of the company’s early decisions were “driven by survival,” their approach to innovation and evolution of the brand’s product line and why operational efficiency is critical to achieve sustainable margins. Later, they discussed the origins of gimMe Snacks, why they launched with seaweed snacks, why they believed they were “too confident,” how they communicate the key selling points of the brand and the importance of “discovering new experiences for the consumer.” Brands in this episode: Annie Chun’s, gimMe Snacks, Smartwater, Vitaminwater

In this episode, we sat down with Ashley Thompson, co-founder and CEO of MUSH, an innovative brand of ready-to-eat oats. Soaked overnight in dairy-free milk and packaged in single-serve containers with a built-in spoon, MUSH launched at Whole Foods in 2015 and has since expanded distribution to natural, conventional and club retailers nationwide. Just five years since its debut, MUSH pulls in over $20 million in sales annually, according to the company. As part of our conversation, Thompson spoke about her background prior to launching MUSH and what motivated her and co-founder Kat Thomas to innovate within the oatmeal category. She also discussed why she set out to create a “best for you” product, why she likes having a “polarizing” brand name, how she prepared for her first meeting at Whole Foods and why the company has pivoted from being “product first” to “team first.” Show notes:  1:04: Subscribe, #Schwarzeneggerstyle & PR Strategy -- The episode opens with a discussion about BevNET’s new model, which provides subscribers with access to exceptional content and benefits -- learn more and sign up here -- and a recap of our recent edition of Elevator Talk Livestream, which featured actor, investor and advisor Patrick Schwarzenegger as a guest host. The show’s hosts also explored ways that entrepreneurs and brand executives can enhance their relationships with public relations firms. 14:57: Ashley Thompson, Co-Founder/CEO, MUSH -- Thompson spoke with Taste Radio editor Ray Latif about her transition from the financial service industry to CPG, why she set out to “reinvent the way people think about oatmeal,” and how the company addresses challenges in marketing and merchandising an innovative concept. She also discussed how MUSH is evolving its pricing and packaging to meet the needs of more consumers, why she struggled initially with handing over the reins to certain aspects of the business and why she’s “a firm believer that what got us here won’t get us there.” Brands in this episode: MUSH, Kitu Life, MALK, Blaze Pizza, Battle Bars, Cloud Water, Fronun, PathWater, Bantam Bagels, Ramona, Califia Farms

It’s one of the world’s most respected whiskey brands, but early into the development of Jefferson’s Bourbon, founder Trey Zoeller could hardly give away his products.  Launched in 1997, Jefferson’s was one of just a handful of super premium bourbon brands on the market. Although it would take years before consumers began to embrace high quality, small-batch whiskey, Zoeller gradually emerged as one of the industry's most innovative and forward thinking entrepreneurs, having introduced novel and highly experimental methods for maturing bourbon. A prime example is Jefferson’s flagship expression, which is aged at sea and exposed to temperature fluctuations, producing a complex flavor profile. In 2006, Jefferson’s was acquired by sales and marketing firm Castle Brands, which in turn was acquired by spirits conglomerate Pernod Ricard last year. Today, the brand sells over 100,000 cases annually of its small batch bourbon and rye whiskey and Zoeller maintains his stewardship as the label’s Chief Strategist. In an interview featured in this episode, Zoeller spoke about navigating an evolving whiskey category, initial criticism of Jefferson’s approach to innovation, balancing consumer demand for diversity and predictably and whether he has any regrets about selling the company prior to the bourbon boom of the past decade. Show notes:  1:09: Trey Zoeller, Founder, Jefferson’s Bourbon -- Zoeller spoke with Taste Radio editor Ray Latif about how time away from his home state of Kentucky framed the initial vision for Jefferson’s, how consumer appreciation and demand for bourbon has evolved over the past two decades, how he determined his highest value in the company and why he doesn’t consider himself a distiller. He also explained why he’ll “never create a brand or an expression out of a boardroom,” why he’s encouraged about the future of Jefferson’s under the Pernod Ricard umbrella and whether he plans to launch another bourbon or spirit company. Brands in this episode: Jefferson’s Bourbon, Jim Beam, Wild Turkey, Maker’s Mark, Jack Daniel’s, Macallan

In this episode, we’re joined by Jordan Salcito, founder of Ramona, a fast-growing brand of canned wine and wine spritzes. Following high-profile roles as the sommelier at acclaimed restaurant Eleven Madison Park and as the wine director at David Chang’s Momofuku, Salcito launched Ramona in September 2016. Lauded by critics and consumers for its striking package design and commitment to high quality organic ingredients and sustainable production methods, Ramona is distributed nationwide at Whole Foods along with independent retail chains and restaurants across the U.S.  As part of our interview, Salcito spoke about the origins of her passion for wine and the inspiration for Ramona, why she identified cans as the ideal package type, why she’s not prescriptive about how and when people should drink the products and how cultivating industry relationships prior to the brand’s launch was critical to its fast start. Show notes:  0:33: Cupcakes, Meal Kits & What To Ask Consumers Post-Sale -- The show opened with Ray discussing a sweeter than usual start to his mornings, and Mike and Melissa praising two better-for-you snack brands. The episode’s hosts also responded to three questions posed by listeners this week, including ones about crafting consumer surveys for post-DTC sales and how brands can align with corporate gift programs and meal kit companies. 12:27: Jordan Salcito, Founder/CEO, Ramona -- Taste Radio editor/producer Ray Latif spoke with Salcito about why she named the brand Ramona, how she fell in love with fine dining and parlayed her experience into a career in wine and how restaurateur David Chang played a pivotal role in the decision to launch her own brand. She also discussed why “the vision for Ramona was never the can” even though that’s how the brand is visually defined, understanding the reasons that consumers buy the products, communicating values on packaging and what’s next for the company. Brands in this episode: Ramona, Belgian Boys, Pillsbury, Project 7, Quinn’s Snacks, Al Chapino, Blue Apron, Purple Carrot, Sunday Provisions, ButcherBox, Starbucks

Bagels and cream cheese is a classic pairing. Bantam Bagels co-founders Nick and Elyse Oleksek created an innovative way for folks to skip the prep work: a mini ball-shaped bagel filled with the traditional accoutrement.  Launched as a retail concept in 2013, Bantam Bagels has since evolved into a sprawling platform brand that includes mini stuffed pancakes and egg bites. The products are sold at major retailers, including Safeway, Target and Costco, and are also available in Starbucks pastry cases nationwide. Despite selling their company to Lancaster Colony subsidiary T. Marzetti for $34 million in October 2018. the Oleksaks remain at the helm of day-to-day operations and say their passion and commitment to the brand is as strong as ever. In an interview included in this episode, the Olekseks spoke about their transition from Wall Street analysts to bagel entrepreneurs, the role that the TV pitch competition “Shark Tank” had on the brand’s genesis and its development, how they assessed opportunities to scale the brand and why they said “yes” to everything. They also explained why cold-emailing works and how to do it effectively, why investing in PR has been crucial to the brand’s success and why the timing was right to sell the company.  Show notes:  0:44: Nick & Elyse Oleksak, Co-Founders, Bantam Bagels -- The Oleksaks spoke with Taste Radio editor Ray Latif and offered an eye-popping estimate of how many mini bagels they’ve produced over the years, discussed the notion that entrepreneurs only work for themselves, how they validated the concept and why scaling beyond their home market of New York City required a significant investment in marketing and PR. They also discussed their process for finding a co-manufacturer, how QVC became Bantam Bagels first wholesale partner, why “fake it till you make it” doesn’t hold water “unless you deliver on what you’re promising,” the remarkable story about how they initially connected with a Starbucks buyer and how they proved their value and commitment to the coffee giant. Later, the Oleksaks explained why they have no regrets about selling 25% of the company to “Shark Tank” judge Lori Greiner and how they identified T. Marzetti as the right acquisition partner. Brands in this episode: Bantam Bagels

This week, we’re joined by Ethan Hirshberg, the founder and CEO of Ethan’s, a brand of organic wellness shots formulated with functional ingredients, including apple cider vinegar, MCT oil and green tea. Launched in 2017, the brand debuted at Whole Foods locations nationwide and has since added distribution at chain retailers in a variety of channels, including Wegmans, Walmart and Sprouts. In an interview included in this episode, Hirshberg, whose father is Stonyfield Farm co-founder Gary Hirshberg, spoke about why launching Ethan’s was about “solving a program,” the importance of “being nimble responsibly” and why the company is “maniacally obsessed with customer feedback.” He also discussed how core values are incorporated into the brand’s products and communicated to consumers and what he views as Ethan’s biggest advantage over larger and more established competitors. Show notes:  0:37: Ray Needs A Flowbee. Perhaps It Will Arrive In His Virtual Mailbag? -- The hosts riffed on Ray’s tousled hair and review and respond to questions posed by listeners over the past week, including ones about funding, CBD, ingredient suppliers and field marketing. They also reflected on an old AT&T ad, chatted about a few upstart brands, including a zaatar company and encouraged the audience to continue sending in questions and suggestions for content. 10:51: Ethan Hirshberg, Founder/CEO, Ethan’s -- Hirshberg spoke with Taste Radio editor Ray Latif about  growing up in the food and beverage industry, lessons learned from father and other mentors and his experience working at coconut-based food and beverage company Harmless Harvest. He also discussed the company’s relationship with Whole Foods, why the company decided to focus on shots and how the past two years have been primarily about frequent and fast iteration and tweaking. Later, he explained the importance and hierarchy of its core values of organic, glass and functionality, how Ethan’s educates consumers about usage and drinking occasions and how the company evaluates opportunities to innovate. Brands in this episode: Ethan’s, G&Juice, Brewpub Jerky, Wake Up Water, Z&Z

Ben Goodwin and David Lester admit that they’ve taken on a massive challenge. And that’s just the way they wanted it. The founders of Olipop, a brand of sparkling beverages made with prebiotics, botanicals and plant fiber and featuring classic flavors like root beer and cola, Goodwin and Lester promote the products as “the healthy alternative to soda,” a tagline that takes direct aim at legacy carbonated soft drinks. “For better or worse, we do seek out those challenges,” Lester said in an interview featured in this episode. “It often feels like the most meaningful or impactful thing we can do.” Goodwin added: “If there's something worth doing from a scientific or consumer health perspective, it’s worth doing at scale.” Olipop is the second beverage venture founded by Goodwin and Lester, who previously co-founded Obi, a probiotic-infused soda brand designed to appeal to mainstream consumers; Obi was acquired in 2017. Amid growing distribution along both coasts, Olipop has caught the attention of investors who have fueled its development via a $2.5 million seed round in 2019 and a $10 million Series A round in January.  As part of our conversation, Goodwin and Lester spoke about how Olipop was conceived, how they communicate functional ingredients to consumers, why the brand is resonating beyond natural channel retailers and how lessons from their experience with Obi are incorporated into their current business strategy. Show notes:  0:44: David Lester & Ben Goodwin, Co-Founders, OLIPOP -- In a call with Taste Radio editor Ray Latif, Goodwin and Lester spoke about the history of their partnership, the complementary nature of their skill sets and the mission and development of their first brand, Obi. They also discussed the importance of “adaptive, hungry thinking and action,” why they describe the beverage industry as “business on expert mode,” and their belief that soda offers the broadest opportunity to deliver digestive health benefits to  consumers. Later, they explained their approach to branding, how Olipop’s package design has fueled trial, why educating consumers about the products’ health benefits is not a priority, why they’re not interested in non-soda drinkers and why who you’re working with is as important as what you’re working on. Brands in this episode: Olipop, Halo Top, Beyond Meat

Hilary McCain, founder and CEO of CBD-infused sparkling water brand Sweet Reason, describes the  nascent market for legal cannabis-centric products as “a once in a generation opportunity” for entrepreneurs. As part of an interview included in this episode, McCain noted that while the surge in consumer interest for CBD will benefit many early-stage companies in the space, the long-term success of her brand will be rooted in its resonance with consumers. “We are really focused on building a brand around being ‘curators of calm,’ she said. “It’s never been more relevant than in today’s day and age. In my mind, CBD is in the same trend as meditation, mindfulness, self-care; that’s the lane we’re playing in.” Launched in 2018, Sweet Reason is aligned with New York-based distribution heavyweight Big Geyser and sold in hundreds of chain and independent retail locations in the metro market and Los Angeles. The company has also attracted a number of influential investors and advisors; in July 2019, Sweet Reason raised $2.5 million in a seed round led by venture capital firm Lerer Hippeau and recently brought on veteran beverage executive Hal Kravitz to support its continued development.  As part of our interview, McCain spoke about early roadblocks in the development of Sweet Reason, her perspective that beverages are the best delivery format for CBD and how she communicates functional claims. She also discussed strategizing for the future in an unclear regulatory environment and how she’s curated her pitch to investors. Show notes:  0:33: WFH? Good Thing We Have National Cocktail (Every) Day. #Goals -- The episode’s hosts discussed how they stayed focused while working from home, setting up a “virtual water cooler” for your organization and why it’s important for brands to create meaningful content that’s authentic to their values. They also noted conversations with a few entrepreneurs about how their respective businesses are  doing amid the current situation. 10:51: Hilary McCain, Founder/CEO, Sweet Reason -- Taste Radio editor Ray Latif spoke with McCain about her career experience prior to launching Sweet Reason, why she became “obsessed with CBD beverages” and why the company is spending significant resources to teach consumers about the ingredient. She also discussed how the brand is attempting to own a distinct message about the benefits of CBD, her involvement in lobbying efforts to achieve GRAS status for CBD in food and beverages and how she convinced Lerer Hippeau, an early-stage venture capital fund notable for early investments in Warby Parker and Casper, to invest in the brand.  Brands in this episode: Sweet Reason, Campari, Tip Top Cocktails, Cocchi Americano, Luxardo, Cece's Veggie Co., Core Foods, O2, Smooth Pops, Baaz Bites

If you’ve ever seen an episode of ESPN’s “SportsCenter,” chances are that John Brenkus is a familiar face. The Emmy award-winning host and producer of “Sport Science,” a series that examines exceptional athletic performance through the lens of data and scientific research, Brenkus was recently announced as the Chief Brand Officer of natural energy drink brand Kill Cliff. According to the company, the role “will build upon the science in its products and elevate the brand among athletes and consumers.”   In an interview included in this episode, Brenkus, who is also the author of The New York Times bestselling book “The Perfection Point,” spoke about the origins of his work and why after dozens of offers to partner with other drink brands he chose to align with Kill Cliff. He also discussed his process for evaluating functional ingredients, in particular CBD, navigating potential pitfalls in consumer education and addressing gaps in sports nutrition.   Show notes:  1:17: John Brenkus, Creator, “Sport Science” & Chief Brand Officer, Kill Cliff -- Brenkus spoke with BevNET managing editor Martín Caballero about growing up in the Washington D.C. area and how he merged his passion for sports with science, leading into his foray into television and the development of his career.  He also discussed the evolution of athletic performance in amateur and professional sports, what inspired him to align with Kill Cliff and why he describes the brand as a “game changer,” how humans process natural versus artificial ingredients and his perspective on competition in the energy drink space. Later, he explained why the ideal Kill Cliff consumer is someone who can make “better decisions,” why he believes that CBD has “a really bright future” and how the company is gathering data and research about the ingredient. He also spoke about how he evaluates claims of “rapid hydration” and those associated with MCT oil and the importance of consistent sleep for everyday health. Brands in this episode: Kill Cliff, Red Bull, Monster Energy, Rockstar Energy, Hydrant, Liquid I.V., SOS Hydration

This week’s episode focuses on ways that the BevNET and NOSH teams are working with entrepreneurs to support their businesses during these uncertain times, and also includes an interview with Candice Crane, founder/CEO of botanical drink brand Petal Beverage, who spoke about how she is navigating a challenging environment for small food and beverage companies. Founded in 2017, Petal has won plaudits for its organic sparkling beverages which are formulated with a range of botanical essences, including rose water, lychee and elderberry, among others. The brand is distributed in 1,000 locations, including at Gelson’s, Jimbo’s, Albertsons and Cost Plus World Market. As part of our interview, Crane spoke about her foray into the beverage industry, identifying the brand’s core consumer and how the company is leaning into its digital marketing strategy amid an evolving retail landscape. Show notes:  1:07: Let’s “Hangout” For A Beer Or Coffee -- The episode’s hosts spoke about how some brands are managing their businesses during the current and also encouraged entrepreneurs and brand executives to reach out to the BevNET and NOSH teams for a virtual meeting to discuss business strategies and planning or just to check in for a beer or coffee. They also offered suggestions on how to pitch news, ways to amplify trade communication (email us at strategy@bevnet.com), how to enjoy cocktails with your kids and a few notable snack and beverages brands that helped keep the team nourished over the past week. 15:34: Candice Crane, Founder/CEO, Petal Beverage -- Crane spoke with Taste Radio editor Ray Latif about her family’s history of entrepreneurship, her inspiration for launching Petal and key takeaways from the brand’s initial test in the Chicagoland market. She also discussed how the company incorporates influencer content into its digital marketing, how Petal is adjusting its 2020 retail strategy and why she believes that food and beverage companies have “an obligation to do well.” Brands in this episode: Petal Beverage, Herb & Lou’s, Unite Food, The Naked Baker, Simply 7, Whisps, Brewer’s Crackers, Lyre’s, Better Booch, Maple Mama, Shroom Shot

There’s an inherent connection between the last name Musk and Tesla. And while Kimbal Musk, brother of Elon Musk, is a founding board member of the electric car company, his focus is firmly on the future of food.  Musk is the co-founder and chairman of three companies -- The Kitchen Restaurant Group, Big Green and Square Roots -- each designed to support his overarching mission of “real food for everyone.” The ambitious goal is anchored in urban farming, food literacy projects for children and a restaurant chain focused on accessible, healthy meals and snacks.  In an interview included in this episode, Musk spoke about the roots of his mission and how each of his ventures is contributing to the advancement of the food system. Show notes:  1:07: Kimbal Musk, Co-Founder & Chairman, The Kitchen Restaurant Group/Big Green/Square Roots -- In a call with Taste Radio editor/producer Ray Latif, Musk discussed how a life-changing accident shaped his perspective on food culture, why he designed his restaurant chain Next Door American Eatery to be “everyman’s joyful restaurant” and how the company incorporates trust and authenticity into its menu. He also spoke about the critical role of taste in convincing consumers to eat healthier food, educating children about “real food” through schoolyard “learning gardens,” and how “Plant A Seed Day” is at the core of his overarching mission. Later, he explained the origins and focus of his urban farm company Square Roots, why he believes in a future where all people can access produce grown within a few miles of their homes and his involvement with electric car manufacturer Tesla and private rocket company SpaceX. Brands in this episode: Square Roots, Impossible Foods, Gotham Greens, Beyond Meat, Memphis Meats

When assessing the long-term potential for trendy product concepts, Mark Alexander, the CEO of fast-growing skyr brand Icelandic Provisions, uses a “warm” analogy.  “Paper fire burns really bright, and then it’s out before you know it,” Alexander said in an interview included in this episode. “A wood fire is going to last and burn for a while. That’s how we look at things: is this [trend] a paper fire or a wood fire?” Following a nearly 30-year career at the Campbell Soup Company, Alexander joined Icelandic Provisions in February 2019. A brand of traditional Icelandic skyr, Icelandic Provisions launched in 2016 and has tapped into growing demand for high-protein, low sugar cultured dairy. The company’s products, known for rich flavor and velvety texture, are sold in over 10,000 locations nationwide, including Whole Foods, Wegmans and ShopRite.  As part of our conversation, Alexander spoke about his transition from Campbell to Icelandic Provisions, lessons and takeaways from working at a CPG conglomerate that he’s incorporated into his current role and how the skyr company navigates consumer demand for premium and affordable offerings. Show notes:  1:05: Elevators In Studios, Major Raises & Vegan Pork Rinds -- The episode’s hosts opened the show with a chat about BevNET’s Elevator Talk Livestream, which gave brand founders and CEOs and opportunity to be interviewed live via remote video and discuss new products and brand updates that they would have been featuring at Expo West 2020. They also spoke about recently completed funding rounds for sparkling water brand Spindrift and non-alcoholic beer company Athletic Brewing and munched on a new line of vegan pork rinds. 8:40: Mark Alexander, CEO, Icelandic Provisions -- In a call with Taste Radio editor Ray Latif, Alexander discussed his ambition to become the CEO of a company, the most rewarding and challenging aspects of working at a food conglomerate and what drew him to Icelandic Provisions. He also spoke about the steepest part of the learning curve in leading an entrepreneurial brand, why the industry is seeing greater numbers of big company CPG executives migrating to entrepreneurial brands, how hype affects emerging trends and how Icelandic Provisions responds to consumer backlash to added sugar. Brands in this episode: Icelandic Provisions, TeaRiot, Bobo’s, Sol-ti, Ayoba-Yo, Greenbelt Craft Kombucha, The Good Bean, Spindrift, Athletic Brewing Co., Beanfield’s, Snacklins, Clif Bar, Pepsi, Campbell’s

Following a recent evolution in its branding, Dang Foods co-founder/CEO Vincent Kitirattragarn says his company is well-positioned to tap into what he believes is one of the most overlooked and influential demographics in the U.S.: Asian-Americans. Best known for its sweet and savory coconut chips, Dang Foods was launched in 2012 by Kitirattragarn and his brother Andrew . Since its debut, the company has expanded its product portfolio to include rice chips and a fast-growing line of keto-certified snack bars made with Asian-inspired flavors. The brand is represented in over 13,000 retail locations nationwide, including at Kroger, Target and Whole Foods, where its bars are the top-selling brand in its category, according to Dang. Earlier this year, the company repositioned itself as an “Asian-American snack brand,” a move that Kitirattragarn said will enhance sales and help it attract new consumers from a community that he described as “perfect when designing a brand.”  “It’s the highest income consumer, it’s the consumer with the highest levels of education, most likely to be organic eaters, most likely to be vegetarians, and nobody’s speaking to that consumer,” Kitirattragarn said in an interview included in this episode. “This positioning is something that we can fully, authentically own.” In our conversation, Kitirattragarn spoke further about the company’s origins and how Dang communicates its brand story across product lines. He also explained why he keeps a tight grip on the company’s innovation strategy and discussed its relationship with investment firm Sonoma Brands. Show notes:  2:00 Vincent Kitirattragarn, Co-Founder/CEO, Dang Foods -- Taste Radio editor Ray Latif spoke with Kitirattragarn about how college classmates spurred his foray into entrepreneurship, the history behind the name, the evolution in its branding and whether its current positioning could have existed when it first launched. He also discussed Dang’s product mix and why entrepreneurs have to be “excited by [their] own innovation,” why “category size is super important” in new product development, how investors were skeptical about his decision to launch a line of snack bars and how he proved them wrong. Later, he spoke about what Sonoma Brands and Krave Jerky founder Jon Sebastiani brings to the table as an investor, how his leadership style has changed over the years, building company culture through core values and his work with the JEDI Collaborative, a non-profit group that promotes diversity and equality within the CPG industry.  Brands in this episode: Dang Foods, Krave Jerky, Smashmallow

In this episode, we’re joined by William Siff, founder and CEO of Goldthread, an innovative brand of plant-based tonics formulated with herbs, spices and adaptogens. A clinical herbalist, ethnobotanist and licensed acupuncturist, Siff launched the company in 2016 as an extension of his apothecary and herb farm in Western Massachusetts.  A pioneer in the emerging category of adaptogenic beverages, Goldthread’s products are designed to  “restore, refresh and invigorate our mind, body and soul.” The brand is distributed at natural and conventional retailers nationwide, including Target which recently added Goldthread to 970 of its locations.  In an interview included in this episode, Siff spoke about his background as a natural health practitioner and how his experience led to the creation of Goldthread. He also discussed why building the brand was akin to “inventing the category,”  effective methods for driving consumer education and brand awareness, defining metrics for success and how the company incorporates ingredient trends into its innovation strategy. Show notes:  0:50: Thoughts On An Expo-Less Week (At Least We Have Churro Ice Cream) -- The hosts reflected on the postponement of Natural Products Expo West 2020 and how exhibitors that planned to feature new products and brand updates at the annual event can share the news with BevNET and NOSH. They also chatted about how texting has become a useful tool for communicating with the editorial team, chomped on plant-based ice cream and reiterated that sharing snacks is always welcome. 10:25: William Siff, Founder/CEO, Goldthread -- Siff spoke with Taste Radio editor Ray Latif about his foray into the beverage industry and why he viewed packaged drinks as “a model that could scale our overall efforts” to “get as many herbs, spices and adaptogens into as many people’s bodies as possible.” He also discussed key benchmarks that the company has reached, why demos and its “Plant Venture” events have been essential to the brand’s development and how he works with retailers to add more adaptogenic drinks to their shelves. Later, he explained why refreshment is a key selling point for Goldthread and why he believes that schizandra berry will emerge as the next “big” functional ingredient. Brands in this episode: Goldthread, Fuze, Nos, BodyArmor, Core, Adrenaline Shoc, Cali’flour Foods, Ripple Foods, Van Leeuwen, Halo Top, UnReal, From The Ground Up

Twelve years ago, Ben Van Leeuwen launched his small-batch ice cream brand in the midst of a recession. An economic downturn is perhaps not the ideal time to start a company, yet the circumstances helped establish one of the core elements of his business strategy: a thorough examination of every cost. “Dig into every single expense, and ask yourself: ‘Is this really serving our customer?’ Van Leeuwen said in an interview included in this episode. “That’s the most important thing. If it’s not serving the customer, then don’t do it.” That principle has been essential to running a lean and profitable company and key to its growth. Van Leeuwen Ice Cream has evolved into a sprawling brand with 22 ice cream shops in New York and California and a wholesale pint business with more than 1,500 accounts across the U.S.  As part of our conversation, Van Leeuwen spoke about why he started an ice cream brand alongside his brother and future wife, how New York City’s culture impacted its development and why the company didn’t raise money for its first 11 years. He also shared his perspective on how Van Leeuwen has bucked the trend toward healthy eating, promoting brand pillars through packaging, the synergistic relationship between its stores and wholesale business and whether he’s open to selling the company down the road. Show notes:  2:04: Ben Van Leeuwen, Co-Founder/CEO, Van Leeuwen Ice Cream -- Taste Radio editor Ray Latif met with Van Leeuwen in New York City where he spoke about how a summer job in his teens and traveling around the world led to and influenced the creation of Van Leeuwen Ice Cream, as well as the upside to working with his family and why he rejected advice to use inferior ingredients in his products. He also discussed the advantages and disadvantages of operating in New York City, why the company stopped co-manufacturing early on and built its own production facility, why ‘running lean was just the default” and the reason that he and his co-founders decided to accept outside capital. Later, he explained why minimalism was the goal in its package design, the keys to the brand’s popular vegan varieties and how he stays in shape despite being the CEO of an indulgent ice cream brand. Brands in this episode: Van Leeuwen Ice Cream, Michel Cluizel

This week, we’re joined by Tommy Kelly and Salim Najjar, the co-founders of Sound Brands, a fast-growing company that markets carbonated, unsweetened iced teas and tea-infused sparkling waters made with herbal and botanical ingredients. Launched in 2015, Sound has been at the forefront of an emerging market for sparkling teas. Hailed by Bon Appetit magazine as “The New LaCroix,” Sound products are primarily distributed in the Northeast and Mid-Atlantic and also available at several chain and independent retailers across the U.S.  During our interview, Kelly and Najjar explained that while they’ve made several costly mistakes over the years, their perspective that “a failure is really a lesson if looked at properly” has been essential to the brand’s development. “The first year, I’d probably classify it as a bunch of failures, from spending way too much money on an initial product, to spending way too much money on an outsourced sales team,” Najjar said. “They all led us to where we are… and our current strategy, in terms of spending money and how lean we are.” Also within our conversation, Kelly and Najjar discussed Sound’s origins and overarching mission, how complementary skill sets have supported their working relationship, why getting up to speed on industry terminology is critical for early-stage entrepreneurs, how to avoid common pitfalls, and how corporate sales have been a boon for the brand. Show notes:  0:40: It’s All About Popcorn & Pickle Salsa, #CBDMike and Eating Your Veggies at Expo -- The episode began with a chat about John Craven’s West Coast extravaganza and Mike Schneider’s kombucha-soaked visit to London, and discussion about recent office visits from fresh pickle and CBD snack entrepreneurs. The hosts also riffed on a few products sent to the office, including premium popcorn, non-alcoholic spirits and cocktail mixers, and shared tips for a successful experience at Expo West 2020. 18:00: Tommy Kelly and Salim Najjar, Co-Founders, Sound Brands -- Taste Radio editor Ray Latif met with Kelly and Najjar at Sound HQ in Manhattan for a conversation that began with their transition from nuclear power plant engineers to beverage entrepreneurs, how they identified white space for a sparkling tea brand, why they eschewed added natural flavors and sweeteners and a critical error in the company’s original name. They also spoke about the trials and tribulations of their first year in business and why it was costly to hire retail consultants without having a clear go-to-market strategy, the importance of defining brand positioning, why it took years to make their first hire and how their retail strategy has evolved, particularly in Sound’s home market of New York City. Later, Kelly and Najjar explained how corporate sales have become a key component of the company’s overall business strategy and why they regret being hard on themselves during challenging times for the brand. Brands in this episode: Sound Brands, Nora’s Snacks, Belgian Boys, From The Ground Up, Maya Kaimal, Jarr Kombucha, Pip & Nut, Grillo’s Pickles, Farmhouse Culture, Big Swig, Alta Goods, [Popped] Artesian Popcorn, Lyre’s, Seedlip, GT’s Kombucha, WithCo Cocktails, Sir Kensington’s

When Marco Canora opened the first Brodo location, a takeout window housed within his acclaimed New York City restaurant Hearth, he believed he was at the forefront of a new category of sippable bone broths. He was on to something: the launch of Brodo sparked broad interest in bone broth, positioned to consumers as a comforting drink and a convenient source of nutrition.  In the following months, new bone broth cafes and packaged brands began appearing across the U.S. Yet while emerging categories often benefit from an expanding shelf set, Canora, an award-winning chef who’s helmed some of New York’s most admired eateries and been featured on several popular cooking shows including “Chopped” and “Top Chef,” has some misgivings about product quality. There’s a right way to make bone broth, he believes, one that involves patience, care and premium ingredients. It may cost more to produce at scale, but Brodo lives and dies by its high standards. “I’ve always been the ‘slow and steady wins the race’ kind of guy,” Canora said in an interview included in this episode. “And as long as I’m enjoying the process, I think the most critical and the most important thing about the path is that we each pop out of bed every day and we’re excited and proud about what we’re making.”  That principle has guided Brodo’s development since its launch in 2014. The company has expanded to six retail storefronts in New York City -- all profitable, according to Canora -- and distributes frozen bone broth in quarts and pints to independent and chain retailers, including Whole Foods, across metro New York. As part of our conversation, Canora and Brodo CEO Andrew Garner discussed the origins of the brand, how timing and location played into its early success and the company’s foray into packaged products. They also spoke about Brodo’s consumer education strategy and why Marco believes that the steepest part of the learning curve in the business of consumer packaged goods is also its most frustrating. Show notes:  2:04: Marco Canora, Founder & Andrew Garner, CEO, Brodo -- Canora and Garner sat down with Taste Radio editor Ray Latif for an expansive conversation that began with Canora’s background as a chef, how his unhealthy lifestyle led him to bone broth and how Garner, a former health care and Coca-Cola executive, joined Brodo as its CEO. Canora also explained why he describes Brodo products as “beverages” and not “soup,” how the company communicates its value proposition to consumers, determining the right format and package size for the brand and how he attempts to use his influence as to support the development of better-for-you food brands. Later, Canora and Garner discussed the role of Brodo’s storefronts as a gateway to its packaged products, the challenge of merchandising in the frozen food aisle, why Canora laments traditional routes to market, the impact of growing interest in  plant-based diets on Brodo’s business model and the dream scenario for the company’s future. Brands in this episode: Brodo, Rind Snacks, Health-Ade, Starbucks, Knorr, Shake Shack

The brand may be called Belgian Boys, but a self-described “Chief Belgian Girl” conceived its thoughtful business strategy. Anouck Gotlib is the CEO of Belgian Boys, which markets a range of authentic European breakfast foods and sweet snacks, including liege wafels, crepes, pancakes and stroopwafels. Launched in 2014, the brand is represented in a variety of retail channels and chains, including Target, CVS, Whole Foods and Costco.  Gotlib joined Belgian Boys as its head of marketing in 2014 and played a central role in developing the brand’s whimsical aesthetic and package design. Since becoming CEO in 2018, she has positioned Belgian Boys as one of familiar indulgence, expanding and curating the product line with delicious foods that are easily understood and appreciated by American consumers. In an interview included in this episode, Gotlib explained that while the brand’s positioning has been key to its retail strategy, it’s only part of the equation. “What's really important is that you really understand what's on [a retail buyer’s] shelves,” she said. “You need a strategy. You need to make sure that what you sell to the retailer makes sense for the retailer. Walk the aisles of the supermarket, walk by the register and find out who’s there. What are they buying? Why are they buying it? This way you can relate to the buyer and together with the retailer set your brand up for success.” Also within our conversation, Gotlib also spoke about the formation of Belgian Boys and how her background in fashion influenced the brand’s identity and continues to play a role in her management style. She also discussed how Costco has become a key retailer for incubating new products, best practices for effective merchandising and how Belgian Boys landed a deal with JetBlue. Show notes:  0:40: The Expo Edge, Argentine Booch & The Baaaaaad Guy -- The episode opened with banter about a popular song by Billie Eilish, why coffee foam and kombucha are trending in Argentina, tips for an optimal Expo West experience (Attendees: Exhibiting new products? Got news to share? Tell BevNET and NOSH) and whether vegan might be fading as a marketing term. 18:00: Anouck Gotlib, CEO, Belgian Boys -- Gotlib met with Taste Radio editor Ray Latif at BevNET’s office in New York City and kicked off their conversation with some background on Belgian Boys, including the origin of mascots “Skinny and Chubby'' and how a mustache has become a key element in branding and marketing initiatives. She also explained why Belgian Boys is designed to be “a household staple for indulgence, quality and taste,” the evolution of its product assortment, testing new products via private label, and why the brand and Special K cereal are likely to be seen in the same shopping cart. Later, Gotlib discussed her initial meeting with a JetBlue buyer and the lengthy process of getting the brand’s cookies on board, why she believes there’s a big opportunity for breakfast foods and how Belgian Boys is expanding its presence in Walmart. Brands in this episode: Belgian Boys, The Lab Coffee Roasters, Starbucks, Piettelli Vineyards, Bendita Kombucha, Beyond Meat, BrightFox, RxBar, BluePrint, Perfect Bar, High Peaks, Tofurky, Moocho, Special K, Pretzel Crisps

Gotham Greens co-founder and CEO Viraj Puri recognizes that the company’s proprietary farming technology is critical to its ability to operate a network of greenhouses with a combined 600,000 sq. ft of growing space. However, in an interview included in this episode, he explained that Gotham Greens’ workforce holds the key to its mission of “transforming how and where fresh produce is grown.” “Technology is an incredibly important asset, but our people are a larger asset,” Puri said in an interview included in this episode. “Because you can buy very sophisticated technology, but you still need people to optimize it and run it well. As much as we’re growing plants, we’re also cultivating people. That’s been a huge learning experience.” Self-described as a “fresh food company farming with the future in mind,” Gotham Greens helped usher in a new era in the business of indoor greenhouse agriculture. Launched in 2009, the company has built and operates eight ecologically sustainable greenhouse facilities in cities including New York, Chicago, Baltimore and Providence. Gotham Greens produces a range of hydroponically grown packaged leafy greens and herbs, including butterhead lettuce, arugula and Thai basil, along with branded pestos and dressings, and distributes to over 30 states.  As part of our conversation, Viraj Puri spoke about the company’s genesis, its ambitious mission and multifaceted business model, the evolution of the Gotham Greens brand, including its product and innovation strategy, best practices for working with local governments and leaders and what’s next for the future of the company. Show notes:  2:26: Viraj Puri, Co-Founder/CEO, Gotham Greens -- Taste Radio editor Ray Latif met with Puri at Gotham Greens’ rooftop greenhouse on top of the Whole Foods Market in Gowanus, Brooklyn, where he spoke about his background prior to co-founding the company, how basil helped inspire him to launch Gotham Greens and the process of crafting a business plan. He also discussed how he defines and communicates ‘local’ as a marketing term, why the company is focused on farming greens and why the produce is not USDA certified organic. Later, he explained why cold calling the offices of local governments has been effective in landing meetings with municipal leaders, discussed Gotham Greens’ relationship with Whole Foods and other major retailers and the company’s expansion plans. Brands in this episode: Gotham Greens

This week’s episode focuses on how two food companies are evolving to meet the needs of modern consumers. In our first interview, we spoke with Alden Blease and Emma Frelinghuysen, the co-founder and CEO, respectively, of REDD Bar. Founded in 2014, REDD is a brand of plant-based protein bars infused with vegan prebiotics, probiotics and adaptogens. Although REDD cultivated a loyal following and distribution at several major retail chains, last year the company introduced a significant rebrand and reformulation of the bars, which was announced alongside $2.2 million in new funding. Blease and Frelinghuysen spoke about the reasons for and execution of REDD’s pivot, how evolving consumer trends impacted the changes and lessons from the rollout. Later in the episode, we sat down with Arnold Coombs, the director of sales and marketing for top-selling organic maple syrup brand Coombs Family Farms. A seventh generation maple farmer, Coombs founded the brand, which is steeped in tradition and history. As part of our conversation, Coombs discussed how the company has built consumer loyalty through education about the product’s health benefits and use as an ingredient, along with developing an innovative package. Show notes:  0:40: ‘Lavender Is The New Grape.’ -- The episode’s hosts sipped on nourishing soup, cold-brewed tea and New Orleans-style coffee, bantered about a new beverage made with olive leaves, discussed the launch of BevNET’s new eBook about building brand awareness and spoke about why some entrepreneurs hire CEOs to run their businesses. 18:00: Alden Blease, Founder; Emma Frelinghuysen, CEO, R.E.D.D. Bar --  BevNET CMO Mike Schneider spoke with Blease and Frelinghuysen at the 2020 Winter Fancy Food Show, where Blease discussed the inspiration for and early development of R.E.D.D. Bar, which was originally called Rawgasm, why he brought on a CEO to run day-to-day operations and why the rebrand had been in development in 2018. Frelinghuysen discussed her background in CPG, why she was drawn to the role of R.E.D.D. Bar CEO and why she initially focused on formalizing the brand’s core values. Later, Blease explained why he believes the brand is now a “better, stronger version of itself,” why plant-based is “the number one message” the company is now conveying and how honest communication with consumers was key to the rebrand. 37:00: Arnold Coombs, Director of Sales/Marketing, Coombs Family Farms -- Coombs sat down with Taste Radio editor Ray Latif and discussed his family’s history in the maple syrup business, why he compares syrup production to wine making and the challenges in marketing a commodity product. He also explained why he envisions the maple syrup set resembling that of cooking oil, why the company’s private label products are the same quality as its branded ones and how the streamable maple syrup bottle was designed.   Brands in this episode: REDD Bar, Coombs Family Farms, Osso Good, Tiesta Tea, Special Leaf, Peloton Cascara, Nitro Beverage Co., Grady’s Cold Brew, Enlightened, Lesser Evil, Flour Bakery, Guinness, Johnnie Walker, Aunt Jemima, Mrs. Butterworth's

Sam Dennigan’s roots in the food industry run deep.  Born in Dublin to a family-owned wholesaler of fresh fruit and vegetables, Dennigan grew up surrounded by nutritious food and worked in nearly every capacity of the business. His experience served as the basis for the launch of his own company, the aptly named Strong Roots. Launched in Ireland in 2015, Strong Roots has since become one of the U.K.'s fastest-growing food brands, marketing a range of uniquely designed plant-based frozen offerings, including broccoli and purple carrot bites, cauliflower hash browns and pumpkin spinach burgers.  Since entering the U.S. last year, Strong Roots has built a national presence, with the products sold in over 3,000 locations, including Target, Wegmans and Whole Foods. In September, Strong Roots raised $18.5 million to support growth initiatives in the States and abroad, an important step, Dennigan said, in its mission to become a new type of global brand that “can do better for the planet and personal health.”  In an interview included in this episode, Dennigan spoke about why he decided to strike out on his own, how the initial vision for Strong Roots has evolved and the company’s mission to make food that appeals to the next generation of consumers. He also explained why thoughtfully planned demos are the best path to trial, how he assessed potential investment partners and the reason he focuses on “getting the small things incredibly right,” as well as sharing his perspective on the variety of ways that plant-based foods are marketed and sold. Show notes:  2:02: Sam Dennigan, Founder/CEO, Strong Roots -- Taste Radio editor Ray Latif sat down with Dennigan for a conversation that began with his background in the food industry and why his initial foray into branded products didn’t work out and what he learned from the experience. He also spoke about the “raison d’etre” for Strong Roots, why he chose to create a frozen food brand and the company’s thoughtfully considered product strategy. Later, he explained why Strong Roots positions itself as a “Consumer Packaged Good,” what he means when he says that the company is “trying to steer away from imitation or alternative,” why he believes that everyone in the plant-based community is “striving for the same goal” and the company’s top down/bottom up strategy for becoming a global brand. Brands in this episode: Strong Roots, Green Giant, Impossible Foods, Beyond Meat

Nona Lim is forecasting 2020 to be the first profitable year for her namesake brand. As she explained in an interview in this episode, it took a lot of saying “no” to get to this point. The Nona Lim brand, launched in 2014 as a spin-off of Lim’s ahead-of-its time meal kit company, markets a variety of better-for-you and convenient Asian-inspired foods, including broths, sippable soups and noodle bowls. The products are sold nationally at Whole Foods and at select Walmart locations, along with hundreds of independent retail and chain locations.  As part of our conversation, Lim spoke about the company’s development and path to profitability was guided by a clear strategy and a willingness “to say ‘no’ to top-line growth that isn’t in line with our profitability requirements.”  “Say ‘no’ to business that’s not going to give you the minimum gross margin target that you have set,” she said. “Say ‘no’ to retailers that ask for too much, because you can’t afford it.” Lim also discussed the variety of ways that she funded her upstart brand prior to accepting venture capital and why she advises early-stage entrepreneurs to retain a bookkeeper or accountant. She also spoke about how she negotiates favorable terms with suppliers, what it means to be “fiscally disciplined” and why she describes venture capital as a “double-edged sword.” Show notes:  0:40: “Buttoned Up” Booze, Savory Bars and a Buddy’s Donuts -- The episode’s hosts chatted about a recent visit from Bobby Romano, who leads sales efforts for Rochester, NY-based Black Button Distilling, riffed on the development of the savory bar category, munched on vegan pork rinds and discussed challenges in brand revamps. 15:53: Nona Lim, Founder/CEO, Nona Lim -- Lim joined Taste Radio editor Ray Latif for an interview recorded at the 2020 Winter Fancy Food Show in San Francisco. Lim spoke about her role as a board member of the Specialty Food Association, which hosts the annual event, how competitive fencing led to the creation of her meal kit company in 2006 and why she chose soup as the initial product line for the Nona Lim brand. She also discussed the three hallmarks of the brand, why slowing down the pace of innovation was a key learning early on and how microloans, equipment leases and government subsidies can be useful for new entrepreneurs. Later, Lim explained why it’s critical to manage working capital, how she identified the right time to take venture capital and why she jokes that a partnership with an investor is “worse than getting married.” Brands in this episode: Nona Lim, Black Button Distilling, Tig Snacks, Mediterra, PigOut Rinds, Beanfields, Snacklins, Jim Buddy’s, Onu, Rau Chocolate, Sonu, Starbucks, Poppi, Kitu Life, Bulletproof, Blue Apron

Twelve years since launching Eboost, a brand of natural energy powders and ready-to-drink beverages, founder and CEO Josh Taekman reflected on his entrepreneurial journey with a measure of regret. In an interview included in this episode, he admitted that he’s made some big mistakes -- including a few near-fatal ones for the brand. He acknowledged that Eboost has been chronically underfunded and that he missed the boat on key hires during critical moments in its development.  That’s not to say that Eboost hasn’t seen its share of victories, including earning national distribution at 7-Eleven for its energy shots, announcing a highly publicized partnership with fitness celebrity Jillian Michaels and landing a spot on Oprah Winfrey’s coveted “List of Favorite Things.” Throughout the years, Taekman said that he’s taken the highs and lows of his business in stride. He knew Eboost wasn’t going to be an overnight success, and explained that persistence, tenacity and an unrelenting belief in the brand’s potential have been his most crucial assets. “When someone says ‘you can’t do it’ or ‘I dare you to do it,’ to me it’s ‘of course I can, and I will through perseverance and grit,’” he said. “The thing that kept me going is that I truly loved the product,” he said. “In my heart of hearts, I knew we had a great product and a great brand.” As part of our conversation, Taekman chronicled his career path from music marketing, including a partnership with hip-hop and fashion mogul Sean “P. Diddy” Combs, to beverage entrepreneurship with energy platform brand Eboost, and also discussed why he initially focused on non-traditional retail and how he landed a joint venture with AriZona Beverage Co. to produce and distribute the product. Show notes:  1:26: Josh Taekman, Founder/CEO, Eboost -- In his interview with Taste Radio editor Ray Latif, Taekman spoke about why he moved to New York City after college, how he landed a meeting with Bad Boy founder Sean Combs (aka P. Diddy) and eventually founded the company’s marketing division. He also discussed why a proposed joint venture between Combs and Nantucket Nectars was scrapped, the impetus for launching Eboost and the company’s initial focus on distribution at hotels and gyms. Later, he explained why a deal with 7-Eleven didn’t work out as planned, benefitting from the perception that Eboost was a bigger brand that it actually was, why he regrets not focusing on direct-to-consumer sales earlier on and the reason that the company rebranded. Taekman also explained how he convinced AriZona Beverages co-founder/CEO Don Vultaggio to partner with Eboost and why he wishes that his investors would have asked him to step down as CEO. Brands in this episode: Eboost, Nantucket Nectars, Mistic, Snapple, AriZona, Sprite, Pepsi, Red Bull, Monster Energy, Redline, Berocca, Emergen-C, Muscle Milk, Vitaminwater, Zipfizz, VOSS, Nuun, Coca-Cola, Snickers, Toblerone, Bai, 5-hour Energy, Rockstar Energy, Stacker2, SK Energy, RxBar, Bang Energy

This week, we’re joined by Nick Guillen and Nick Ajluni, the founders of TRUFF, a fast-growing brand of upscale, truffle-infused hot sauces that are promoted as “the pinnacle of heat experience.” Founded in December 2017, TRUFF quickly became known for its sleek packaging and decadent flavors, eventually becoming one of the top-selling hot sauce brands on Amazon and a favorite among chefs and celebrities, including Oprah Winfrey, who included TRUFF on her coveted “List of Favorite Things” in 2018 and 2019. Amid surging sales, last year the company raised its first round of capital at a valuation of over $25 million. As part of our conversation, Guillen and Ajluni spoke about how their shared backgrounds in digital media and streetwear fashion contributed to the creation of TRUFF and how Instagram factored into the brand’s design and aesthetic. They also explained why it took two years to get to a finished product their thoughtful approach to retail and why investors are betting on them as entrepreneurs as much as they are the brand. Show notes:  1:12: Meet Us On The West Coast. We Might Have Crunchy Pepperoni To Eat -- The episode opens with an important note about Soundcloud, details about an upcoming meet-up at our new office in San Diego, and why we can’t stop eating pepperoni crisps. The hosts also chatted about an upstart brand of yaupon drinks, sweet “little secrets,” (another) new hangover beverage, why flavor usually counts more than function and a seltzer brand that seems a bit agitated. 16:50: Nick Guillen & Nick Ajluni, Co-Founders, TRUFF -- In an interview recorded at the 2020 Winter Fancy Food Show, Guillen and Ajluni sat down with Taste Radio editor Ray Latif for a conversation of their “luxury lifestyle, digitally native” brand, beginning with its roots on Instagram and why they chose to launch a hot sauce business. They also discussed their process for formulation and package design, learnings from prior entrepreneurial endeavors, why they are trying to “influence the influencer” on social media and the role that high-profile advisors/investors Aaron Levant and Jon Buscemi play in the company. Later, they spoke about the importance of community management and exceptional customer service, how TRUFF is merchandised at retail stores, key details that they wanted to communicate in their investor deck and what they view as their highest value for the brand. Brands in this episode: Union Whole Earth Snacks, Cap’n Crunch, Yayaya, Hello Tomorrow, The Plug, Morning Recovery, Little Secrets, ThinkNoo, Moon Juice, Humblemaker Coffee, Hint Water, Angry Seltzer, Hello Water, Truff, Ciroc

Miyoko Schinner literally wears her passion for veganism on her sleeve.  A few moments prior to our interview with Schinner, the founder of plant-based cheese and butter company Miyoko’s Creamery, she p revealed a large tattoo just below her right shoulder. Printed in block letters were the words “Phenomenally Vegan,” a credo that defines Schinner and her company, which was built on “the principle of compassion for animals and eliminating them from food production.” But she wasn’t always so upfront about her beliefs. As part of our conversation, Schinner explained that during the company’s first few years, she was concerned that its mission wouldn’t resonate with mainstream consumers and avoided speaking about it. Yet her perspective changed following an industry event in which she opened up about her convictions and received a  surprisingly positive response. “I finally realized at some point you have to stand for what you believe in,” Schinner said. “You have to be true to your nature, to your soul, to the world. And you have to become transparent.” As part of our conversation, Schinner spoke about how her interest in veganism led to the brand’s genesis and why she describes Miyoko’s as “a mission with a company.” She also discussed the importance of empowering employees and ensuring they align with the brand’s ethos, why she believes that to change the world companies have to work with the powers that exist and why investors “have to love you for who you really are.” Show notes:  1:21: Miyoko Schinner, Founder/CEO, Miyoko’s -- Schinner sat down with Taste Radio editor Ray Latif for an interview recorded at the 2020 Winter Fancy Food Show and spoke about her history as resident and business owner in the Bay Area, why she blames poor leadership for past failures and early struggles with Miyoko’s and why it was critical to communicate the company’s mission in a way that didn’t alienate non-vegan employees. She also discussed the importance of creating great-tasting vegan food, why the company offers its workers a wide-range of job benefits and how she reconciled -- and dealt with the criticism over -- Miyoko’s short-term partnership with Nestle USA. Later, she explained why investors are like spouses, her personal approach to social media, why the company is hiring a president and why she’ll eventually feel comfortable stepping away from day-to-day responsibilities. Brands in this episode: Miyoko’s, Tofurky, Nestle, La Colombe

John Sorial admits that his company should have gone out of business -- several times. Sorial is the founder of TaDah Foods, a maker of plant-based, Mediterranean-inspired foods, including frozen falafel wraps and bite-size falafel poppers. Launched in 2011, TaDah was on an upward trajectory during its first five years, picking up distribution at retailers across the U.S. and generating annual sales of $2.3 million at its peak.  In 2016, however, TaDah’s co-packer became financially insolvent and sent Sorial scrambling to find a new manufacturing partner. Unable to fill retail orders, the company went into a tailspin and seemed unlikely to recover.  “You can weather a lot of difficulties and challenges, but having your product unavailable for several months, that’s almost the kiss of death,” he said in an interview included in this episode. Sorial hung on for three tenuous years and described the period as “the most lonely and challenging of my life… it was just one bad day after another.” A glimpse of hope arrived in 2019 when Sorial was offered an opportunity to present on the ABC pitch competition show “Shark Tank.” The appearance yielded a $500,000 investment from guest shark and Kind Snacks founder/CEO Daniel Lubetsky and invaluable media exposure, both of which have reinvigorated TaDah.  As part of our interview, Sorial spoke in depth about how he navigated the company through constant challenges while under duress. He also discussed the inspiration behind TaDah, why finding a co-packing partner is like getting married, how he prepared for “Shark Tank” and what it was like to turn down an offer from Mark Cuban. Show notes:  1:35: Blueberry Oat Milk? Fermented Tea Aioli? Fancy That! -- The episode’s hosts convened in the press room at the 2020 Winter Fancy Food Show for a conversation about notable products they encountered at the annual event. Among the snacks and beverages mentioned were functional teas, latte-flavored chocolate, plant-based pork rinds and juice-infused cascara drinks.  15:24: Interview: John Sorial, Founder, TaDah Foods -- Sorial met with Taste Radio editor Ray Latif at BevNET HQ and spoke about how his upbringing shaped the creation of TaDah, why it’s critical for plant-based packaged foods to be flavorful and how he leaned on his engineering background to formulate and produce a complex product. He also explained why transparency and authenticity is key to building strong and lasting relationships and how “difficult discussions” with vendors and investing in himself helped keep the brand afloat during a challenging period. Later, Sorial discussed the process for landing an appearance on “Shark Tank,” the pep talk that helped prepare him for the show, why he chose an investment offer from Daniel Lubetsky over one from Mark Cuban and how Lubetsky has helped him revise TaDah’s business strategy. Brands in this episode: TaDah Foods, Happy Snaps, Kite Tea, Vegan Rob’s, Joolies, Pocket Latte, Beanfields, Miyoko’s, Riff Cold Brewed, Verve Coffee, Blue Bottle Coffee, Sunwink, Mood33, Remedy Organics, Hey Frida, Elmhurst Naturals, KIND Snacks, Burma Love

There’s a phrase that comes up several times in our interview with Andrew Abraham, founder/CEO of protein-centric brand Orgain: cautiously optimistic.  A medical doctor turned entrepreneur, Abraham was inspired to launch Orgain in 2009 while recovering from cancer treatment and being frustrated with the lack of options for healthy, drinkable nutrition. Introduced as a first-to-market brand of organic protein beverages, Orgain has since grown into a thriving platform for protein drinks, powders and bars. During Orgain’s development, however, Abraham had concerns about the brand’s long-term viability, particularly within an increasingly competitive market for protein beverages. During our conversation, he noted that maintaining a positive and steadfast belief in the company’s mission and focusing on meaningful innovation were key to the brand’s eventual success. “There’s some dark times where you lock yourself in a room and ask yourself: ‘Is this really going to work?’ Abraham said. “But I was seeing the feedback we were getting, and I knew that if we could just weather the storm long enough that Orgain would succeed. One thing that’s helped me more than anything is to just keep my eyes forward. Just focusing on what we’re doing and what’s working for us and pressing forward as aggressively as possible.” Within our expansive interview, Abraham discussed the creation and early development of Orgain, why he was the sole employee for the first five years and why Stonyfield Farm founder and company advisor Gary Hirshberg urged him to focus on building a sustainable infrastructure. Abraham also explained how he defines success, why he’s constantly “neck deep” in innovation and the reasons behind his decision to sell a majority stake of Orgain. This episode is presented by Flavorman, the beverage architects. Show notes:  2:46: Andrew Abraham, Founder/CEO, Orgain -- Abraham sat down with Taste Radio editor Ray Latif at the BevNET Live Winter 2019 and spoke about his background in nutrition and integrative medicine and how each supported the development of Orgain, the brand’s national launch at Whole Foods and why a conducting a shelf study could have avoided early stumbles. He also explained why, in hindsight, it “wasn’t smart” to be the sole employee for five years, and why he urges entrepreneurs to surround themselves with people that are smarter than them, as well as how Gary Hirshberg became involved with the company and why Abraham didn’t take a salary for “a very long time.” Later he discussed why entrepreneurs that are not well-capitalized from the outset might be in for a bumpy ride, how he convinced his wife, that despite significant financial losses, the brand was on a positive trajectory and why he believes that “the best defense is a super aggressive offense.” He also spoke about his approach to hiring and onboarding new employees, why he rebuffed numerous M&A offers over the years, and how he negotiated terms in the investment deal with Butterfly to maintain the company’s mission and focus.  Brands in this episode: Orgain, Stonyfield Farm, Dry Soda

In this week’s episode, we’re joined by former NFL star Matt Light and Bill Dessel, the co-founders of sessionable spirit brand Keel Vodka. At 23.8% alcohol by volume and 58 calories per serving, Keel promotes itself as “the world's first premium light spirit.”  Prior to co-founding Keel, Light was key member of the New England Patriots’ offensive line in three of the team’s Super Bowl wins. Although he faced ruthless competition as a professional football player, Light explained in our interview that entrepreneurship “is more challenging than it ever would be on the playing field.” “There are so many variables that go into having success in the business realm,” Light said. “But some of the same [lessons apply]: Are you able to get up when you get knocked down? Are you really invested? What do you bring to the table and how can you do that better tomorrow than you did it today?” As part of our conversation, Light and Dessel discussed the origins of Keel, how they overcame initial regulatory hurdles and challenges in consumer education and how they’re attempting to take advantage of growing interest in low-alcohol beverages. They also spoke about the benefits of a local distribution strategy, how they establish guidelines for their respective roles and why “living the lifestyle” is critical for brand ambassadors. Show notes:  1:14: Free Tees, Zesty Z’s and Punchy P’s -- The episode opens with a call to action: review Taste Radio on the Apple Podcasts app or your favorite listening platform, tell us you did by sending us an email to ask@tasteradio.com and the team will send you a free T-shirt. Later, the hosts extoll the talents of The King, munch on a number of crunchy snacks, chat about a hoppy drink and BevNET’s Elevator Talk series and discuss an odd video that was shared on our Slack account. 15:25: Interview: Matt Light/Bill Dessel, Co-Founders, Keel Vodka -- Light and Dessel visited BevNET HQ in Watertown, Mass. and sat down with Taste Radio editor/producer Ray Latif for a conversation about the launch and early development of Keel, and why the initial communication strategy was focused on the low-calorie aspect of the vodka. They also spoke about how they address consumer skepticism about a light spirit, why you can’t rely on distributors to promote your products and Dessel’s three rules for entrepreneurship. Later, they explained why sampling is all about “where (the) consumer lives” and why the company hires and educates its own brand ambassadors and avoids using third party service for demos and events. Brands in this episode: Full of Chips, Whisps, Zesty Z, Oregon Hop Springs, Punch Pops, Chum Fruit Bites, KEEL Vodka, Absolut Vodka, Miller Light, Veev, Skinnygirl

It’s remarkable to think that Caulipower made its market debut just three years ago. Since its launch in January 2017, the vegetable-forward brand, best known for its gluten-free, cauliflower crust pizzas, has developed into one of the fastest-growing food companies in recent memory.  Caulipower, which also markets cauliflower-based tortillas and cauliflower-crusted chicken tenders, generated $45 million in revenue in 2018 and an estimated $100 million last year. Despite having no experience in the food industry prior to launching the company, founder and CEO Gail Becker has grown Caulipower into the fastest growing frozen pizza brand in America, available in over 25,000 retailers and 5,000 restaurants across the U.S. and Canada.  In an interview included in this episode, Becker spoke about the swift rise of Caulipower and why she felt compelled to leave behind a successful career to start the brand. She also discussed the value of taking risks, how she identified and partnered with early-stage investors and why humility is critical for success. She also explained why Walmart was the right fit for Caulipower early into its development and why she believes in the power of food to unite disparate communities. Show notes:  2:46: Gail Becker, Founder/CEO, Caulipower -- NOSH editor Carol Ortenberg met with Becker at Caulipower headquarters in Los Angeles where the entrepreneur spoke about her inspiration to launch the brand and how supportive partners were key to its fast start. She also explained why investment firm Boulder Food Group chose to “bet” on her and how she rewarded the initial support, why she feels like “the most grateful and fortunate person on earth” and her experience as a judge in NOSH Live’s Pitch Slam competition. Later, she discussed how her family is involved in Caulipower, breaking traditional “rules” for packaging and retailing of a food brand, why she believes a “first to market advantage is everything” and how she handles growing competition. Becker also spoke about why brands should avoid making consumers feel bad about food choices, why working at her father’s store as a five-year-old taught her “everything” she needed to know about the food business and the reason that she is always wearing green clothing.

In this episode, we’re joined by Matt Weiss, the founder/CEO of RIND Snacks, who discussed his approach to building the skin-on dried fruit brand while maintaining his full-time job. An investment analyst by profession, Weiss launched RIND in 2018. In our interview, he explained that, while he saw an opportunity to disrupt the dried fruit category with a premium brand, he was hesitant to quit his well-paying career and initially treated RIND as a “side hustle.” He noted, however, that regardless of the time and resources he was willing to devote to the brand, “it was very clear [he] had to put my best foot forward.” With that in mind, he crafted a thoughtful business strategy that helped guide RIND’s development over the next two years. “There really is an opportunity to develop and grow and get critical mass that doesn’t feel like you have to hedge your bets,” he said. “You don’t need a huge team to launch. You can rely and grow using a lot of outsourced partners in the beginning. And you actually can run a small business on the side for a finite period of time.” Weiss’s planning has paid off: RIND is currently distributed at hundreds of independent and natural chain retailers across the Northeast and has a fast-growing online business as well.  As part of our conversation, Weiss spoke about how he evaluated RIND’s market potential and key point of differentiation and how he assessed the financial and opportunity costs of entrepreneurship. He also explains the benefits of launching a business later in life, the importance of open and honest communication with his employer while incubating RIND and why he believes in “relentless networking.”  Show notes:  1:37: Chewing Chum, Skeletons In The... Cabinet? -- The episode opens with the hosts chatting about the nuances of a new decade, how BevNET brand specialist Melissa Traverse enjoyed a saucy holiday and a new brand of fruit jerky with a fishy-sounding name. Later, they spoke about the learning curve for entrepreneurs new to the food and beverage industry, Melissa’s past experience working as a flight attendant (one of 34 jobs she’s had in her life) and why attendees of the 2020 Winter Fancy Food Show should direct message us on Instagram (@bevnetmike, @melissa_traverse, @bevtrayde). 15:00: Interview: Matt Weiss, Founder/CEO, RIND Snacks -- Weiss visited BevNET HQ and sat down with Taste Radio editor Ray Latif for a conversation about the origins of RIND, including his grandmother’s role in its genesis and why he believed that the brand needed “to be distilled to a very simple premise and value proposition.” He also discussed the importance of having great branding and packaging out of the gate, why he viewed RIND’s first two years as its proof of concept phase and why, despite keeping his day job, he saw himself as working without a safety net. Later, he extolled the virtues of involving his family in the brand, the value of pitch slam competitions and why he urges colleagues to “be constantly learning professionally.” Brands in this episode: Fly By Jing, Brooklyn Delhi, Frank’s Red Hot, Chum Fruit Bites, Ceres Juices, Rind Snacks, Caulipower, Harmless Harvest, Purely Elizabeth, Nantucket Nectars

Seven years ago, Josh Zad opened Alfred Coffee, a stylish cafe nestled among the luxury boutiques in the Melrose Place neighborhood of West Hollywood. Conceived with the intention of creating a comfortable space and “Instagrammable” moments for its customers, the store quickly became a popular destination among social and celebrity influencers. Alfred has since established itself as a prime example of how to marry brick-and-mortar retail with a memorable digital presence, having grown to 16 locations across the U.S. and Japan. In an interview included in this episode, Zad explained that Alfred’s success and appeal is derived from its foundation as “a creative platform” focused on customer experience, rather than as a coffee brand. “It’s about the lifestyle,” he said. “We have a broader message that goes in many different directions. The personality is there, and we try to reflect that on social media. It’s not about ‘Is this the perfect latte art, yes or no?’” Today, Zad is aiming to replicate Alfred’s success with Calidad Beer, a brand of Mexican-style lagers that, like his coffee company, lives at the intersection of design, storytelling and consumer experience. As part of our conversation, Zad spoke about how, despite no formal training in coffee or branding, he’s built one of the most beloved coffee chains in Southern California, why he believes that the company isn’t “doing anything groundbreaking,” the secret to Alfred’s “customer-first” focus and how he defines success for Calidad. Show notes:  2:46: Interview: Josh Zad, Founder, Alfred Coffee/Calidad Beer -- Zad met with Taste Radio editor Ray Latif at Alfred headquarters in West Hollywood and kicked off their conversation with a brief chat about Alfred’s unusual “ban” on NBA star Kawhi Leonard, Alfred’s average customer and how he became an expert in delivering unique consumer experiences. Zad also spoke about why the company invests heavily in culture, why being nimble is key to being consistently better than its competitors and why he views himself as Alfred’s “creative director” and not its CEO. Later, he discussed why he wants Alfred to be synonymous with L.A., why he’s not interested in launching a cannabis brand, how he views Calidad as a direct offshoot of Alfred and why he wants the can’s color to be the most eye-catching element of its design. Zad also spoke about key mentors in his career and what he likes most about being a boss. Brands in this episode: Alfred Coffee, Oatly, Blue Bottle, Stumptown, Starbucks, Sugarfina, Vybes, Calidad Beer, Corona, Pacifico Beer

This special edition of Taste Radio Insider highlights actionable insights and advice from interviews with six founders, creators and investors who joined us on the show during the second half of 2019. Our guests include Zico founder and Powerplant Ventures co-founder Mark Rampolla; Zoe Feldman, the director of the Chobani Incubator; Rick’s Picks founder and CEO Rick Field; Mike Cessario, the founder and CEO of Liquid Death; Harbinger Ventures founder Megan Bent and Chris Kirby, the founder of Ithaca Craft Hummus. Show notes: 1:28: Mark Rampolla, Founder, Zico; Co-Founder, Powerplant Ventures --  We kick off the episode with Mark Rampolla, the founder of Zico coconut water and the co-founder of plant-centric CPG investment firm Powerplant Ventures. In the following clip, pulled from our interview with Rampolla in Ep. 53, he discussed how he sets and reviews long-term goals, why it’s critical to write them down and look at them daily, the importance of thoughtful communication and alignment with employees and colleagues and why daily huddles are key for highly effective organizations. 9:18: Zoe Feldman, Director, Chobani Incubator -- Next up is Zoe Feldman, who is the director of Chobani Incubator, which invests in and supports purpose-driven, early-stage companies. We spoke with Feldman for an interview featured in Ep. 63, and in the following clip she spoke about how she’s using her voice and platform to support marginalized communities and shared the advice she has for brand owners and executives that might be afraid to have “the diversity conversation.” 15:10: Rick Field, Founder/CEO, Rick’s Picks -- Let’s continue with Rick Field, the founder and CEO of premium pickle brand Rick’s Picks. Field joined us in Ep. 42, and in this clip he urged potential and early-stage entrepreneurs to understand the minutiae that comes with building a food brand, why it’s not a part-time endeavor and why he describes entrepreneurship as being an “army of one.” 19:23: Mike Cessario, Founder/CEO, Liquid Death  -- Next is Mike Cessario, the founder and CEO of Liquid Death, a canned water brand whose heavy metal vibe and edgy marketing has generated considerable online buzz and attracted funding from a range of prominent investors. In an interview from Ep. 51, Cessario explained why upstart CPG companies must stand for something, the importance of conveying “small,” why customer acquisition is about getting people to “invest in your brand” and how to establish proof of concept for an untested idea. 27:16: Megan Bent, Founder & Managing Partner, Harbinger Ventures -- We continue with Megan Bent, the founder and managing partner of Harbinger Ventures, a specialized investment firm whose mission is to provide growth equity and strategic resources to the next generation of female entrepreneurs. We spoke with Bent in Ep. 64 and in this clip, she explained how Harbinger vets potential portfolio companies, the “trifecta” that she looks for in growing brands and why she encourages entrepreneurs to establish a “common language” with potential investors. 34:40: Chris Kirby, Founder/President, Ithaca Craft Hummus -- Wrapping up this episode is Chris Kirby, the founder and president of fast-growing brand Ithaca Craft Hummus. In this clip, pulled from an interview featured in Ep. 55, Kirby explained how he identified white space in legacy food category, why carefully crafted success stories have been key to landing placement at new retailers and why he advises entrepreneurs to be “very intentional about what you’re spending and why.”  Brands in this episode: Zico, Chobani, Rick’s Picks, Liquid Death, Ithaca Craft Hummus

In this highlight episode culled from interviews with six of the leaders, innovators and entrepreneurs who joined us on the podcast during the second half of 2019, we examine the role that relationships play in the development of great businesses. Our guests include “The Beverage Whisperer” Ken Sadowsky, Whole30 founder and CEO Melissa Hartwig Urban, Grillo’s Pickles founder and CEO Travis Grillo, Veggie Grill co-founder T.K. Pillan, Dogfish Head Brewery founder Sam Calagione and Bev founder and CEO Alix Peabody. Show notes: 1:50: Ken Sadowsky, The Beverage Whisperer -- We kick off the show with Ken Sadowsky, who is affectionately known as “The Beverage Whisperer.” A longtime investor and advisor to many high-profile and category leading brands, including Vitaminwater, Vita Coco, Bai, Hint and Califia Farms, Ken is one of the industry’s best known and most respected insiders. In the following clip, pulled from our interview with Sadowsky in Ep. 174, he explained how he assesses opportunities to align with and invest in early stage brands, how he advises entrepreneurs on packaging and design, and why he warns that indecisiveness can lead to big mistakes. 10:11: Melissa Hartwig Urban, Co-Founder/CEO, Whole30 -- Next up is Melissa Hartwig Urban, the co-founder and CEO of popular 30-day lifestyle program Whole30. Since its launch in 2009, Whole30 has become a cultural phenomenon that has attracted millions of followers, many of whom adhere to its paleo-centric guidelines even after they complete the program. In this clip, pulled from our interview in Ep. 184, Urban explained why most of her work time is spent direct messaging with members of the Whole30 community, the importance of accessibility, and how she’s learned that “you can’t let perfect be the enemy of good.”  20:18: Interview: Travis Grillo, Founder/CEO, Grillo’s Pickles -- We continue with Travis Grillo, the founder and CEO of premium pickle brand Grillo’s. From his humble beginnings selling pickles out of a small food cart, Grillo’s has grown into a nationally distributed brand carried at several major chains and one that generates tens of millions of dollars in sales annually. In a clip from our wide-ranging interview with Grillo, which we featured in Ep. 175, he spoke about why he positioned Grillo’s as a lifestyle brand, how he considers new hires and investment and why he’s just as likely to take advice from a homeless person as he would from a billionaire. 30:42:  Interview: T.K. Pillan, Co-Founder, Veggie Grill/PowerPlant Ventures -- We keep things going with T.K. Pillan, the chairman and co-founder of fast-casual restaurant chain Veggie Grill and investment firm PowerPlant Ventures. Thirteen years since opening its first location, Veggie Grill now has 37 stores and is planning to operate 50 locations by next year. In the following clip, from our interview with Pillan in Ep. 188, he discussed the common theme in all of his businesses, why it’s critical for co-founders to have a clear understanding of roles and complementary skill sets, why he described growth plans as “a double-edged sword” and what it means to be “a good investor.”  41:41: Sam Calagione, Founder, Dogfish Head Brewery -- Next we have some words of wisdom from Sam Calagione, the founder of iconic craft beer brand Dogfish Head. We spoke with Calagione in Ep. 189 and in the following clip, he reflected on his experience building Dogfish Head, which in May merged with Samuel Adams maker The Boston Beer Co. in a deal valued at $300 million. He also discussed why “goodness” is a pillar of Dogfish Head’s business philosophy, why he refers to employees as “co-workers” and why he urges entrepreneurs to figure out how “small their businesses can possibly be.” 47:44: Alix Peabody, Founder/CEO, Bev -- Last, but not least, we have Alix Peabody, the founder of Bev, a wellness-focused canned wine brand that aims to change the narrative around how women are projected and perceived by the alcohol industry and redefine traditional ways of doing business in a space long dominated by men. In this clip pulled from Ep. 191, Peabody explained why, despite very challenging times, she never thought to quit, how she made inroads to tech investors and how she attempts to redefine “old school” ways of doing business.  Brands in this episode: Whole30, Grillo’s, Veggie Grill, Dogfish Head, Bev

This week, members of the BevNET and NOSH editorial teams joined us for a discussion of some of the major news stories, trends and topics affecting the food and beverage industry in 2019.  Show notes: 0:57: Sustainable Shots, Inter-senal, Send News Now! -- The episode’s hosts open the show with a chat about meeting Taste Radio fans at BevNET Live Winter 2019 and a brand revamp for ginger and turmeric juice brand Monfefo. They also munched on a cornucopia of gourmet cookies from Milk Bar, riffed on Marty’s love for Italian soccer giant Inter Milan and explained why sooner is better when announcing news about new products that will be launched at Expo West 2020. 14:04: 2019 In Review -- BevNET managing editor Martin Caballero sat down with BevNET editor-in-chief Jeff Klineman to recap developments in the burgeoning cannabis CPG segment, and to analyze how investments and transactions from the past year will help shape the market in 2020. Later, they were joined by BevNET staff reporter Brad Avery to contextualize the explosive growth of the oat milk and sparkling water categories this year, and by NOSH editor Carol Ortenberg, who discussed the evolution of frozen food and plant-based meats. In closing, Martin chatted with BevNET founder and CEO John Craven about his major takeaways from 2019, including the emergence of premium canned cocktails and the impact of corporate responsibility in modern America. Brands in this episode: Monfefo, Milk Bar, O2, Mooala, La Colombe, Oatly, Califia Farms, Coca-Cola, AHA, Diet Coke, Bubly, CytoSport, LaCroix, Phocus, Vital Proteins, Primal Kitchen, Caulipower, Quaker Oats, Chobani, Health-Ade, Recess, VYBES, Daytrip, Beyond Meat, Impossible Foods, Siggi’s, Daiya Foods, Monster Energy, Nestle, Sweet Earth, Stouffer’s, Burger King, Dunkin’, Perfect Bar, Bolthouse Farms, Campbell’s, Ballast Point, Dean Foods, Suja, Hormel Foods, Stumptown, Essentia Water, The Bitter Housewife, Hella Cocktail Co.

Bryan Crowley’s path to the top spot at fast-growing “complete food” brand Soylent was years in the making. A veteran CPG executive, Crowley cut his teeth at Anheuser-Busch and held leadership positions at Mars, Pabst, Veev and KeVita before joining Soylent in 2017. In an interview included in this episode, Crowley spoke about how his career experience shaped his leadership style and helped frame his vision for the future of Soylent. He also discussed how the brand’s mission and growth strategy have each evolved, why it has embraced GMO ingredients and what the notion of “better for you” means for modern consumers. This episode is presented by Flavorman, the beverage architects. Show notes:  2:12: Interview: Bryan Crowley, CEO, Soylent -- At BevNET Live Winter 2019, Crowley sat down with Taste Radio editor Ray Latif to chronicle his career as a CPG executive. He explained why, shortly after earning a degree in journalism, he took a sales role with Anheuser-Busch, one that would serve as both a “rude awakening” and “one of the best experiences of [his] life.” He also discussed the importance of living and breathing the brand that you’re representing, why employees seeking to advance their careers need to fully understand and leverage their strengths and how he landed his first CEO job with vodka brand Veev. Later, he spoke about stepping in as Soylent’s CEO following the departure of the brand’s founders and how he navigated apprehension among some employees concerned about his appointment. He also explained why “poor communication” is the reason that many new leaders struggle, the importance of a “30/60/90” plan, aligning his strategic vision with the cache and reputation of Soylent, why the brand is “pro-science” and why he’s not concerned about criticism about the products’ formulation. Brands in this episode: Soylent, Flying Embers, Pabst Blue Ribbon, Veev, KeVita, Impossible Foods, Beyond Meat

This week, we’re joined by Megan Bent, the founder and managing partner of Harbinger Ventures, a specialized investment firm whose mission is to provide growth equity and strategic resources to the next generation of female entrepreneurs. In an interview included in this episode, Bent spoke about the creation of the firm, initial challenges of getting partners on board and how the impact of the #MeToo movement on the fund’s development.  She also explained why she returns a percentage of fund profits to her founder, how she vets potential portfolio companies and what listeners can do at their own companies to encourage diversity. Show notes: 1:23: Sugar, Honey, Iced Tea. Plus, Booch Bosses at BNL. -- On location at BevNET Live, the hosts chatted about the quality of brands participating in the New Beverage Showdown 18, why Ray was crushing organic energy shot brand Kafina during the show and how attendees responded to BevNET’s two-day takeover of the Loews Santa Monica Beach Hotel. Mike also spoke about his interaction with the founder of sparkling tea brand Kite and Ray remarked on an impromptu meeting of kombucha entrepreneurs during the event. 8:05: Megan Bent, Founder & Managing Partner, Harbinger Ventures -- Bent sat down with NOSH editor Carol Ortenberg at the 2019 Mobile Innovation Summit where she discussed her background in investment banking and why launching Harbinger was about “rethinking some of the fundamentals in how capital is invested.” She also explained why launching the firm was harder than she expected, why she believes the experience was similar to that of entrepreneurs attempting to fundraise and why she gives 10% of profits to portfolio companies. Later, Bent spoke about her rationale for bringing on a male managing partner, why “the best thought leadership comes from organizations that show a diverse set of thinking that’s across gender, backgrounds, experiences [and] ages” and how the firm evaluates brands for investment. She also explained why funding decisions are “probably more relational than anything else” and why she encourages “bite-sized actions” to support greater diversity in business. Brands in this episode: Kafina Energy, Kite, Greenbelt Kombucha, Brew Dr. Kombucha, Humm Kombucha, Health-Ade, Revive Kombucha, GT’s Living Foods, Evol, Siggi’s, Little Secrets

When it launched in 2009, Purely Elizabeth was one of a handful of brands that shifted taste expectations for nutrient-dense foods. Known for infusing ingredients like quinoa, chia seeds and hemp into granola and snack bars, the brand’s focus on delivering great tasting food has remained constant. The execution, however, has evolved. In an interview included in this episode, founder Elizabeth Stein shared how the company has strategized around opportunities and challenges within a rapidly growing market for natural foods. Show notes:  2:46: Interview: Elizabeth Stein, Founder/CEO, Purely Elizabeth — Stein sat down with Taste Radio editor Ray Latif at NOSH Live Winter 2019 for an expansive conversation about the origins of Purely Elizabeth, beginning with her childhood ambition to become the CEO of Disney, and why she believes that that the brand “found her.” She also spoke about how the creation of the brand’s top-selling granola was “an accident,” lessons from going national in Target only to be pulled a few months later, and how the company is addressing growing competition from private label and store brands. Later, she explained why the company has remained independent and how she stays motivated after ten years in business. Brands in this episode: Purely Elizabeth

In this episode, we’re joined by Zoe Feldman, the director of Chobani Incubator. Launched in 2014, the unit invests in and supports purpose-driven, early-stage companies that share Chobani’s philosophy of creating “Delicious, Nutritious, Natural, and Accessible” food.  Since joining the company in 2018, Feldman has emphasized the incubator’s focus on diversity as part of its selection criteria and “to give folks a seat at the table.” “I view my role now as a person who’s part of a marginalized community, as an LGBT person, to say ‘I understand how it feels to be viewed as the other,’” she said. “And I also understand  how it feels to be a woman in a room full of men, which was certainly the majority of my career in [venture capital], and have people make assumptions about you before they even talk to you.” As part of our conversation, Feldman spoke about how prior experiences as an executive at PepsiCo and in venture capital shaped her perspective on the importance of diversity in business and why “representation is hugely critical” to the future of the industry. Show notes: 0:34: The Brew, The Crew and The Dough -- The episode’s hosts convened at NOSH Live Winter 2019 in Santa Monica and reflected on highlights from day one of the conference and those of the concurrent Brewbound Live Winter 2019 show, including the thrilling Brewbound Pitch Slam competition and NOSH’s Sampling Experience and Expo. 8:05: Interview: Zoe Feldman, Director, Chobani Incubator -- Feldman sat down with NOSH editor Carol Ortenberg and spoke about cutting her teeth in the food and beverage industry as part of PepsiCo’s emerging brands unit, why she regrets attending graduate business school and reflected on her four years as a venture capitalist. She also explained why the Chobani Incubator was the right fit for the next stage of her career and how she’s using her voice and platform to support marginalized communities. Later, she explained why the incubator’s goal is to “over-index on diversity” and support the development of micro-business communities across the U.S., and she also shared the advice she has for brand owners and executives that might be afraid to have “the diversity conversation.” Brands in this episode: Chobani, Whoa Dough

It’s fair to say that Bev isn’t your average wine brand, and that Alix Peabody isn’t your average beverage entrepreneur.  Peabody is the 28-year-old founder of Bev, a wellness-focused canned wine brand that aims to change the narrative around how women are projected and perceived by the alcohol industry and redefine traditional ways of doing business in a space long dominated by men. Peabody launched Bev in 2017 after cashing out her 401K and buying 300 gallons of rosé wine. Despite her ambition, she had no prior experience in the beverage business and struggled early on; at one point Peabody was debt-ridden, broke and living on a friend’s couch. However, perseverance paid off and Bev eventually found its stride, along with a powerful partner in Peter Thiel’s Founders Fund, which led a $7 million investment round in the brand earlier this year. In an interview included in this episode, Peabody spoke about about aligning mission and brand, staying the course during tough times, how the company strategizes around digital content and how she’s becoming comfortable as the face of Bev. This episode is presented by Blue Pacific Flavors. Show notes:  3:18: Interview: Alix Peabody, Founder/CEO, Bev — In a call with Taste Radio editor Ray Latif, Peabody spoke about overcoming “imposter syndrome,” why she never planned on becoming a beverage entrepreneur and why she views Bev as a media company that sells wine. She also explained why, despite very challenging times, she never thought to quit, how she made inroads to tech investors, and how she attempts to redefine “old school” ways of doing business. Later, she discussed the meaning of the slogans “Break the Glass” and “Made By Chicks” and how the company assesses opportunities to align with other brands and organizations. Brands in this episode: Bev, Red Bull

In this episode, we’re joined by the founders of two U.K.-based companies, each of whom have built successful brands by adopting a back-to-the-basics approach to product development and marketing. Launched in 2014, The Primal Pantry is a paleo-inspired snack brand that markets plant-based protein and energy bars made with just a handful of ingredients, including tree nuts and fruit. Suzie Walker, a former nutritionist and executive with Nestlé, founded the company on the belief that the bar category was lacking a product made with high quality, whole food ingredients. In our interview, Walker spoke about how she overcame early production challenges, effective ways of communicating with and learning from consumers and why it’s okay to make a mistake, as long as you don’t make it twice.  London-based Dalston’s is a brand of better-for-you sodas and sparkling waters crafted with real fruit, no artificial ingredients and low or no added sugar. The products are sold throughout the U.K. and have a growing presence in the U.S. with chainwide distribution at The Fresh Market and 1,000 Publix locations. As part of our conversation with Dalston’s co-founder Dan Broughton, he breaks down the company’s business strategy, why he views the brand as well-positioned to take advantage of the evolving landscape for non-alcoholic beverages and his belief that the product should do the talking. Show notes: 1:29: Good Chips, Always Be On Brand -- BevNET CMO Mike Schneider and Taste Radio editor Ray Latif chatted about better-for-you chips, ways to impress judges in the upcoming New Beverage Showdown 18 competition, what attendees of BevNET Live and NOSH Live should have on their person during the shows and why you might want to polish up your Instagram account. 8:20: Interview: Suzie Walker, Founder, The Primal Pantry -- Walker sat down with BevNET CMO Mike Schneider at the 2019 Bread & Jam Festival in London and discussed her foray into entrepreneurship, including how she identified and partnered with a co-packer that could make products to her specifications, and why early success was tempered by a lack of preparation. She also explained how being “open and honest about making a mistake… gave us a reason to communicate with our customers,” how the brand is engaging consumers on Instagram and how the company balances its e-commerce and traditional retail strategies. 27:41: Interview: Dan Broughton, Co-Founder, Dalston's -- BevNET’s John Craven and Mike Schneider met with Broughton at the 2019 Bread & Jam Festival where he discussed the genesis of Dalston’s, its roots as a cola company and why it transitioned to craft soda. He also spoke about why the company created a sparkling water line, why he believes that there’s “no right time or wrong time” to enter the U.S. and how RXBAR and Spindrift have impacted Dalston’s marketing and branding strategies. Later, he  talked about the brand’s new non-alcoholic gin and tonic product and how it fits into the platform. Brands in this episode: The Primal Pantry, Dalston’s, The Good Crisp, Beyond Meat, Nestle, Innocent Drinks, Spindrift, San Pellegrino, Starbucks, RXBAR

Like most people, Joel Warady, the General Manager and Chief Sales and Marketing Officer of allergen-friendly brand Enjoy Life Foods, doesn’t like bland snacks.  He admits, however, that Enjoy Life didn’t always win on flavor and acknowledges the considerable challenge of creating delicious products without using dairy, gluten, nuts or other common food allergens. Nevertheless, he says that, for Enjoy Life to grow, the brand has to deliver just that to capture modern consumers expecting great-tasting food regardless of function or benefit. “If you taste [a product] and you have to convince yourself, ‘well, that’s not bad,’ that product’s not going to succeed,” he said in an interview included in this episode. A focus on flavor is one of the key reasons that Enjoy Life, which markets a range of sweet and savory snacks, has become the leading brand in the fast-growing business of “free from” foods. Warady has been with the company since its launch in 2001 and has played an integral role in the brand’s development. A former board chairman, he’s overseen the company’s marketing department since 2011, and in his current role he’s responsible for the development and execution of the brand’s sales and marketing strategies.  As part of our conversation, Warady spoke about the genesis and evolution of Enjoy Life, which was acquired by snack giant Mondelez International in 2015, explained why the company embraces a “think digital, act analog” business strategy and why standards matter at every stage of growth. Show notes:  2:39: Interview: Joel Warady, General Manager, Chief Sales & Marketing Officer, Enjoy Life Foods -- Warady met with NOSH editor Carol Ortenberg at the 2019 Mobile Innovation Summit in Denver and discussed the origins and mission of Enjoy Life, the brand’s early success at natural retailers and how it won over buyers and customers at conventional grocery stores. He also spoke about the company has fared post-acquisition, how his role has evolved in recent years and why he believes that “talking to consumers all the time” has been critical to Enjoy Life’s success. Later, he discussed the company’s focus on developing great tasting products and how it communicates long ingredient lists to consumers, why it’s okay to fail as long as you fail fast, and why he urges entrepreneurs to “stay true to what you believe.” Brands in this episode: Enjoy Life Foods

In this episode, we’re joined by the founders of two innovative U.K.-based companies, cold brew coffee and oat milk brand Minor Figures and non-alcoholic brewery Infinite Session, who detailed their respective strategies for winning at home and abroad. Launched in 2014, Minor Figures is known for its super-premium beverages, pastel packaging and playful illustrations. The brand is widely available in the U.K. and has a significant foothold in Australia along with a small, but expanding, presence in the U.S. In our interview, co-founder Stuart Forsyth spoke about why he describes the package design as an “exercise in restraint,” and why Minor Figures takes a brand-first approach to marketing. He also discussed how the company is leveraging the U.S. coffee community to build awareness and distribution, and how it’s managing growth in three global markets. Later in the episode, we sit down with Chris Hannaway, the co-founder of Infinite Session, which was launched in 2018. The brand has won acclaim and built a loyal following in the U.K. for its full-flavored beer and lighthearted marketing. In our interview, Hannaway spoke about his background in non-alcoholic beverages and the creation of Infinite Session. He also explained why the products are designed to reach “flex sober” consumers and discussed the metrics for evaluating brand strategy. Show notes: 1:44: Investors Want to Meet You. But Check Your Breath. -- The episode’s hosts riffed on Ray’s Worcester accent, crunched on upcycled chips and discussed the usefulness of Purell and Listerine breath strips at BevNET Live and NOSH Live. They also spoke about effective ways to network with investors at the events and why early-stage entrepreneurs should engage with strategic incubators, including Coca-Cola’s Venturing & Emerging Brands and General Mills’ 301INC units. Later, BevNET reporter Brad Avery offered insight into the recently announced partnership between beer giant Molson Coors and beverage incubator L.A. Libations. 17:05: Interview: Stuart Forsyth, Co-Founder, Minor Figures -- Forsyth met with BevNET CMO Mike Schneider at the 2019 Bread & Jam Festival in London for a conversation about Minor Figures, including the brand’s inception and how the current iteration of its package design was conceived. He also discussed how the company communicates coffee terroir  to consumers and how the team determined the right time to expand into international markets. Later, he explained why he views the brand’s U.S. distribution strategy as “dangerous” and why it maintains a consistent product lineup across all markets. 36:24: Interview: Chris Hannaway, Co-Founder, Infinite Session -- Schneider also sat down with Hannaway at the Bread & Jam Festival where they discussed the genesis of Infinite Session, the brand pillars and growing consumer interest in non-alcoholic beer. They also spoke about the formulation of Infinite Session products, how they’ve iterated upon the packaging, the evolution of the NA beer market and the company’s plans to enter the U.S. Brands in this episode: Infinite Session, Minor Figures, Kor Shots, Hubba Bubba, Tic Tac, Big League Chew, Combos, Whoppers, Pimp Juice, Moxie, Cocaine Energy, In-N’-Out, Pulp Pantry, Olipop, Dixie Elixirs, Bottleshot Brew, Dalston’s, Ugly Drinks, Dash Water, The New Primal, Owl’s Brew, Wave Soda, Gloe, Clearly Kombucha, Keep Cup, Frosted Flakes, Heineken, Athletic Brewing, WellBeing Brewing,  Mikkeller, St. Peter’s, Brew Dog, Overly, Budweiser, Shock Top, John Smith’s, Boddingtons, Guinness

Having founded the much admired and influential Dogfish Head Brewery nearly 25 years ago, Sam Calagione is known among his colleagues as one of the godfathers of craft beer. He’s also a highly respected businessman who has authored several best-selling books about entrepreneurship, including “Brewing Up A Business” and “Off-Centered Leadership.” In an interview included in this episode, Calagione reflected on his experience building Dogfish Head, which in May merged with Samuel Adams maker The Boston Beer Co. in a deal valued at $300 million. As part of our conversation, he spoke about the history of Dogfish Head, how he identified white space for the “off-centered” beer brand and what the threat of bankruptcy taught him about being prepared for down times. He also explained why the company eschews traditional advertising in favor of a dialogue-based marketing approach, why he urges entrepreneurs to write business plans about how “small their businesses can possibly be” and whether wealth has changed his perspective on life. This episode is presented by Flavorman, the beverage architects. Show notes:  2:24: Interview: Sam Calagione, Founder, Dogfish Head Brewery -- Calagione sat down with Taste Radio editor Ray Latif for an expansive conversation about his life and career, including his rebellious youth and how he got his feet wet in the beer business. He also spoke about raising money to launch Dogfish Head, why there will always be room for businesses that focus on quality, consistency and differentiation and how he balances his love for brewing with the responsibilities of administration. He also explained why he’s a staunch advocate for the word “craft,” why “goodness” is a pillar of Dogfish Head’s business philosophy, why he refers to employees as “co-workers” and how personal interaction with consumers is key to to its marketing strategy. Later, he discussed his thought process and the timing of the merger with Boston Beer Co. and shared both the biggest regret and proudest moment of his career. Brands in this episode: Dogfish Head, Schlitz, Treehouse Brewing Co., Deschutes, Samuel Adams, Twisted Tea, Truly Hard Seltzer, Angry Orchard

This week’s episode features interviews with the leaders of four entrepreneurial companies -- PathWater co-founder and CEO Shadi Bakour, Lumi Juice founder/CEO Hillary Murray, Aloha CEO Brad Charron, and Origin Almond founder/CEO Jake Deleon -- reflecting on advice that, in hindsight, they should have avoided. Show notes: 1:21: Socks, Snacks, Pickles and Plant-Based Protein -- The episode’s hosts chatted about an upcoming movie featuring Tom Hanks as Mr. Rogers, chewed on stuffed date snacks and discussed the emergence of snackable pickles. They also spoke about a proposed bill that would limit how brands can market plant-based meat and why the Livestream Studio at NOSH Live Winter 2019 might make you famous. 16:27: Interview: Shadi Bakour, CEO, PathWater -- Bakour, who co-founded reusable water bottle brand PathWater in 2015, reflects upon the variety of advice he’s received over the past four years, discussed why good advice and investment usually go hand-in-hand and urged entrepreneurs to vest their equity. 19:00: Interview: Hillary Lewis Murray, Founder/CEO, Lumi Juice -- When Murray pitched her plan for cold-pressed juice and shot brand Lumi Juice in New Beverage Showdown 6 at BevNET Live Winter 2013, the competition's judges advised her not to launch a manufacturing facility. In this interview, she explained why she didn’t take their advice and discussed the result of her decision. 24:10: Interview: Brad Charron, CEO, Aloha -- Charron, a veteran CPG executive who also joined us for an interview in Taste Radio Insider Ep. 12, advised against conforming to company culture at the sake of personal identity and explained why “being yourself” is critical for innovative thinking.  28:18: Interview: Jake Deleon, Founder/CEO, Origin Almond -- A former marketing executive with Procter & Gamble and Starbucks, Deleon launched his cold-pressed almond juice brand in 2016. In our interview, he explained why early-stage entrepreneurs should be wary of the advice to “go with your gut.” Brands in this episode: Liquid Death, Colt45, Velveeta, Native State Foods, Little Secrets, Unreal Candy, Grillo’s Pickles, Rick’s Picks, McClure’s Pickles, Pulp Pantry, Hodo Foods, Sweet Earth Enlightened Foods, PathWater, Lumi Juice, Aloha, Chobani, Origin Almond

These days, it’s commonplace to see vegan restaurants in cities across America. Just a few years ago, however, few options existed and the ones that did weren’t very good, according to T.K. Pillan, the chairman and co-founder of fast-casual restaurant chain Veggie Grill. A former tech entrepreneur, Pillan sold his web development company in 2004 and set out to create a destination for delicious vegan food with wide consumer appeal. He and co-founder Kevin Boylan opened the first Veggie Grill location in Irvine, California in 2006 and the store was an instant hit. Thirteen years later, Veggie Grill now has 37 locations and is planning to operate 50 stores by 2020. Pillan is also a partner with Powerplant Ventures, which invests in disruptive plant-centric concepts. In an interview included in this episode, Pillan spoke about his transition from tech to food, how the first Veggie Grill got off the ground and why the company has taken a patient approach to expansion. He also explained why it’s critical for co-founders to be aligned on vision and values, what means to be “a good investor” and discussed the evolution of plant-based food brands. Show notes:  2:44: Interview: T.K. Pillan, Co-Founder, Veggie Grill/PowerPlant Ventures -- NOSH editor Carol Ortenberg spoke with Pillan about his background in business, how he became passionate about food as medicine and the “light bulbs” that led to the creation of Veggie Grill. He also discussed the common theme in all of his businesses, why it’s critical for co-founders to have a clear understanding of roles and complementary skill sets, resolving challenges at Veggie Grill’s second location and why he describes growth plans as “a double-edged sword.” Later, he explained why hiring a CEO was key to managing expansion, why he believes “alignment is 1% and execution is 99%” and how Veggie Grill evaluates brand partnerships. Pillan also spoke about his work with PowerPlant Ventures, opportunities to innovate in plant-based food and his thoughts about Burger King’s plant-based Impossible Whopper. Brands in this episode: Beyond Meat, Follow Your Heart, Daiya, Gardein, REBBL, Ripple, Beanfields, Health Warrior, Impossible Foods

James McMaster, the CEO of Huel, a fast-growing brand of nutritionally complete meal replacement powders and RTD beverages, doesn’t mind a little chaos.  At the helm of a brand whose products are sold in 80 countries and are expected to generate over $50 million in sales in 2019, McMaster compares the U.K.-based company’s growth to that of an amusement park ride. “You’re on this roller coaster and you’re trying to keep it under control, but you like it being slightly out of control so it can breathe and reach its potential,” McMaster said in an interview included in this episode. “At the same time, you have to keep building foundations behind you.” Founded in 2015, Huel, which derives its name from “human” and “fuel,” has built a thriving direct-to-consumer business in Europe and the U.S. While e-commerce is the brand’s primary focus, Huel has gradually introduced distribution to brick-and-mortar retailers in order to broaden accessibility and awareness of its products. As part of our conversation, McMaster spoke about how Huel has managed growth in multiple countries, the challenges that come with rapid expansion and why formal referral programs are central to its consumer acquisition strategy. Show notes: 1:25: ‘Tis The Season For Sampling, Slams and Showdowns — The episode’s hosts chatted about the upcoming BevNET Live and NOSH Live Winter 2019 conferences and opportunities for entrepreneurs to showcase their brands and products at the events. They also spoke about upcoming deadlines for the NOSH Live’s Pitch Slam and BevNET Live’s New Beverage Showdown competitions and tips on how brands can work with retailers during the busy holiday season. 13:18: Interview: James McMaster, CEO, Huel -- In an interview recorded at the 2019 Bread & Jam Festival in London, McMaster spoke with BevNET CMO Mike Schneider about his work experience prior to joining Huel and why he was drawn to the company’s purpose-driven mission. He also discussed brand’s target consumers, why its foray into the U.S. came with a few growing pains, and lessons from launching in other countries. McMaster spoke about keys to effective communication across global offices and why Huel created a “culture book” for its employees, why direct-to-consumer has been so successful for the brand and what he views as the evolution of and potential for the category of meal replacement foods and beverages. Brands in this episode: Huel, Gü, Ella’s Kitchen, UP&GO

Known as the “Consumer Reports of cooking,” America’s Test Kitchen has supplied intricately researched recipes, tips and recommendations to millions of home chefs since 1980. Born as a magazine publisher, the company launched an eponymous television show in 1999 and has since become a prolific content producer that publishes 15 new cookbooks annually, in addition to streaming video and a kids platform. In an interview included in this episode, David Nussbaum, the chairman and CEO of America’s Test Kitchen, spoke about how the company has maintained a loyal following amid a changing landscape for food and media, how it evaluates its role as a thought leader, and how trends, competition and technology factor into its future. This episode is presented by Flavorman, the beverage architects. Show notes:  2:27: Interview: David Nussbaum, Chairman/CEO, America’s Test Kitchen — In an interview recorded at America’s Test Kitchen headquarters in Boston, Nussbaum spoke with Taste Radio editor Ray Latif about his path from a wide-eyed journalism major to the head of a cooking media empire. He also discussed why trust is the company’s most important asset, why America’s Test Kitchen spends $10,000 to test a recipe before publishing it and how competition factors into its business strategy. Later, he explained why “we don’t do anything without knowing our consumers’ needs, wants, desires [and] likes,” his strained relationship with former America’s Test Kitchen host Christopher Kimball and (the rare occasion) when bucking research worked. Nussbaum also spoke about the company’s popular live events and its investment in streaming and podcast platforms, offered his thoughts on cannabis in the kitchen and made a remarkable admission about his personal interest in cooking.

In this episode, we’re joined by Kelly Heekin and Ben Schmidt, the co-founders of premium hydration beverage brand Hoist, who discussed their strategy for mainstreaming a niche concept. Founded in 2009, Hoist was developed to be a more palatable version of Pedialyte, which in recent years has attracted a following among adults who use the products as rapid-hydration recovery drinks. Heekin and Schmidt said that while Hoist was ahead of its time, they were willing to be patient and wait for the market to catch up to the opportunity. “To be successful in this industry, you have to have the staying power and the ability to adapt,” Schmidt said. “It’s not going to be an overnight success, that’s for sure.” The co-founders explained how they incubated the brand for years in their backyard of Cincinnati, which allowed them to learn from mistakes before embarking on a national launch. That strategy is bearing fruit: Hoist is currently available in 10,000 retail locations across the U.S. As part of our interview, Heekin and Schmidt spoke about the genesis of Hoist and how they communicated their vision to stakeholders. They also explained why they haven’t taken any outside capital and how the brand has won placement and a loyal following at military retail stores. Show notes: 1:40: Martín, Maradona and Mad Tasty -- The hosts discussed a new documentary about legendary soccer player Diego Maradona, whether Mike’s blue sweater made him look more like Jason Seaver or Fred Rogers, and a canned negroni that everyone seemed to like. They also spoke about why some brands are using the word “hemp” in place of CBD, the rise of caffeinated sparkling waters, and how to meet everyone that you’d want to meet at BevNET Live.  15:55: Interview: Kelly Heekin and Ben Schmidt, Co-Founders, Hoist -- In an interview recorded at the 2019 National Association of Convenience Stores show, Heekin and Schmidt spoke with Taste Radio editor Ray Latif about how seeing Pedialyte consumed on NFL sidelines spurred the creation of Hoist, and the timing of the brand’s launch. They also discussed Hoist’s initial positioning as a hangover recovery drink and its eventual revamp and why most consumers don’t care about the science behind functionality. Later, they explained how they attracted two industry heavyweights to join their board, and how they built a strong presence at U.S. military bases. Brands in this episode: Tip Top Cocktails, Mad Tasty, Ugly Drinks, Sunshine Beverage Co., Hiball, Guru Energy, Hoist, Essentia, Pedialyte, Gatorade, Powerade, BodyArmor, Starbucks, Aquahydrate

When asked about her company’s innovation strategy, Rachel Drori, the founder/CEO of popular direct-to-consumer food brand Daily Harvest, highlighted the concept  of “co-creating.”  “When our community asks, we deliver,” she said in an interview included in this episode. “We don’t walk, we run and move fast when innovating.” That “co-creating” process involves a constant and thoughtful dialogue with its customers and has supported Daily Harvest’s rise to one of the fastest growing food companies in the U.S. In just four years, it has amassed hundreds of thousands of subscribers and attracted several high-profile investors, including Goop founder and Oscar-winning actress Gwenth Paltrow and tennis icon Serena Williams. In 2017, the company raised $43 million in a Series B round to help it scale its direct-to-consumer model.  As part of our conversation, Drori spoke about Daily Harvest’s mission and rapid growth, the sophisticated way that the company uses social media to rapidly innovate and iterate and why the team “celebrates failure.” Show notes:  2:33: Interview: Rachel Drori, Founder/CEO, Daily Harvest -- Drori spoke with NOSH editor Carol Ortenberg about her work experience prior to launching Daily Harvest, why she “had to kiss a lot of frogs” before finding the right investment partners for the company and why she chose a direct-to-consumer model. She also explained why “we don’t see ourselves as a food company” and how a former role in hospitality taught her that customer service “is not just about meeting needs, but anticipating them.” Later, she discussed why social media is “not just a one-way relationship,” and how “data is just part of the story” in understanding consumer needs. She also spoke about Daily Harvest’s “Filling Station” pop-up store, why the company employs a “squad model” and why she believes that hiring is “as much art as it is science.” Brands in this episode: Daily Harvest

In this episode, we feature an interview with Shilen Patel, the co-founder of Distill Ventures (DV), a U.K.-based venture capital firm and accelerator that invests in disruptive distilled spirit companies and non-alcoholic beverage brands.  Launched in 2013, DV is backed by Diageo, the global spirits conglomerate whose portfolio includes iconic brands like Johnnie Walker and Bulleit Bourbon. Over the past six years, DV has invested approximately $80 million in over 15 small and early-stage brands, including Westward American Single Malt whiskey and non-alcoholic spirit Seedlip.  As part of our conversation, Patel discussed DV’s mission and relationship with Diageo, why he’s bullish about the future of low- and no-alcohol adult beverages, and why quality is of paramount importance to DV’s investment philosophy. Show notes: 1:15: An Ode To Press Your Luck, Kelp Jerky, #GGMU -- The episode’s hosts convened for a conversation about Ray’s former dream job (note: he’s living the current one), why Jay-Z might be at Taste Radio Live and why John is not a fan of plant-based snack brands that describe their products as “jerky.” They also discussed Carol’s recent trips to Denver and New Orleans, and a fabulous new product that celebrates the greatest Premier League team of all time. 16:55: Interview: Shilen Patel, Co-Founder, Distill Ventures -- Patel met with BevNET’s John Craven and Mike Schneider in London and spoke about the formation of DV and why he believes that investing is brands is about “going slower to get faster.” He also discussed why DV has an “entrepreneur first” mindset, the diverse reasons behind consumers’ increasing interest in non-alcoholic adult beverages and why those products have to be “equal to or better” than a consumer’s favorite alcoholic drink for them to be successful. He also shared his perspective on the growth opportunity for non-alcoholic adult beverages, his greatest fear for the segment and DV’s criteria for funding new concepts. Brands in this episode: D’Usse, Zuma Valley, Akua, The Mushroom Benefit, Solely Jerky, Enjoy Life, Minor Figures, Big Easy Bucha, Chivas Regal, Johnnie Walker, Bulleit Bourbon, Seedlip, Westward Whiskey, Starward Whiskey, Stauning Whiskey

It’s commonplace these days to see household and personal care products that are designed to be better for you and less harmful to the environment. But not too long ago, those items were few and far between, marketed by just a handful of brands -- one of which was Seventh Generation, a mail order business co-founded by Jeffrey Hollender. Launched in 1988, the company gradually evolved into a pioneering retail brand known for social responsibility and sustainable practices. In 2016, consumer products conglomerate Unilever purchased Seventh Generation for an estimated $700 million.  Despite an acrimonious split with the company in 2010, Hollender eventually returned as a board member in 2017. He’s also currently the CEO and co-founder of the American Sustainable Business Council (ASBC), an advocacy group that represents the interests of socially responsible companies and an adjunct professor of sustainability and social entrepreneurship at NYU’s Stern Business School, as well as a member of the board at Greenpeace.  In the following interview, Hollender spoke about the ASBC’s mission, his initial foray into entrepreneurship, the genesis of Seventh Generation and how the company eventually grew into its own. He also explained why he embraced the nickname “Chief Inspired Protagonist” and what he believes were the reasons behind his ouster. Later, he discussed the ways in which he supports socially responsible companies and progressive causes and why he urges brand owners to confront the reality that their products may be “less bad” rather than truly good. Show notes:  3:16: Interview: Jeffrey Hollender, Co-Founder, Seventh Generation -- Hollender spoke with Taste Radio editor Ray Latif for an expansive conversation about his business career, which began with producing audio educational courses. He also explained why his mission in life is “to fundamentally alter the negative trajectory that our world is on” and how his work with the American Sustainable Business Council fits into that goal. Later, he discussed the creation of Seventh Generation, how he educated himself about the business of consumer products, his rift with co-founder Alan Newman and what sparked a turning point for the brand. Later, he spoke about why he stepped down as CEO and why he was unhappy with his replacement, and urged entrepreneurs to be extremely careful about their investment partners. Finally, he discussed how he evaluates opportunities to invest in early-stage companies, such as organic energy shot brand Kafina. Brands in this episode: Seventh Generation, Ben & Jerry’s, Stonyfield, Patagonia, Lego, Organic Valley, Magic Hat, Sustain Natural, Kafina Energy

In this episode, we feature an interview with Jason Shiver, CEO of fast-growing sparkling water brand Waterloo, who discussed his strategy for winning in a crowded and highly competitive category. Launched in 2017, Waterloo, which is promoted as healthier and more flavorful than competing brands,  is backed by high-profile private equity firm CAVU Venture Partners and led by a team of experienced operators, including Shiver, an industry veteran whose resume includes roles at AriZona Beverages, Glutino and SkinnyPop. The company has pursued an aggressive growth strategy, and in just two years Waterloo has become one of the leading sparkling water brands in the natural channel and is carried nationally at Whole Foods and The Fresh Market.  In the following interview, Shiver spoke about Waterloo’s fast start, why the brand’s co-founders hired him as CEO and how he’s applied lessons from past work to his current role. He also addressed growing concerns about added natural flavors, the challenges of managing rapid growth and how he establishes and communicates metrics for success. Show notes: 1:41: What Will Come of VMG’s New Snacking Platform? -- The episode’s hosts chatted about a new grapefruit flavor from New Beverage Showdown 16 winner HopTea, how to save $200 on a ticket for BevNET Live Winter 2019, and some of the speakers and panels on tap for the event. They also touched on a $3 million raise for premium mixer brand Owen’s Craft Mixers and spoke about Popchips/RightRice founder Keith Belling’s upcoming appearance at NOSH Live Winter 2019. Later, they discussed news that VMG, an influential private equity firm has launched a new platform that will that will acquire, incubate and grow snack brands. 15:32: Interview: Jason Shiver, CEO, Waterloo -- Shiver spoke with Taste Radio editor Ray Latif about the formation and mission of Waterloo, his career experience prior to joining the company and why building a team of industry veterans was important to avoiding mistakes. He also explained why the company set out to hit the ground running, addressed concerns about added natural flavors, and why he’s “not trying to guess where the category is going.” Later, he discussed how Waterloo factors competition into its growth strategy, why he compares his work experience at Atkins to getting a doctor’s degree and how he speaks to employees about the long-term vision for the brand. Brands in this episode: HopTea, Dixie Elixirs, AriZona Beverages, Brew Dr. Kombucha, Fiji Water, Owen’s Craft Mixers, PopChips, Justin’s, Spindrift, Humm Kombucha, Naked Juice, From The Ground Up, OWYN, SkinnyPop, SweetLeaf Tea, Bragg, Vitaminwater, Arctic Zero, Waterloo Sparkling Water, LaCroix, Bubly, Glutino, Atkins

Melissa Hartwig Urban, the co-founder/CEO of Whole30, wants to clear up a couple misconceptions about the popular 30-day lifestyle program: it isn’t a diet, and, it isn’t for everyone. What’s indisputable, however, is that Whole30 is a cultural phenomenon that has attracted millions of followers, many of whom adhere to its paleo-centric guidelines even after they complete the program. As a result, Whole30 has grown to influence how many food and beverage brands market and formulate their products, including through its product certification program. In an interview included in this episode, Urban spoke about the origins of Whole30, why she describes it as a short-term “experiment,” and why she is staunchly opposed you against the idea of moderation. She also discussed the selective process for brands to become “Whole30 approved,” why coffee brands are not a part of the program and why most of her work time is spent direct messaging with members of the Whole30 community. She also addresses pushback about promoting processed foods, why being a parent gives her street cred with her community, and why she decided to open up about past challenges in order to have a more authentic connection with Whole30 followers. Show notes:  2:42: Interview: Melissa Hartwig Urban, Co-Founder/CEO, Whole30 -- In a call with Taste Radio editor Ray Latif, Urban discussed the genesis and mission of Whole30, the program’s dietary guidelines, and why it is “not meant to be sustainable.” She also explained why she rejects 9 out of 10 brands that apply to become “Whole30 approved,” why she doesn’t always abide by Whole30’s rules and why she doesn’t respond to criticism about the program. Later, she discussed Whole30’s partnership with meal delivery companies, the importance of accessibility to the program and how she’s learned that “you can’t let perfect be the enemy of good.” She also spoke about her investment philosophy, whether being a parent has changed her outlook on Whole30 and the ways in which the program will evolve and grow over the next decade.  Brands in this episode: Justin’s, Applegate, Organicville, nutpods, Waterloo, Epic Provisions, Serenity Kids, SeaSnax, RXBAR, LARABAR, Tin Star Foods, Mesa De Vida, New Primal, Primal Kitchen

The tagline for Ithaca Craft Hummus is simple and direct: “This Hummus Tastes Fresh.” For founder/president Chris Kirby, the mission to build a disruptive yet profitable brand is just as clear cut. Launched in 2013, Ithaca’s ultra fresh flavor -- derived from cold-pressed ingredients and non-thermal pasteurization -- has helped the brand build a consumer following and gain placement in thousands of retail stores across the country, including Wegmans, The Fresh Market and Publix. Throughout Ithaca’s development, Kirby has emphasized a scrappy approach to growth that’s based on strong relationships with his co-packer and retail partners. The result has been a lean, profitable operation that is now one of the fastest-growing hummus brands in the U.S..  In an interview included in this episode, Kirby spoke how he identified white space in the hummus category and what he learned during four years of operating his own production facility. He also urged entrepreneurs to be thoughtful about their retail relationships and deliberate about expenses, and discussed why he hires people that are highly self-sufficient. Show notes: 1:16: There’s Gold In This Discussion About U.K. Brands and “No-gronis” -- The hosts convened for a wide-ranging chat about John and Mike’s visit to London, where they attended the recently held Bread and Jam festival. Along with BevNET/NOSH brand specialist Melissa Traverse, they discussed the investment environment and sourcing challenges for U.K.-based food and beverage brands, and what it takes to go to market in the U.S. They also riffed on gold-plated Kit Kat bars, dessert hummus and John’s impressive grasp of soccer lingo. Finally, they spoke about the latest edition of BevNET Magazine, news and incentives related to BevNET Live and NOSH Live and what the future might hold for non-alcoholic cocktails.  18:15: Interview: Chris Kirby, Founder/President, Ithaca Craft Hummus -- Kirby sat down with Taste Radio editor Ray Latif at BevNET HQ, where he spoke about his background as a trained chef, the formulation of Ithaca hummus and why it initially benefited the brand to stay narrow and focused on velocity instead of store count. He also explained why producing the hummus in-house was the “most difficult four years” of his life, and how the experience was critical to the brand’s relationship with co-packer and equity partner LiDestri Foods. Later, he discussed Ithaca’s marketing and communication strategy, how the brand strives to “make it easy” for fans to become ambassadors, and how carefully crafted success stories have been key to landing placement at new retailers. Finally, Kirby spoke about why profitability “has always been a really important piece” of his business strategy and why he advises entrepreneurs to be “very intentional about what you’re spending and why.” Brands in this episode: Ithaca Craft Hummus, GT’s Kombucha, Delighted by Desserts, Tribe Hummus, Sabra, Joseph’s Hummus, Cedar’s, Kit Kat, Ugly Drinks, TaDah Foods, Kind Snacks, The Bitter Housewife, Bitters & Soda, Seedlip, White Claw, Everleaf Drinks, Three Spirit, Fix8 Kombucha

If you’ve ever sipped on a craft cocktail, chances are that the drink was influenced by one of a handful of bars at the forefront of modern mixology. That short list includes Death & Co., a venerated haunt in New York City’s East Village that has become a mecca for cocktail enthusiasts. Known for its inventive libations and sleek ambiance, Death & Co.’s focus on delivering an elevated drinking experience has made it an archetype for premium bars and indirectly paved a path for the rise of high quality packaged cocktails. In an interview included in this episode, Death & Co. co-founder Alex Day spoke about the inception of the bar, which has since opened a second location in Denver and is nearing completion on an outpost in Los Angeles, and the company's thoughtful approach to innovation and branding. He also explained why articulating Death & Co.’s style is an “ongoing  process,” how consulting taught him the importance of creating systems, why patience is key to its recruitment process and why the company considers itself a content creator as much as a bar. Show notes: 2:41: Interview: Alex Day, Co-Founder, Death & Co. -- BevNET’s John Craven and Mike Schneider met with Day at his home in Portland, Maine where he spoke about his foray into the cocktail scene, how he eventually became a co-founder of Death & Co. and why “cocktail socialism” drives the bar’s innovation strategy. He also explained why “we have to consider the Instagram moment” and how the company works with influencers, why a collective interview is part of the hiring process, the Picasso quote that defines his approach to planning and why Death & Co.’s Denver and Los Angeles locations are not replicas of the New York City bar. Later, he discussed why “maintaining the brand’s integrity is  challenging,” whether there is a bubble in the craft cocktail scene, why you should never “follow trends out of fatigue,” and why some of the best bartenders he’s trained have been baristas. Brands in this episode: Beefeater Gin

In this episode, we’re joined by Ashleigh and Trey Lockerbie, the co-founders of organic kombucha brand Better Booch, who joined us for a conversation about the good, the bad and the ugly of a brand revamp. In March, the Los Angeles-based company unveiled a new look designed to broaden its appeal and position itself as a more premium, craft offering. It wasn’t, however, an overnight process; the Lockerbies spent nearly two years developing  the new brand identity. Despite many frustrating moments, the work helped shaped a brand strategy that now serves as the foundation for Better Booch’s future. As part of our conversation, the Lockerbies spoke about the decision and timing of the revamp, how they gradually uncovered brand elements that were incorporated into the new packaging and how they communicated their vision to design partners. Show notes: 1:16: The Facts About NACS -- In Atlanta for the 2019 National Association of Convenience Stores (NACS) show, the episode’s hosts, including BevNET’s Martín Caballero and Brad Avery and NOSH’s Beth Kaiserman, shared their takeaways from the annual event. The discussion included how plant-based meat flavors in snacks are creating a premium experience and price point for C-stores, mushroom jerky bleeding into the channel, Coke’s eye-opening energy play, how beverage conglomerates are building upon brand equity and tapping into hot trends, and the emergence of multi-functional energy drinks. 18:15: Interview: Ashleigh & Trey Lockerbie, Co-Founders, Better Booch -- BevNET CMO Mike Schneider met with the Lockerbies in Los Angeles where they discussed their backgrounds as former traveling musicians and the role that a family member’s health struggles played in the creation of the kombucha brand. They also explained why they were an industry pioneer of kombucha in cans, how they evaluated the original label design and why competitors motivated them to launch a revamp. Later, they spoke about why defining brand pillars of “create, cure, cultivate and educate” was critical to the redesign, how their branding partners helped extract key elements of the Lockerbies’ vision for Better Booch, and whom they relied upon for honest feedback about the new look. Brands in this episode: Better Booch, Cheetos, RXBAR, Oreo, Twix, Kit Kat, Krispy Kreme, Vegan Rob’s, Pirate’s Booty, Crunchsters, Savory Wild, Shrooms, Coca-Cola Energy, Monster Energy, Honest Tea, Dunkin’ Donuts, Odwalla, Smartwater, Red Bull, Pepsi, Gatorade, Mountain Dew, Starbucks, Pure Leaf, Califia Farms, La Colombe, Keurig, High Brew, Forto, Peet’s, Bai, Ashoc Energy, Bang Energy, Outlaw Energy, GT’s Kombucha, Koe Kombucha, Revive Kombucha

This week, we’re joined by Greg Vetter, the co-founder of Tessemae’s, which produces organic dressings and condiments made with simple and clean ingredients. Vetter and his two brothers launched the brand in 2009 and got off to a hot start; in its first week at Whole Foods, Tessemae’s broke the retailer’s record for sales in a single week. In the years that followed, Tessemae’s continued its rapid rise and was pegged as one of the next great natural food companies. Things cooled off, however, and while it’s still a well-respected brand with tens of millions in annual sales, Tessemae’s has faced a number of challenges to its growth, including a reduced retail footprint and supplier lawsuits. In an interview included in this episode, Vetter spoke about Tessemae’s impressive start and how a decade in development has come with huge wins and unexpected losses. He also explained why his “positively intense” approach to business is not for everyone, the undesirable association with “bro culture,” why he has some regrets about revealing sales projections, and why he believes that “the key to this game is surrounding yourself with people that you really trust and have your best interests at heart.” Show notes:  3:04: Interview: Greg Vetter, Co-Founder/CEO, Tessemae’s -- Vetter met with Taste Radio editor Ray  Latif in Baltimore, where he spoke about about his background, the brand’s origins and the unorthodox way in which he won placement at Whole Foods. He also explained why a local rib restaurant will forever be supplied with free Tessemae’s products, why the company launched a production facility, and why he blames VMG general partner Wayne Wu for labeling him as a “bro.” Later, he discussed why “no one kind of likes the Vetter Brothers,” the investment from Under Armor founder Kevin Plank’s venture capital firm, the dangers of bad employees and advisors, and explained why “the universe turned down” two potential acquisitions of the company. Brands in this episode: Tessemae’s, Kind Snacks, Starbucks

In this week’s episode, we’re joined by entrepreneur and investor Mark Rampolla for a discussion on the positive habits that have shaped his personal life and career. As part of our conversation, Rampolla, who is the founder of Zico coconut water and the co-founder of venture capital firm Powerplant Ventures, spoke about why he consistently reviews long and short-term goals and the importance of thoughtful communication with employees and colleagues. He also explained why daily huddles are key for highly effective organizations and why getting to bed early every night might be the most underrated habit of all. Show notes: 1:04: The New Rotary Club, What’s Oat Is New and TRL -- BevNET/NOSH brand specialist Melissa Traverse joined the regular hosts for a freewheeling conversation about her previous work experience at Whole Foods, how to use LinkedIn effectively, and the range of oat-milk based products featured at Expo East 2019. They also discussed the upcoming Bread & Jam Festival in London and a Taste Radio-hosted meetup for food and beverage entrepreneurs during the event. Later, they spoke about BevNET’s upcoming Winter 2019 conferences, which will include an inaugural Taste Radio Live session, and riffed on the potential for “ultra filtered” dairy milks. 18:58: Interview: Mark Rampolla, Founder, Zico; Co-Founder, Powerplant Ventures -- Rampolla spoke with Taste Radio editor Ray Latif at Expo East 2019 about how he considers long-term goals, why it’s critical to write them down and look at them daily, and why he regrets not following the practice while building Zico. Later, he discussed why every first conversation with employees included the question “What are you trying to do with your life?” why he believes that “there’s no substitute for in-person communication with people,” and why he schedules daily huddles at 10:07 AM. Finally he revealed the worst advice he ever received and why getting enough sleep allows him to be at his absolute best. Brands in this episode: Mikoyo’s, Oatly, Van Leeuwen, La Colombe, Rise Nitro Brewing Co., Bluestone Lane, Chameleon Cold-Brew, Califia Farms, Goodio, Raaka, Minor Figures, Fitjoy, A2 Milk, Organic Valley, Beckon Ice Cream, Zico Coconut Water, REBBL, Core Hydration, Runa, Juicero

There’s an old saying that “leaders are born, not made.” That might be true, but even for the most innate leaders, wouldn’t it be helpful to learn from others’ experiences? Alan Murray thought so. As a young executive working for carton manufacturer Tetra Pak, Alan wrote a guide for people in similar roles about how to lead effectively and position themselves for success.  The guide has served as the foundation for Murray’s career; after a tenure as CEO of Tetra Pak North America, he is now the CEO of Next Foods, the maker of probiotic-infused food and beverage brand GoodBelly. In an interview included in this episode, Murray spoke about his approach to leadership, including how to manage people that might be smarter than you, and the three critical things that he believes all successful CEOs should master. Later, he discussed GoodBelly’s influence on the evolution of the probiotic food category, how the brand has refined its positioning and communication strategy and what elicited the company’s partnership with General Mills. Show notes:  2:51: Interview: Alan Murray, CEO, GoodBelly -- Murray sat down with Taste Radio editor Ray Latif at Natural Products Expo East 2019 for a conversation that began with his passion for surfing and the unusual way that he landed a job at Unilever. He also discussed how ambition and leverage played into his first CEO role at Tetra Pak, how observing others helped frame his own leadership style, and why sitting at the reception desk and hanging out by the coffee machine is key to understanding company dynamics. Later, he explained why it’s important to have a global perspective, what motivated him to join GoodBelly, how the company has honed in on its core consumers, why better food is critical to reducing health care costs, and why he believes that it’s incumbent upon consumers to ask doctors about healthy eating habits. Brands in this episode: GoodBelly, Silk, Whitewave Foods

This week, we’re joined by Grant Gyesky, the co-founder and CEO of Rise Nitro Brewing Co., a fast-growing brand that has made waves in the emerging segment of nitro-infused coffee. Launched in 2015, Rise is known for its high-quality, organic nitro cold brew coffee and innovative line extensions, including citrus-infused coffee and oat milk lattes. The company has gradually expanded distribution beyond its home market in New York, and in May landed placement in over 2,000 Walmart stores across the U.S.  In an interview included in this episode, Gyesky spoke about the brand’s genesis and development, how he and his co-founders determined their roles in the company and the challenges of being a first time CEO. He also discussed how Rise considers innovation and distribution amid a rapidly growing coffee category, why first-time entrepreneurs often make better decisions than industry veterans, and why it’s critical to choose the right advisors. Show notes: 1:22: Expo East, Advice on Advisors, and Road Sodas -- On location at Natural Products Expo East 2019, the hosts riffed on the amount of CBD-infused products at the show, why modern CPG brands have a longer runway for success, and a booch brand’s brillant booth. They also discussed the importance of aligning with the right advisors and how a gas leak exposed Mike’s thieving ways. 14:24: Interview: Grant Gyesky, Co-Founder/CEO, Rise Nitro Brewing Co. -- Gyesky spoke with Taste Radio editor Ray Latif about the accidental creation of Rise, the reason for his tardy arrival to BevNET Live Summer 2017, and how the company elicited feedback about the brand via its cafe in New York City. He also explained why he was hesitant about taking on the role of CEO, the pressure to innovate, why Starbucks has been a boon for the brand, and why being a first-mover is often challenging. Later, he discussed how key retailers with locations outside of the company’s geographical focus were key to Rise’s growth, why entrepreneurs should be wary of letting advisors “feel that they can control the business,” investors’ differing views of the coffee category, and how he thinks about work-life balance.  Brands in this episode: Medterra, Humm Kombucha, Goldthread, Sunwink, Waku, Kaylee’s Culture, Rise Nitro Brewing Co., Starbucks

Steve Hughes’ influence on the development of the natural food industry is impressive. As the founder and former CEO of Boulder Brands, he helped develop and nurture a range of next-generation natural food companies, including evol and Smart Balance as well as pioneering gluten-free brands Udi's and Glutino. Following the sale of Boulder Brands to Pinnacle Foods in 2015, Steve co-founded Sunrise Strategic Partners, an investment firm that has acquired stakes in several innovative and fast-growing brands such as Kodiak Cakes, Cali’flour, Coolhaus and Maple Hill Creamery. In an interview included in this episode, Hughes reflected upon his career and his role in shaping the current market for natural food. He also discussed Sunrise’s investment philosophy, why the funding environment for natural CPG companies is “capitalism at its absolute best,” and what he sees as the most exciting development for consumer brands. Show notes:  2:26: Interview: Steve Hughes, Founder, Boulder Brands/Sunrise Strategic Partners -- Hughes met with NOSH editor Carol Ortenberg in Denver, Colorado and spoke about how roles as an executive with ConAgra, Celestial Seasonings and WhiteWave Foods laid the foundation for Boulder Brands, which he founded in 2005. Later, he explained why brands that grow from $10 million to $100 million in sales will encounter “a lot of speed bumps and rakes to step on,” and discussed his admiration for the founders of Sunrise portfolio brands Cali’Flour and Kodiak Cakes. Hughes also discussed why e-commerce has been a game-changer in how brands market and sell to target consumers. Brands in this episode: McCormick Spices, ConAgra, Celestial Seasonings, Silk, Frontier Natural Products, Simply Organic, Boulder Brands, Bobo’s, Vital Farms, Kodiak Cakes, Little Secrets, Healthy Choice, Udi’s, Glutino, Cali’flour, Coolhaus, Maple Hill Creamery, Whitewave Foods, evol, Earth Balance

In this episode, we’re joined by Mike Cessario, the founder and CEO of Liquid Death, a canned water brand whose heavy metal vibe and edgy marketing has generated considerable online buzz and attracted  funding from a range of prominent investors. As part of our interview, Cessario spoke about the rapid rise of Liquid Death, which earlier this year raised $1.6 million in a seed round that included Dollar Shave Club founder/CEO Michael Dubin and Twitter co-founder Biz Stone, and how his experience as an ad exec and as a creative director for Netflix played into the creation of the brand. He also explained why he views Liquid Death as a rebuke to extreme marketing, and how the company attempts to communicate authenticity. Show notes: 1:18: We Open With Hope and Beth -- NOSH’s Beth Kaiserman, who joined the team in April, discussed her experience as a food writer and reporter, and, along with the show’s regular hosts, riffed on non-alcoholic beer, better-for-you Bugles, non-dairy dip, and negronis, among other topics. 13:33: Interview: Mike Cessario, Founder/CEO, Liquid Death -- In a call with BevNET reporter Brad Avery, Cessario discussed the development of Liquid Death, which was born out of his passion for music, design and counter-culture. He spoke about cutting his teeth in the beverage industry as the founder of a brandy company and how he drew upon his experience for the creation and launch of Liquid Death. Later, he explained why upstart CPG companies must “do and say things that big brands would never do,” and how his team is attempting to dissect and harness broad appeal for Liquid Death. Finally, he talked about the surprising reaction to the brand’s “Sell Your Soul” campaign. Brands in this episode: Infinite Session, From the Ground Up, Hope Foods, Picnik, Prymal, MALK, Granny Squibb’s, Liquid Death, Hendrick’s Gin, Sailor Jerry Rum, Monster Energy, Red Bull, Full Throttle, Bang Energy, LaCroix

If you were an entrepreneur whose company was recently acquired for millions of dollars, what would be your next move? If you said, “Get on a boat and sail the Carribbean,” then you’re in good company. That was David Smith’s plan. After 13 years on the grind, Smith, the co-founder of organic tea brand Sweet Leaf Tea, was ready to relax.  But after a few months at sea, he grew restless and soon found himself drawing up plans for a new business: cold brew maker High Brew Coffee, launched in 2013. Drawing upon the experience and team Smith cultivated at Sweet Leaf, High Brew got off to a fast start and has since become one of the top-selling brands in the competitive cold brew segment.  In an interview included in this episode, Smith reflected upon his 20 year journey as a beverage entrepreneur, cutting his teeth with Sweet Leaf and his lifelong friendship with the brand’s co-founder Clayton Christopher, and why culture was “everything” at the company. He also discussed his next act with High Brew and how his prior experience influenced the launch and development of the brand, as well as the importance of planning for growth and why he believes that, no matter how well you plan, mistakes are unavoidable. This episode is presented by Flavorman, the beverage architects. Show notes:  2:39: Interview: David Smith, Founder/CEO, High Brew Coffee -- In a call with Taste Radio editor Ray Latif, Smith spoke about his foray into entrepreneurship and why his homebase in Austin has long been a hotbed for innovative startups. He also discussed learning on the job as the co-founder of Sweet Leaf, the simple, yet effective, communication and marketing strategies for the brand, the rule of thumb for vetting potential employees and whether he was satisfied with the sale of tea company. Later, he explained why, despite Starbucks’ dominance in RTD coffee, he saw an opportunity to launch High Brew, how past relationships and alliances played into the development of the brand, and why innovation has been key to its growth. Brands in this episode: High Brew Coffee, Sweet Leaf Tea, Nestea, Lipton, AriZona, Starbucks

This episode features an interview with Evan Holod, the CEO of Michel et Augustin US, the American arm of the French snack maker, who explained how the company reimagined its brand positioning and product packaging for American audiences.  Known for its indulgent snacks and quirky branding, Michel et Augustin entered the U.S. market in 2016. While the brand achieved some early traction, including national distribution at Starbucks, its development stalled. Enter Holod, who came on as CEO in 2018 following 10 years as a brand manager at Coca-Cola. In our interview, Holod spoke about the history of Michel et Augustin, which is owned by dairy conglomerate Danone, the problems with its initial U.S. strategy and the company’s approach to getting it back on track. Show notes: 1:28: Kokomo, Hot Cheese and Cocktails -- The hosts chatted about John’s trip to Aruba and some of beverage brands he encountered, Carol’s visits to San Francisco, Denver, Boulder and Sonoma, the revamp of switchel brand Sunomi, and the deluge of new canned cocktails. 11:49: Interview: Evan Holod, CEO, Michel et Augustin US -- In a call with Taste Radio editor Ray Latif, Holod spoke about the company’s Brooklyn-based headquarters, known as “The Banana Farm,” and the genesis of Michel et Augustin, which was founded by two disillusioned Frenchmen. He also spoke about the brand’s uncommon approach to branding and social media and the campaign that helped land its snacks at Starbucks. Later, Holod explained why the company’s marketing strategy needed to be tailored for an American audience, why visual communication was key for the redesign of its U.S. labels, and why he has avoided heavy investment in consumer research. Brands in this episode: Sports Drank, Oatly, RightRice, Lily’s, Honest Stand, Laws Whiskey House, Idlewild Wines, Verve Coffee, Sunomi, CideRoad, Up Mountain Switchel, Post Meridiam Spirits, Venus Spirits, Straightaway Cocktails, Michel et Augustin, Coca-Cola

In this episode, we sat down with one of the most influential doctors in America, Andrew Weil. Known as a pioneer of integrative medicine, an emerging field that incorporates traditional and alternative forms of treatment, Dr. Weil is a best-selling author who has long advocated for an approach to health care that focuses on general wellness and healing. As part of our interview, Dr. Weil discussed his views on anecdotal versus clinical evidence, the concept of “food as medicine,” and growing interest in personalized nutrition, cannabis and psychedelics. He also explained how his passion for matcha compelled him his own brand in the category, his perspective on product endorsements and his criteria for investing in food and beverage companies, such as healthy restaurant chain True Food Kitchen.  Show notes:  2:27: Interview: Dr. Andrew Weil -- In a call with Taste Radio editor Ray Latif, Dr. Weil discussed the emerging field of integrative medicine, and what he means when he says that he embraces all treatments that show a “reasonable evidence of efficacy” and “do no harm.” He also shared his perspective on the functionality of CBD, cannabis and psychedelic ingredients how to responsibly integrate each into mainstream society. Later, he explained why he founded super premium matcha brand Matcha Kari, why he believes that dietary adjustments are a highly effective way to address health problems prior to medication, the benefits and ethical concerns of genetic testing, and his view on trendy lifestyles and diets including biohacking and paleo. Finally, he discussed his concerns about genetically modified food and his criteria for working with and investing in food or beverage companies. Brands in this episode: Matcha Kari, Vitaminwater, Bulletproof, True Food Kitchen

In this week’s episode, we’re joined by Kate Weiler and Jeff Rose, the co-founders of maple water pioneer Drink Simple, who discussed how they prepared for and successfully executed upon a major rebrand. Founded as Drink Maple in 2014, the company was one of the first in the U.S. to market maple water, a beverage derived from maple trees and often promoted as a natural source of hydration. The company later introduced a line of watermelon juice drinks to augment its flagship products, a move that spurred the decision to rebrand as Drink Simple.  During our conversation, Weiler and Rose spoke about their relationship as co-founders, the genesis of the brand, the formation of the maple water category and their approach to consumer education and awareness. They also discussed how they use consumer research, how investors were involved in the process and why it took longer than they anticipated to launch the new look. Show notes: 1:15: Massive Seagull Problem On The Shore -- BevNET CMO Mike Schneider returned to the office following his vacation in Ocean City, New Jersey, which deploys owls and falcons to fend off kamikaze seagulls. Later, the hosts discussed Gatorade’s 2020 plans to “Beat The Heat,” a new brand of “Australian Iced Coffee,” a lil’ sprouted buckwheat cereal, and the crafty way that two packaged ramen brands are marketing their products. 12:20: Interview: Kate Weiler & Jeff Rose, Co-Founders, Drink Simple -- In an interview recorded at BevNET HQ, Weiler and Rose sat down with Taste Radio editor Ray Latif and discussed their first experience with maple water and decision to launch a brand. They also spoke about early packaging efforts, the initial communication strategy and consumer confusion about maple water. Later, Weiler and Rose explained why they removed “maple” from the brand name, why they only conducted one focus group, the hidden costs of the rebranding process, and the odd reason that some consumers complained about the new look. Brands in this episode: Gatorade, Bluestone Lane, Riff Cold Brewed, Lil’ Bucks, Common Foods, Mike’s Mighty Good, Drink Simple, Simply Orange, Suja 

The poet Ralph Waldo Emerson wrote that “life is a journey, not a destination,” an adage that would seem to have particular meaning to Dave Burwick. Over the course of his thirty-plus years in the beverage and wellness industries, Burwick has been a soda marketer, helmed a legacy diet company, led a cult coffee brand, and, today, heads the best-known name in craft beer. The collective experience has shaped his perspective on personal ambition, business strategy, enduring trends and leadership, all of which Burwick discussed in a wide-ranging interview included in this episode. Show notes:  2:16: Interview: Dave Burwick, President/CEO, Samuel Adams -- In an interview recorded  at Samuel Adams headquarters in Boston, Massachusetts, Burwick discussed growing up in Worcester, Massachusetts, and attending Harvard Business School. He also spoke about why he chose to work at PepsiCo over Microsoft,the company’s work culture, how he managed relationships at the soda and snack giant, and why he decided to leave the company after 20 years and join Weight Watchers as its North American president. Later, he talked about the complex interview process to become the president and CEO of Peet’s Coffee, how the company “scaled cult,” and why M&A was key to its innovation strategy. He also discussed his current role at Samuel Adams, the challenges facing craft beer and why he believes that the company’s Truly hard seltzer brand will eventually be bigger than its flagship beer. Brands in this episode: Samuel Adams, Truly, Pepsi, Peet’s, Starbucks, Krispy Kreme, Panera Bread, Intelligentsia, Stumptown, Keurig, Revive Kombucha

Beryl Stafford was at a crossroads. The founder of Bobo’s, an innovative snack brand known for its oat-based bars, Stafford launched the Boulder-based company in 2003 and gradually built it into a successful business. By 2015, Bobo’s was generating $8 million in sales and attracting interest from several private equity firms and strategic investors. Stafford realized it was time to bring in new funding and an experienced CEO to run the day-to-day operations, but she wasn’t comfortable with ceding control of her company and concerned about trusting an outsider with the future of her brand. Enter T.J. McIntyre. A longtime veteran of the food industry, McIntyre and Stafford had become friends through the Boulder food scene and shared a similar perspective about the mission and potential for Bobo’s. Following McIntyre’s appointment as CEO in January 2016, the company embarked upon an aggressive growth strategy. Supported by $16 million in new funding, Bobo’s sales grew by 70% in 2017, 45% in 2018 and are expected to climb by 40% this year.  In an interview included in this episode, Stafford and McIntyre spoke about their work dynamic, how they assigned responsibilities and guidelines for their respective roles, and why “the one thing that really serves as the foundational element of who we are is the actual bar.” Show notes: 1:33: Good Breakfast, GoodBelly -- BevNET staff writer Brad Avery joined regular hosts Ray Latif and John Craven for a free-wheeling discussion about Instagram, probiotic cereal, CBD waters and meal-replacement drinks. 9:40: Interview: Beryl Stafford, Founder; TJ McIntyre, CEO, Bobo's -- In an interview recorded by phone, Stafford and McIntyre spoke with Taste Radio editor Ray Latif about the genesis of Bobo’s and how their friendship prior to becoming business partners was key to their successful relationship as founder and CEO. They also discussed the decision to bring on McIntyre as CEO in 2016 and why he was hired prior to raising outside investment, the transition in day-to-day leadership and how Stafford became comfortable with giving up control, and why a carefully planned business strategy is key to addressing disagreements. Brands in this episode: GoodBelly, Cheerios, Reese’s, Oreo’s, Day One, Infuzed Thirst, Sweet Reason, Brooklyn Hemp Co., Huel, Soylent, OWYN, Bobo’s, Simply Organic, Smart Balance, Glutino, Udi’s, Evol, Clif Bar, Kind Snacks, Larabar, Annie’s, Nature Valley

If you’ve ever lived in New England, you’re probably familiar with Teddie Natural Peanut Butter. A cupboard staple in homes across the region, the brand’s flagship product contains just two ingredients: roasted peanuts and salt. There is, however, a secret way of making the peanut butter, according to Mark Hintlian, the company’s president, CEO and third-generation owner, who joined us for an interview included in this episode. Although he didn’t discuss production specifics, Hintlian pointed to Teddie’s obsessive commitment to quality as the most critical part of the process. “We’ve always been faced with competition,” Hintlian said. “But if we walk the straight and narrow with the highest quality product and if we do that day in and day out, quality is going to win out.” As part of our interview, Hintlian expounded upon Teddie’s focus on quality and discussed how the company’s dedication to its employees has supported its growth over the years. He also explained how Teddie communicates the nutritional benefits of its products and why he believes that some competing brands marketing natural peanut butter are misleading consumers. Show notes:  2:41: Interview: Mark Hintlian, President/CEO, Teddie Natural Peanut Butter -- In an interview recorded at Teddie HQ in Everett, Mass., Hintlian spoke with Taste Radio editor Ray Latif about the history of the family-owned company, which was launched in 1925, and why its manufacturing facility has remained in Greater Boston. He also discussed how Teddie has positioned itself as a leader in food safety, how the company is addressing increased competition from private label brands, and how health claims factor into its marketing strategy. Later, he shared the advice that he will pass on to Teddie’s next CEO and why the company’s support for local charities and community organizations is critical to its future. Brands in this episode: Teddie Natural Peanut Butter, Skippy, Jif

When the pursuit of success comes at the expense of your mental health, it’s time to reevaluate your priorities. That’s the perspective of Ann Yang, the co-founder of upcycled produce company Misfit Foods, who recently stepped away from a day-to-day role to focus on her well being. In an interview included in this episode, Yang, 25, opened up about how the stress of entrepreneurship led to unhappiness and depression, and, ultimately, her decision to leave the company. She also explained how therapy has become a critical part of her life, her belief that we live in a culture that “mythologizes who the entrepreneur is,” and the resulting pressure to build “a personal brand.” Show notes: 1:29: Burger King at BevNET? Impossible! -- The episode’s hosts discussed John Craven’s recent visit to San Diego and Jon Landis’ impending move to the city. They also spoke about a few new products shipped to BevNET HQ, including frozen crispy filled potatoes, pecan butters and clean label dressings. Later, they chatted about the national launch of Burger King’s Impossible Whopper, several of which were being delivered to the office on the day of the recording. 14:33: Interview: Ann Yang, Co-Founder, Misfit Foods -- Yang spoke with NOSH editor Carol Ortenberg about the genesis and development of Misfit Foods and explained why she decided to step away from the company. Yang also discussed why entrepreneurs have to make a conscious decision to address their health to avoid burnout and depression, why the natural food industry “has a long way to go in terms of investment in diversity,” the fear of saying “I don’t know,” and why emotional intelligence is a learned skill. Brands in this episode: Swiss Rosti, Impossible Foods, Purely Pecans, Humble Nut Butter, Sunday Provisions, Brizo, Lily’s, Misfit Foods

Travis Grillo heard it over and over: “you’re crazy.” It’s a line that many entrepreneurs are familiar with, but Grillo’s plan to launch a fresh pickle brand was met with particular derision. Unfazed by the naysayers, in 2009 he opened a small food cart in Boston selling pickle spears to the city’s denizens and tourists. The cart became a cult sensation, and Grillo, who used to wear a pickle-shaped costume while selling his wares, made a million dollars by his third year. Grillo’s Pickles has since become a nationally distributed brand carried at several major chains, including Target, Whole Foods and Walmart, and generates tens of millions of dollars in sales annually. In an interview included in this episode, Grillo spoke about why he pursued his passion despite the skeptics and explained why he fondly recalls the days when he was struggling and broke. He also discussed the unconventional way that Grillo’s got into Whole Foods, how he considers new hires and investment and why he’s just as likely to take advice from a homeless person as he would from a billionaire. Show notes:  2:48: Interview: Travis Grillo, Founder/CEO, Grillo’s Pickles -- Grillo spoke with Taste Radio editor Ray Latif about his journey from an out-of-work sneaker designer to the creator of one of the fastest-growing food brands in America. As part of their conversation, Grillo discussed the early days of the brand, from selling pickles from the trunk of his car, to the launch of a food cart in Boston Common and how the area’s homeless population played a key role in the development of Grillo’s. He also talked about why he positioned it as a lifestyle brand based on healthy living and why, in the first few years, he wanted Grillo’s “to look smaller than we really were.” Later, he explained his approach to conflict resolution in the office, and creating a “chill” atmosphere and where he draws inspiration for new products.  Brands in this episode: Grillo’s Pickles, Claussen Pickles

Two years after launching his plant-based protein bar brand No Cow in 2015, founder/CEO Daniel Katz was burning the candle at both ends, sleeping in his office and working 18-hour days, seven days a week. He was just 20 years old and primarily running the business on his own, but was already accustomed to the hustle and grind of entrepreneurship, having launched several businesses in his teens. Eventually, Katz’s hard work began to pay off. By 2017, No Cow had achieved national distribution at a broad range of retailers, was generating $10 million in sales and landed an investment from General Mills’ 301 INC venture capital unit. Today, the brand is sold at Walgreens, Wegmans, CVS, The Vitamin Shoppe, and Kroger, and is expected to reach $20 million in revenue by the end of the year. In an interview included in this episode, Katz spoke about his passion for entrepreneurship and the genesis of No Cow, which he launched with no business plan or extensive market research. He also discussed his initial “play the numbers” retail strategy and why it worked, why he rarely asks for advice, and the decision to hire a veteran CPG executive as CEO and why Katz was back in the role just a year later. Show notes: 0:48: This Is Your Shot to Focus, Strategize and Meet a Genie -- The hosts discussed recent visits to BevNET HQ by the founders of an herbal energy shot, a line of functional lemonades, and a new brand of switchel-inspired beverages. They also spoke about a new machine being described as the “Keurig of Food,” ways that service and supplier companies can improve their marketing strategies, and the most recent issue of BevNET Magazine. 11:00: Interview: Daniel Katz, Founder/CEO, No Cow -- In an interview recorded by phone, Katz spoke with Taste Radio editor Ray Latif about his career as an entrepreneur, which began in his teens. He also discussed his decision to drop out of college after just three months and start an energy drink brand,” how he identified plant-based protein as a sustainable and long-term trend and how it led to the creation the launch of No Cow. Katz also talked about why he has always viewed No Cow as a national brand and how The Vitamin Shoppe became the company’s first retailer and what it taught him about the value of leverage. Later he explained why he doesn’t rely on advisors or mentors for support, and why he chose to partner with General Mills’ 301 INC unit. Brands in this episode: Vitaminwater, Hemp2o, Kafina, Moti, Petal, White Claw, Chobani, Genie, Juicero, Sound Sparkling Tea, Seasons Sparkling, Cham Tea, Perfect Bar, Corina’s Switchy, No Cow, Vega, Quest Nutrition, Coca-Cola, Pepsi

When offering his take on the man affectionately nicknamed “The Beverage Whisperer,” Vita Coco co-founder/CEO Mike Kirban might have said it best: “I don’t believe there is anyone in the beverage world that needs a reference letter less than Ken Sadowsky.” As one of the industry’s best known and most respected insiders, Sadowsky is a longtime investor and advisor to many high-profile and category leading brands, including Vitaminwater, Vita Coco, Bai, Hint and Califia Farms. He’s also a senior advisor to Verlinvest, a Belgium-based investment holding company founded by the owners of Anheuser-Busch InBev, and the Executive Director of NIDA, a group of independent beverage distributors in the Northeast.  In an interview included in this episode, he spoke about his background in the business and how he assesses opportunities to align with and invest in early stage brands. He also offered his perspective on leadership, why he believes that entrepreneurs should be wary of indecisiveness and shared his thoughts on notable categories and emerging trends. Show notes:  2:33: Interview: Ken Sadowsky, The Beverage Whisperer -- Sadowsky sat down with Taste Radio editor Ray Latif and BevNET CMO Mike Schneider at BevNET HQ for a conversation that began with Sadowsky recounting the early days of his career working at his family’s distribution company. He also spoke about his investment strategy, why it’s occasionally a “Ready. Fire. Aim.” approach and why “by the end of the evaluation period, it’s much more about the person than the product.” Later, he discussed his involvement with Bai, spoke about the role of decisiveness and confidence as a characteristic of good leaders and why standing out on shelf is a requirement of package design. Finally, he reflected on past and present trends, including why CBD could be promoted as “anti-energy,” and the rise of “sober curious” beverages. Brands in this episode: California Cooler, Bartles & Jaymes, Zima, Hint, Bai, Vita Coco, Vitaminwater, Sambazon, Essentia, Forto, Califia Farms, Kona Red, Red Bull, Monster Energy, Coco Cafe, GURU Energy, Dark Dog Energy, Runa, Guayaki, TeaRIOT, Marley’s Mellow Mood, Just Chill, GoodBelly, Riazul, Corina’s Switchy, Seedlip 

Ray DeRosa, the founder and CEO of dandelion-based tea brand Lion Tea, knows that it’s an uphill battle getting consumers to understand why they should drink his products. How do you communicate the detoxifying and digestive health benefits of the beverages without a significant financial investment in consumer education that start-up companies like his rarely have?  As DeRosa explained in an interview included in this episode, he’s tackled this issue by using a simple, yet powerful and efficient method to create brand loyalists: direct conversations with potential consumers. “There’s really nothing that compares in the early days to just talking to 50 or 75 people about your product,” he said. “It took us a long time to realize that if we let people try our product and understand the functionality, they’re going to come back for it.” As part of our interview, DeRosa shared his journey as a beverage entrepreneur and how he weathered early stumbles on his way towards securing national distribution for Lion Tea at natural grocery chain The Fresh Market and a fast-growing e-commerce business on Amazon. He also spoke about why “finding the partners that are going to provide you extraordinary support in the early days ultimately make you successful” and how mentorship from Health-Ade Kombucha Co-Founder/CEO Daina Trout supported his development as a leader. Show notes: 1:36: A Scary Way to Start The Show -- The hosts discussed the variety of new shot brands and products that came into the office this week, including a line of CBD-infused shots from Sunday Scaries, whose booth at Expo West 2019 had an impact on BevNET CMO Mike Schneider. They also spoke about why the direct message feature on Instagram has become a useful way to communicate with industry professionals, why Mike isn’t crazy about “yummus,” and an interesting new brand of matcha beverages. 11:00: Interview: Ray DeRosa, Founder/CEO, Lion Tea -- DeRosa spoke with Taste Radio editor Ray Latif about how his experience with a rare eye condition spurred the creation of Lion Tea, his experience as a competitor in New Beverage Showdown 13 at BevNET Live Summer 2017 and why entrepreneurs should be realistic about rapid growth expectations. He also explained why simply surviving the first two years provided the company with a foundation for growth, why he “drew a line in the sand” when reassessing Lion Tea’s retail strategy and how it benefited the company, why brand ambassadors have been critical to the brand’s development and how he collates and quantifies raw sales data from Amazon. Brands in this episode: Sunday Scaries, Ethan’s, Stonyfield Farm, Back Bay Roasters, Just N’ Case, Grillo’s, Min’s Matcha, Lion Tea, Health-Ade Kombucha

Immersed in the booming business of esports, G Fuel, a fast-growing brand of gamer-focused energy powders and ready-to-drink beverages, is pressing all the right buttons. Since its debut in 2014, G Fuel’s rapid ascent has mirrored that of competitive video gaming, an industry expected to top $1 billion in revenue this year. Having amassed a loyal following of esports participants and enthusiasts, G Fuel products generated overall sales of $25 million last year; according to Cliff Morgan, founder of G Fuel parent company Gamma Labs, its powders alone are currently pulling in $1 million per week. In an interview included in this episode, Morgan, an investment banker turned beverage entrepreneur, spoke about G Fuel’s development and how it has been able to weave itself into the social fabric of the gaming community through influencer marketing, partnerships and original content. He also discussed the importance of constant and focused interaction with G Fuel’s consumers through digital platforms like Twitch and why he’s taken a personal interest in the brand's social media initiatives.   Show notes:  2:41: Cliff Morgan, Founder/CEO, Gamma Labs -- In a call with Taste Radio editor Ray Latif, Morgan spoke about the emergence of esports in mainstream culture, including the recently held Fortnite World Cup, a gaming competition that attracted two million viewers. He also discussed the genesis of the brand’s alignment with esports, its communication strategy and how it works with influencers to create “an authentic integration within the gamer lifestyle.” He also explained the company’s hiring process, why most employees engage with consumers via their personal social media accounts and how Twitch, a live streaming platform popular with the gaming community, has become a critical part of the brand’s marketing strategy. Finally, Morgan spoke about the opportunities and challenges in launching G Fuel’s ready-to-drink line, which debuted earlier this month. Brands in this episode:  G Fuel, Bang, Monster, Red Bull

In this episode, we’re joined by Rizal Hamdallah, the Global Chief Innovation Officer of Ocean Spray, for a discussion about how companies of all sizes can use innovation to positively impact the food system. Hamdallah recently arrived at Ocean Spray from Tyson Foods, where he served as managing director of the company’s Innovation Lab, an incubation unit designed to rapidly bring new and potentially disruptive products to market. In his current role, he’s focused on a similar mission: helping the farmer-owned cooperative develop new, health-focused products.  As part of our conversation, Hamdallah explained why he’s bullish about the future of personalized nutrition, how the company attempts to “develop and deliver innovative products that consumers didn't even know they needed,” why he views Ocean Spray’s size as a key advantage over smaller companies, and why he’s critical of how some brands are promoting sustainability. Show notes: 1:16: Livin’ That New-Age Life -- The hosts sipped and snacked their way through a dozen new food and beverage products sent to the office over the past week, including CBD-infused coconut water and coffee, cheese-dusted granola, and chocolate-covered chickpeas. Later on, Mike remarked on the number of new hydration-focused powders coming to market. 15:33: Rizal Hamdallah, Global Chief Innovation Officer, Ocean Spray -- In an interview recorded at Ocean Spray’s new Boston office, Hamdallah spoke with Taste Radio editor Ray Latif about his new role with the company, why he views Boston as a key hub for the food and beverage industry, how he defines “innovation” and the elements of an innovative concept. He also explained why companies need to incorporate the “self-centered” mentality of modern consumers into their innovation strategy, why leaders have to “walk the walk,” and why testing and learning must include constant iteration. Finally, he offered his take on a few major food trends, including plant-based formulations, reduced sugar and sustainability. Brands in this episode: C-WTR, Good Day, Nix and Kix, Seven Teas, Moti, Health-Ade Kombucha, Coco To Go, Bumble and Butter, Smartfood, Stonyfield, lil'gourmets, Lebby Snacks, Biena, Whoppers, Gatorade, BodyArmor, Skratch Labs, Superieur Electrolytes, Cure Hydration, Benni, SoS Hydration, Liquid I.V., Barnacle Foods, Ocean Spray, Tyson Foods

If you’re familiar with yerba mate, you’re probably familiar with Guayaki.  Founded in 1996, Guayaki was one of the first companies to introduce yerba mate -- a naturally caffeinated herbal infusion native to South America -- to U.S. consumers. In the years since, the brand, which markets a range of ready-to-drink and loose leaf products, helped create a loyal and rapidly expanding market for the beverage, while establishing itself as a vertically integrated company driven by responsible and sustainable business practices.  In an interview included in this episode, co-founder David Karr discussed why a focus on “regenerative thinking” throughout the company’s growth has guided its business strategy, rather than “an end dollar, an end goal.” “There’s no end game,” he said. “It’s a mindset. The greatest influence we’re going to have as a tribe or as a collective is to inspire rather than to have to do it all ourselves.” Within our conversation, Karr opened up about Guayaki and its origins, how the brand creates evangelists for yerba mate, why he considers the business as “a reforestation vehicle,” how the company communicates its mission to consumers and its unique approach to distribution and hiring. Show notes:  2:29: David Karr, Co-Founder, Guayaki -- Karr met with BevNET CMO Mike Schneider in Brooklyn and discussed his journey as the co-founder of Guayaki. Karr explained how the brand got its name, how his experience studying abroad in Europe shaped his business perspective and the story of his introduction to mate via co-founder Alex Pryor. He also spoke about why he abandoned plans to start a tech company in favor of launching Guayaki, the early days of demoing the brand across California in a Volkswagen bus and having personally served millions of cups to consumers, why he believes that “time is an illusion” and what it makes to “make it” as an entrepreneur. He also discussed Guayaki’s “Market Driven Regeneration” business model and how he measures its impact, staying privately-owned, the company’s approach to self-distribution and its goal to hire 10,000 formerly incarcerated people over the next decade. Brands in this episode: Guayaki, Red Bull

This week’s episode features interviews with the founders of three innovative brands and focuses on how each landed placement in their dream retailers. Jesse Wolfe, the founder of dressing brand O’Dang Hummus, Lisa Curtis, the founder of Kuli Kuli, a brand of moringa-based foods and beverages and Tyler Noyes, the co-founder of meat snack brand Kalahari Biltong, discussed their respective paths into popular chains, including Publix, Walmart, Sam’s Club and Wegmans, and revealed key steps along the way. Show notes: 1:21: The European Kombucha Tour & Pickles On a Beach -- The episode opens with John Craven fiddling with adaptogenic drops, discussing his recent visit to Europe and recounting the variety of kombucha brands he saw during his travels. The hosts also bantered about a kombucha product created for SodaStream, munched on superfood bars with compostable packaging, pondered as to whether Ray’s beach attire is dissimilar from his everyday outfit, and spoke about a few ready-to-pour cocktail brands. 16:48: Interview: Jesse Wolfe, Founder/CEO, O’Dang Hummus -- In an interview recorded at the 2019 Summer Fancy Food Show, Wolfe spoke about the years-long process of getting O’Dang Hummus, a brand of hummus-based dressings, into Publix, a Florida-based chain of conventional grocery stores. Wolfe went into detail about how the brand, now distributed at 1,200 Publix locations, was conceived, why he believed that Publix was the right fit, his first interaction with the retailer, how an appearance “Shark Tank” kept it out of the chain and how the company ultimately won acceptance on shelf. 33:45: Interview: Lisa Curtis, Founder/CEO, Kuli Kuli -- Curtis, who appeared Taste Radio Ep. 98, sat down with editor Ray Latif at the 2019 Summer Fancy Food Show, for an interview about how Kuli Kuli landed at Walmart. As part of their conversation, Curtis explained why Walmart had been in her sights nearly since the brand’s inception, how years of persistent email communication with a buyer eventually  led to a key meeting, and why sales data was a critical part of getting on shelf. She also spoke about how an unplanned car ride with a fellow entrepreneur played an important role in winning placement at Sam’s Club and why the wholesale/club retailer was interested in bringing the brand into its stores. 46:18: Interview: Tyler Noyes, Co-Founder, Kalahari Biltong -- Noyes met with Latif at BevNET HQ in Watertown, Mass. and spoke about the origins of Kalahari Biltong, a brand of thinly-sliced meat snacks, and why he identified Wegmans, a regional grocery chain known for its product selection and shopping experience, as its ideal retailer. He also explained how the company’s strong relationship with its national distribution partner, paved the way to placement at Wegmans, how e-commerce data helped seal the deal, and how Kalahari is supporting the brand at the retailer’s nearly 100 locations. Brands in this episode: Lokai, Health-Ade, SodaStream, Soda Press Co., MiO, GT’s Kombucha, LivBar, Clif Bar, Rick’s Picks, On The Rocks, LIQS, Fireball, Knob Creek, Cruzan Rum, Straightaway Cocktails, OWYN, Soylent, Fly By Jing  

A pioneer of premium candy, Jelly Belly made its name by infusing jelly beans with innovative and oddball flavors, like buttered popcorn, juicy pear, strawberry cheesecake and toasted marshmallow. Driven by consumer demand for new and interesting flavor experiences, the brand has consistently pushed the envelope with product development, an innovation strategy that’s resulted in plenty of wins, along with a few howlers.  However, in an interview included in this episode Jelly Belly president/CEO Lisa Rowland explained her belief that “you never know when our failures are going to be something that may turn into one of our greatest successes.” As an example, Rowland recounted how one disastrous flavor (cheese was involved) that never made it to market turned out to be quite useful down the line. Also within our interview, Brasher explained how Jelly Belly’s focus on creating unique experiences for its consumers has contributed to its evolution into an iconic brand. She also discussed the impact of  the brand’s relationship with Ronald Reagan, how “better for you” and functional varieties fit into the portfolio and how the company collects and incorporates consumer feedback into new product development. This episode is presented by Flavorman, the beverage architects. Show notes:  2:38: Lisa Rowland Brasher, President/CEO, Jelly Belly -- In an interview recorded at the 2019 Summer Fancy Food Show, Brasher spoke with Taste Radio editor Ray Latif about the history of the Jelly Belly brand, which made its debut in 1976. She also discussed how Jelly Belly has maintained its strong brand equity amid an evolving market for candy, why the company positions its products as “gourmet” and why visual appeal is just as important as taste for jelly beans. Brasher also spoke about the company’s innovation strategy and how its “better for you” and functional varieties, including sugar-free jelly, organic, and “sport” jelly beans, fit into the brand portfolio, and why it created booger and barf flavors (yes, you read that correctly). Later, she discussed how the company addresses challenges as a family-owned business and the importance of communication when working across multiple generations. Brands in this episode: Jelly Belly, A&W, Krispy Kreme

In his fourteenth year as an entrepreneur, Rick Field, the founder and CEO of premium pickle brand Rick’s Picks, says he’s always happy to share advice and insights on what it takes to make it in the food business. However, in an interview included in this episode, he noted that every meeting with a potential entrepreneur starts with one question that will determine the length of their conversation. “If you answer it ‘yes,’ we can talk for an hour," he said. "If you answer it ‘no,’ the interview is over and you’ll know why. The question is: ‘Do you love paperwork?’ Because if you don’t love paperwork, you’re not going to make it in the grocery industry. And I’m dead serious. It’s a very sobering thing to realize that a lot of the fantasy elements that people associate with their culinary lifestyle and experience give way to a really difficult business and filled with, frankly, a lot of people who could care less about your fate. You’re just a data input in a spreadsheet. You have to resign yourself to that.” As part of our conversation, Field also discussed the origins of his brand and how he identified white space in a legacy category. He also explained why he describes the Rick’s Picks journey as “champagne on a beer budget,” the dangers of hitting an entrepreneurial plateau and how innovation spurred a renewed interest in his brand. Show notes: 1:22: Thoughts On Sustainability and a Nu Take on Milk -- With three of the regular hosts out of the office this week, Mike Schneider was joined by BevNET managing editor Martín Caballero and NOSH editor Carol Ortenberg for a conversation that included insights on sustainability trends in food and beverage, Oatly ice cream hitting the U.S., and their thoughts on NüMilk, a make-your-own almond milk machine available in select Whole Foods stores. 16:50: Interview: Rick Field, Founder/CEO, Rick’s Picks -- In an interview recorded at the 2019 Summer Fancy Food Show, Taste Radio editor Ray Latif sat down with Field, who is the creator of Rick’s Picks, an innovative brand that helped usher in a super-premium tier for the pickle category. Field spoke about the early days of the brand and how selling at farmers’ markets led to a partnership with upscale fast food chain Shake Shack. He also discussed how the brand focuses on “extreme differentiation” in terms of flavor profiles and creating multiple day part uses for its products, the story of how Rick’s Picks landed at Whole Foods, “premium-izing” pickle sets at conventional retailers, and how the company identifies its core consumers. Later he explained why he views entrepreneurship as being an “army of one” and often a lonely pursuit. Brands in this episode: Rick’s Picks, Guayaki, Nestle, Vita Coco, Liquid Death, Good Mylk, Modest Mylk, NüMilk, Aqua Vitea, Oatly, Belgian Boys, Honey Mama’s, Farmhouse Culture, GoodBelly, Vlasic

How did Stew Leonard’s, a small, family-owned and operated grocery chain based in Connecticut, become known as ‘America’s Favorite Grocery Store’? According to Stew Leonard Jr., the company’s president and CEO, there’s a simple secret to its success: an emphasis on meeting and engaging with its customers in the aisles of its stores.  “Being on the store floor is critical to the success of a company, and if people start trying to manage from an office I think the company is going to run into problems,” Leonard said in an interview included in this episode. “You can learn a tremendous amount just by talking to those customers. Get out in the store and walk around. Because it’s about that customer out there filling that shopping cart up. I’ve got to make sure we never lose that.” That focus has fueled the company’s growth from one store in 1969 to six current locations with nearly $500 million in annual sales and more than 3,000 employees.  As part of our interview, Leonard spoke at length about the company’s focus on customer interaction and how it has helped create a unique and high-quality shopping experience. He also discussed the evolution of the chain’s food offerings and how it selects brands for its stores, how company attempts to stay current with food trends, his perspective on leadership, and how Stew Leonard’s is planning for the future. Show notes:  2:51: Interview: Stew Leonard Jr., President/CEO, Stew Leonard’s -- In an interview recorded at the 2019 Summer Fancy Food Show, Leonard sat down with Taste Radio editor Ray Latif for a conversation covering a range of topics, including his experience at the annual trade show and how it helps inform Stew Leonard’s merchandising strategy. He also spoke about the origins of the grocery chain and its focus on fresh and perishable products; how “Stew Tank,” the company’s brand competition, got off the ground; the company’s unique approach to R&D; and what the acronym S.T.E.W. means for employee training and customer service. Leonard also discussed how the company aims to make shopping an experience, why he peeks into consumers’ refrigerators when evaluating food trends, and how Stew Leonard’s curates its selection. Later, he explained why walking the aisles of his stores teaches him more about his shoppers than market research and how the company maintains its focus on customer service. Brands in this episode: French’s

This edition of Taste Radio Insider features highlights from interviews with six founders, creators and industry experts who joined us on the show during the first half of 2019, including Hint founder and CEO Kara Goldin, venture capitalist Chris Hollod, Recess founder and CEO Benjamin Witte, attorney and investor Ryan Lewendon, MALK founder and CEO August Vega and nutpods founder and CEO Madeline Haydon. This episode is presented by BevSource, an integrated provider of beverage development, production, sourcing, and logistics solutions to new and established beverage visionaries. Show notes: 1:12: Benjamin Witte, Founder/CEO, Recess -- We kick off the episode with Benjamin Witte, the founder and CEO of Recess, a sparkling water brand infused with CBD and adaptogens, that’s generated an incredible amount of buzz since its debut in 2018. As part of our conversation, featured in Episode 24 of Taste Radio Insider, WItte explained why Recess is marketing a solution rather than an ingredient, and why he believes that today’s brands “are built on your phone.” 5:30: Madeline Haydon, Founder/CEO, Nutpods -- Next is Madeline Haydon, who is the founder and CEO of nutpods, a fast-growing brand of non-dairy, unsweetened creamers made from almonds and coconuts. We spoke with Madeline for an interview featured in Episode 16, in which she spoke with BevNET CMO Mike Schneider about focusing on high quality customer service has anchored nutpods’ thriving direct-to-consumer and e-commerce strategies and helped it become a top-selling brand on Amazon.  9:57: Ryan Lewendon, Partner, The Giannuzzi Group -- We continue with Ryan Lewendon, a partner with influential CPG law firm The Giannuzzi Group. Lewendon joined us in Episode 23 and as part of a wide-ranging interview, he offered his perspective on why networking is all about building relationships and spoke about the dangers of treating equity “as too much of a currency.” 13:46: August Vega, Founder/CEO, MALK  -- Next is August Vega, the founder and CEO of MALK, a super-premium brand of organic nut milks and the winner of BevNET’s New Beverage Showdown 10. In an interview from Episode 30, Vega spoke about why she envisioned MALK as a billion-dollar brand from the outset and explained why data has been critical to the company’s development. 16:57: Chris Hollod, Founder/Managing Partner, Hollod Holdings -- Next is Chris Hollod, a venture capitalist focused on early-stage consumer brands, who we spoke with in Episode 29. As part of our interview, Hollod explained why digital strategy is at the top of his list when evaluating brands and also explained why he believes that his job requires him to predict innovation. 19:50: Kara Goldin, Founder/CEO, Hint -- Wrapping up the episode is Kara Goldin, the founder and CEO of flavored water company Hint. Kara knows a thing or two about building a brand around a successful e-commerce strategy: approximately 40 percent of the brand’s $100 million in annual revenue comes from online sales, a majority of which is from its website. We spoke with Goldin in Episode 20 for an interview in which she discussed best practices for e-commerce and why data from online sales is critical to understanding Hint’s audience. Brands in this episode: Recess, Nutpods, MALK, Verb Energy, Hint

In this highlight episode culled from interviews with six innovators, leaders and entrepreneurs who joined us on Taste Radio during the first half of 2019, we explore the role that innovation plays several for category-leading brands. Our guests include Vita Coco co-founder Mike Kirban, Lifeway Foods CEO Julie Smolyansky, Justin’s founder Justin Gold, Sailor Jerry Rum and Hendricks Gin creator Steve Grasse and WTRMLN WTR co-founder Jody Levy. This episode is presented by BevSource, an integrated provider of beverage development, production, sourcing, and logistics solutions to new and established beverage visionaries. Show notes: 1:36: Justin Gold, Founder, Justin’s -- We kick off the episode with Justin Gold, who we featured in Episode 153. Gold is the founder of Justin’s, a pioneering maker of better-for-you nut butters and snacks that was acquired by Hormel Foods for $286 million in 2016. In the following clip, Gold shared his perspective on the keys to innovation and improving the food system, the first thing he tells new entrepreneurs and the way he wants consumers to perceive Justin’s. 7:51: Jody Levy, Co-Founder, WTRMLN WTR -- Next up is Jody Levy, the co-founder of beverage brand WTRMLN WTR. An artist and serial entrepreneur, Levy has overseen the evolution of WTRMLN WTR from a single product to a platform brand that sells products at over 25,000 locations nationwide. In this clip from Episode 155, she discussed the similarities between art and entrepreneurship and chronicled the history between her brand and music icon Beyonce, who is an investor in WTRMLN WTR. 14:45: Steve Grasse, Creator, Sailor Jerry Rum/Hendricks Gin -- We continue with Steve Grasse, the creator of iconic spirit brands Sailor Jerry Rum and Hendricks Gin. In a clip from our interview, which we featured in Episode 144, Steve spoke about the influence that bands have on his creative process and why an early focus group that panned the initial idea for Hendrick’s Gin turned out to be a good thing. 18:56:  Julie Smolyansky, CEO, Lifeway Foods -- We continue with Julie Smolyansky, the CEO of Lifeway Foods, a pioneering brand of kefir drinks. In this clip, pulled from Episode 147, Julie spoke about why Lifeway was one of the first brands to market the health benefits of probiotics and discussed how she dealt with the criticism and pressure that came with taking on the role of CEO at a relatively young age. 24:11: Chieh Huang, Co-Founder/CEO, Boxed -- From an interview included in Episode 152, Chieh Huang, the co-founder and CEO of online bulk retailer Boxed, discussed the evolution of mobile and e-commerce and explained why he believes the future of online food shopping “will feel like Netflix.” 29:57: Mike Kirban, Co-Founder/CEO, Vita Coco -- Last, but certainly not least, we have Mike Kirban, the co-founder and CEO of coconut water powerhouse Vita Coco. As part of an interview featured in Episode 164, Mike discussed why he takes a hands-on approach in his day-to-day leadership of the company, why he hires based on attitude, why he’s looking at potential brand acquisitions “all the time,” and his belief that Vita Coco can be the “better-for-you beverage company for the next generation.” Brands in this episode: Justin’s, WTRMLN WTR, Sailor Jerry Rum, Hendricks Gin, Lifeway Foods, Vita Coco

On the heels of the 2019 Summer Fancy Food Show, this week’s episode explores new and innovative concepts in the food and beverage industries as viewed through the lens of the annual trade show. As part of our conversation, BevNET’s John Craven, Mike Schneider, Jon Landis and Ray Latif discussed the event’s “Incubator Village,” which showcased a number of food and beverage incubators from across the U.S., including Chobani’s unit, The Hatchery and Commonwealth Kitchen, along with several of their respective portfolio brands. Later in the episode, we feature an interview with Smári Ásmundsson, the founder and CEO of Smári Organics, a maker of Icelandic-style skyr. Earlier this year, the company introduced Kaffi, an innovative line of cold brew coffee blended with Smari’s protein-rich yogurt that is being positioned as a better-for-you energy drink. Ásmundsson spoke about how he assessed the opportunity to launch a beverage, the most challenging aspects in managing food and drink lines simultaneously and the unconventional path its coffee products have taken to profitability. Show notes: 1:21: Important Changes to Your Account, Incubator Villages, and More -- We kick off the episode with an important note to our audience: going forward we’ll be posting new episodes of Taste Radio Insider on the same feed as our flagship Taste Radio podcast. The Taste Radio Insider feed will be phased out next month, so if you’re not already a subscriber of Taste Radio on your listening platform of choice, whether it be Apple Podcasts, Stitcher or Spotify, make sure you get on that.  Later in the show, the hosts discuss highlights and notable brands from an eventful 2019 Summer Fancy Food Show, as well as Jon Landis’ upcoming move to San Diego, why you’ll save money -- and get an amazing view -- by registering for BevNET Live and NOSH Live today, and a couple recent visits from the folks behind nitro coffee brand King’s Row Coffee, and jun kombucha maker Wild Tonic. 17:56: Smári Ásmundsson, Founder/CEO, Smári Organics -- Ásmundsson sat down with Taste Radio editor/producer Ray Latif for a conversation about the yogurt brand’s foray into beverages and how he’s navigated production and distribution challenges along the way. He also explained why the coffee drinks are made with non-organic ingredients, the process of selling food and beverage lines to a single retail chain, and how the influence of Nordic culture on the brand. Brands in this episode: Smari Organics, MudLrk, Lil Bucks, Blake’s Seed Based, Seedly, Simply Soupreme, Jersey Barnfire, Straightaway Cocktails, Fire Brew, Superfrau, A Boring Life, Rind Snacks, Honey Mama’s, UBU, King’s Row Coffee, Wild Tonic, Steaz, Belgian Boys

Doss Cunningham was just a few years out of college when he was unexpectedly thrust into the role of CEO at sports nutrition company Nutrabolt in 2007. His primary focus: “don’t screw it up.” Cunningham’s transition was not only successful, he since transformed Nutrabolt from a middling category player into an industry-leading powerhouse. Anchored by best-selling pre-workout brand C4, Nutrabolt is the largest independently owned nutraceutical company in the world, with retail sales exceeding $650 million. In an interview included in this episode, Cunningham spoke about his remarkable rise to the CEO role, and why focusing on premium as the guiding principle of the company’s business strategy was key in the development of Nutrabolt and the genesis of C4. He also discussed the mission and focus of his venture capital firm LivWell Ventures and the lessons he hopes to impart to brand owners within its portfolio. This episode is presented by Flavorman, the beverage architects. Show notes:  2:51: Interview: Doss Cunningham, Chairman/CEO, Nutrabolt -- In a conversation recorded at BevNET Live Summer 2019, Cunningham discussed the evolution of his role at Nutrabolt and his unusual path to becoming the company’s CEO. He also spoke about the development of Nutrabolt’s retail strategy and how it enabled company the company to grow without raising outside capital, and why the creation of C4 was a game changer for the sports nutrition industry. Later, Cunningham explained why he’s focused on being a valued-added investor for early stage and innovative brands. Brands in this episode: Nutrabolt, C4, Cellucor

In this episode, we’re joined by Sebastian Dreher, the managing director of Dohler Ventures U.S., the Los Angeles-based venture capital arm of Dohler, a global supplier of natural ingredients for the food and beverage industry. Dohler Ventures is specifically focused on investment in early-stage companies and its portfolio includes stakes in a number of fast-growing consumer brands. As part of our conversation, Dreher discussed Dohler Ventures’ funding philosophy and why he believes that investing in emerging brands is more “art than science.” “There is so much risk involved in every single deal that I need to have the feeling that this company has the potential to… have a $100 million exit,” he said. “It’s a lot of gut feel, [but] you can argue that gut feel is actually a lot of internalized pattern recognition and learnings over time.” Dreher also spoke about how he evaluates scalable innovation, why category dynamics are crucial to Dohler’s investment strategy, and why great founders are also great fundraisers. Show notes: 1:48: Wilde On B -- Post-BevNET events, the hosts chewed on chicken in chip form (thank you Wilde Brands), sipped on sparkling rooibos tea, snacked on salmon jerky and chastised Jon Landis for his beverage hoarding. Of course, CBD is also the mix. 10:43: Sebastian Dreher, Managing Director, Döhler Ventures U.S. -- In an interview recorded BevNET Live Summer 2019, Dreher spoke with Taste Radio editor/producer Ray Latif about the mission and focus of Dohler Ventures and how his passion for innovation has helped shape his role with the venture capital firm. He also explained why a brand’s potential to create a new category is a key component of Dohler’s funding philosophy, the average size of an investment and the number of investments that Dohler Ventures makes in a calendar year, and his view that “Investors don’t invest in products, but in businesses, businesses that get acquired.” Later he discussed his expectations for ROI, red flags that preclude him from investing in a brand, and how he manages relationships with entrepreneurs and other investors. Brands in this episode: Wilde Brands, BOS Tea, Fishpeople, Minna, Upwell

Thirteen years ago, Siggi Hilmarsson began selling the first versions of his Icelandic-style yogurt on the streets of Manhattan. At the time, the Siggi’s brand he would eventually create didn’t exist; the products were simply promoted as “really delicious thick yogurt” with “lots of protein,” “low in fat” and “not so much sugar.” While the marketing has since evolved, the company’s core values remain unchanged, according to Hilmarsson; both were key to its development and eventual acquisition by French dairy giant Lactalis for a reported sum of $300 million in January 2018. In a wide-ranging interview included in this episode, Hilmarsson spoke about the evolution of Siggi’s, from his early days slinging street yogurt through to the sale of the brand. He also discussed his current role with the company and why he’s stayed on after the acquisition, the important role basketball plays in his life, why he’s a “maybe, sort-of perfectionist,” and why he urges entrepreneurs to “plan for success.” This episode is presented by Flavorman, the beverage architects. Show notes: 2:57: Interview: Siggi Hilmarsson, Founder, Siggi’s -- Hilmarsson sat down with Taste Radio editor Ray Latif for an interview recorded at Siggi’s headquarters in New York City. Early into their conversation, Hilmarsson spoke about how he developed a passion for basketball, his recent work to open new international markets for Siggi’s, and the influence of Nordic cuisine on American food. Later, he discussed his first year in business and why one of his professors at Columbia University was so eager to invest in the brand, how the brand got its name, and recalled the story about how Siggi’s got into Whole Foods. Hilmarsson also explained why overwhelming demand for the brand almost doomed the company, the lessons he learned about building an infrastructure for success and whether launching a second brand is in his future. Brands in this episode: Siggi’s, Chobani, Stonyfield Farm

This episode features an interview with Sisun Lee, the co-founder and CEO of More Labs, a next-generation maker of functional beverages best known for hangover relief supplement Morning Recovery. Launched in 2017 via an Indiegogo campaign, the brand was an instant hit; Morning Recovery pulled in $3 million in revenue in its first six months on the market. Early success powered an $8 million Series A round -- based on a $33 million valuation -- in 2018 and new distribution at retailers like 7-Eleven and Urban Outfitters. In an interview with BevNET’s John Craven and Mike Schneider, Lee discussed the factors and strategic decisions that led to Morning Recovery’s rapid development, and how More Labs is attempting to create a platform for functional products. Show notes: 1:16: Live from Live -- On location in New York City, the hosts discussed highlights from day one of BevNET Live Summer 2019 and the preceding NOSH Live conference, including the New Beverage Showdown along with presentations and stage talks with vitaminwater/BodyArmor co-founder Mike Repole, Presence Marketing founder Bill Weiland, Caluipower founder/CEO Gail Becker and Whole Foods Market co-founder Walter Robb. 13:17: Interview: Sisun Lee, Co-Founder/CEO, More Labs -- In an interview recorded at More Labs headquarters, Lee spoke about how his background in tech and the influence of Korean culture played into the creation of Morning Recovery. He also discussed how a popular funding campaign on Indiegogo and a widely read article about the brand catapulted sales just a few months after its initial launch. Later, Lee spoke about the value of qualitative data and intuition as the company grew, how it sources consumer feedback and incorporates into its innovation strategy and why high-quality, minimalist content attracts more interest than communicating the science behind product. Brands in this episode: Vitaminwater, BodyArmor, Caulipower, Beckon Ice Cream, More Labs

As the founder of Popchips, Keith Belling helped usher in a new era for healthy snacking. Twelve years after the brand’s launch, he’s attempting to do the same for rice with RightRice, Belling’s second food brand that debuted in February. In an interview included in this episode, Belling explained that RightRice is in many ways the culmination of an entrepreneurial career that’s spanned law, real estate, online publishing and consumer products. At every stage, Belling said, his passion to solve personal, unmet needs drove the launch of new business ventures. “There’s entrepreneurs that… finish one business and flick a switch and they’re onto the new one,” he said. “I’ve definitely never been that way. For me something has to start with a real passion, something that’s important to me and fills a need. That ends up mapping an opportunity in the market, and then it starts to get interesting.” As part of our conversation, discussed the origins of Popchips and RightRice and how lessons learned from building the former are being applied to the latter. He also spoke about the importance of branding and why he’s overinvested in package design, how celebrity investors like Ashton Kutcher supported the development of Popchips and the challenges of leveraging success. This episode is presented by ZoomEssence, the cool-tech powder flavor people. Show notes: 2:30: Interview: Keith Belling, Founder, Popchips/RightRice -- In an interview recorded via weblink, Belling spoke about why new business ventures have to start with passion, how he was (almost) ahead of the curve with healthy jerky, and the genesis of his new company, RightRice. He also discussed his background in law and real estate, how the concept of Popchips was formed and why the brand has sought to emulate vitaminwater, and why direct interaction with consumers yielded key lessons in the development of the brand. Belling also explained how Ashton Kutcher became Popchips’ “president of pop culture,” spoke about the evolution of influencer marketing and its impact on business planning for RightRice, and revealed how the two brands got their names. Brands in this episode: Popchips, RightRice, Fritos, Krave Jerky, vitaminwater

Before teaRIOT established a multi-channel retail footprint that stretches across the U.S., and before its acceptance into the Chobani Incubator program, and before its recent $3 million Series A funding round, co-founders Laura and Steve Jakobsen were simply focused on building a brand. “What does [teaRIOT] look like?,” Laura asked in an interview included in this episode. “How does it stand out on shelf? What are our consumers saying? How do we need to change it from the inside of the bottle to the outside of the bottle? We just stayed nimble for two years and made changes in our foundation to really tighten everything up.” Throughout the process, teaRIOT, a brand of organic tea-based energy drinks, leaned heavily on social media to better understand its consumers and how they interacted with the brand and its products. “[We] not only use social media to publish outward but also to listen and to interact and engage. We always focus on what consumers are doing with our product. If you look at our [Instagram content], it really portrays the vitality of the brand. But in some pictures we don’t even have the product. It’s really about how people are living, being energized on tea.” That approach has been particularly effective on Instagram, where teaRIOT has gained over 121,000 followers since its launch in 2015. As part of our interview, Laura and Steve expounded upon their approach to brand building and shared their perspective on the keys to a successful social marketing strategy. They also discussed their experience in the Chobani Incubator and lessons from the program, and explained why teaRIOT’s investors must also be consumers of the brand. Show notes: 1:16: Cassava… On The Cusp -- Just a few days away from NOSH and BevNET Live Summer 2019, the hosts reflected on the New Beverage Showdown 17 competition, munched on cassava-based snacks, sipped on a few innovative new beverages and shared a few recommendations for eating and drinking in New York City. 16:35: Interview: Laura and Steve Jakobsen, Co-Founders, teaRIOT -- In an interview at teaRIOT headquarters in Venice, Calif., BevNET’s Mike Schneider spoke with Laura and Steve and engaged in a deep dive into teaRIOT’s branding, marketing and social media strategies. As part of our conversation, Laura explained her perspective that “influencers are kind of dead” and why brands should focus on aligning with “real, authentic people in your community.” They also discussed why it’s important to partner with investors whose lifestyles fit with that of the brand, and how their experience in the Chobani Incubator helped reinvigorate their passion for entrepreneurship and the brand.

It’s the first name in espresso and, not coincidentally, the last name of our interview guest in this week’s episode. Illy has for decades been one of the world’s most enduring coffee companies and is renowned for its singular, signature blend of coffee, commitment to quality standards and ethical responsibility. Led by chairman Andrea Illy, the third-generation leader of the Italian company and one of the global coffee industry’s most influential figures, Illy revenues topped $540 million in 2018. As part of a wide-ranging conversation, Andrea spoke about his approach to running his family’s business and how it has evolved over the years, the three most important attributes for “good coffee,” how consolidation and climate change have impacted the industry and why Illy has long advocated direct trade with coffee farmers. He also explained his perspective that coffee should be treated with the same reverence as wine and why positioning it as an energy drink is “like using a Ferrari to go shopping.” This episode is presented by ZoomEssence, the cool-tech powder flavor people. Show notes: 2:52: Interview: Andrea Illy, Chairman, illycaffè -- Illy met with Taste Radio editor/producer Ray Latif in New York City where he spoke about the company’s focus and what differentiates it from other coffee producers. He also discussed the origins of illy brand and of his passion for coffee innovation, the company’s contributions to espresso-specific technologies and its pioneering role in direct trade coffee sourcing. Later, he explained the company’s approach to consistency in the quality of its coffee, and how climate change threatens to derail the industry's current growth. He also spoke about the impact that Starbucks has had on awareness about and access to better coffee, how entrepreneurial coffee brands are critical to the industry’s success (“differentiation is the only alternative to commoditization”), why pricing coffee like wine makes sense, and the importance of maintaining independent ownership of the company. Brands in this episode: illycaffè, Nestle, Coca-Cola, Starbucks

In this week’s episode of Taste Radio Insider, we’re joined by Josh Zloof, the co-founder and CEO of Sudden Coffee, an innovative brand of specialty instant coffee. Founded in 2015, Sudden is attempting to revolutionize the $40 billion market for instant coffee by emphasizing its proprietary production process and by focusing on “scalable hospitality.” As part of our conversation, Zloof spoke about Sudden’s mission of using an instant product to democratize access to speciality coffee and why it was designed to be “Grandma proof.” He also explained how the company has zeroed in on Gen X as its key consumer demographic, discussed the challenges of managing both manufacturing -- Sudden operates its own production facility -- and marketing as a small company, and why he believes that the product attributes of Sudden are more important that the brand itself. Show notes: 1:42: A Few Sips of “Mud Water,” Canned Wine and Candy Milk — You know it’s a special episode of Taste Radio Insider when the host gulp Snickers-flavored chocolate milk and wash it down with chai and wine. There’s also discussion about people stealing John Craven’s Instagram photos, the emergence of the canned wine segment, how Abbot Kinney Blvd. in Venice, Calif. is the epicenter of food and beverage innovation, and why it’s a no-brainer for entrepreneurs seeking investment to attend BevNET Live and/or NOSH Live. 13:40: Interview: Josh Zloof, Co-Founder/CEO, Sudden Coffee -- Zloof was visiting from San Francisco to attend the 2019 Specialty Coffee Expo and stopped by BevNET HQ to record an interview with Taste Radio editor/producer Ray Latif.  Zloof spoke about the origins of the company and how prior jobs in supply chain logistics and hospitality fueled his interest in coffee. He also discussed how speciality coffee roasters including Intelligentsia have supported its development and reshaped its business model, how Sudden is attempting to create experiential moments for its customers, and why the long-term vision is about “branding the process.” Brands in this episode: Snickers, Twix, MUD/WTR, Cha Cha Matcha, Four Sigmatic, Besa Mi Vino, Lila Wines, Oskar Blues, Sudden Coffee, Taster’s Choice, Folgers, Intelligentsia,  Starbucks, Equator Coffee, Ritual Coffee, Spark Coffee, Keurig, Dunkin’

Mike Kirban is unquestionably one of the most successful beverage entrepreneurs of all time, but if our interview with him offers any indication, his legacy is far from complete. Since co-founding Vita Coco in 2004, Kirban has guided the brand to domination in the coconut water space. Distributed over four continents, Vita Coco holds a 26 percent share of the global market for coconut water, which is estimated to be worth $2.5 billion, according to market research firm Euromonitor. Success has attracted many suitors over the years -- PepsiCo was reportedly in talks to acquire the brand in 2017 -- yet Vita Coco has remained independent, a key component of Kirban’s plan to build upon the company’s foundation and develop a beverage platform focused on better-for-you brands. “My goal over the next couple of years is to have four or five totally unique brands in-house under (Vita Coco parent company) All Market Inc. that play in different sub-segments of this healthier, functional drinks market,” Kirban said. “Coke and Pepsi are really good at certain things, and they’ve done quite a lot of M&A in this functional beverage space, but their share of better-for-you beverages continues decline. It’s not what they’re good at. It’s not what they’re focused on. I believe that opens up this lane for us to just drive right through as we should be the ones who really create the better-for-you beverage company for the next generation.” Within our wide-ranging interview, Kirban also discussed his leadership style, why he hires based on attitude over skill set and how Vita Coco considers innovation and potential acquisitions. He also explained what motivates him to personally invest in brands, and why living close to his office is key to work-life balance. This episode is presented by ZoomEssence, the cool-tech powder flavor people. Show notes: 2:43: Interview: Mike Kirban, Co-Founder/CEO, Vita Coco -- In an interview recorded at Vita Coco headquarters in New York City, Taste Radio editor/producer Ray Latif spoke with Kirban about the development of the coconut water brand and why he believes “inexperience served [him] well” over the years. He also discussed why he takes a hands-on approach in his day-to-day leadership of the company, how confidence plays into that role, and why Vita Coco offers unlimited vacation to its employees. Later, Kirban explained that you “have to be willing to make mistakes” when considering innovation, why he’s looking at potential brand acquisitions “all the time,” how he missed out on investing in Bai and why he sold his stock in Amazon in 2000. Brands in this episode: Vita Coco, Runa, WhistlePig, Sir Kensington’s, Beanfields, Zico, Bai, Red Bull

In the latest installment of Taste Radio Insider, the hosts discussed the fallout from a controversial profile of GT’s Kombucha creator GT Dave in Forbes magazine. Dave’s comments about competing brands ignited a debate on LinkedIn about production standards and the impact of strategic investment in the kombucha category. Later in the show, we feature an interview with entrepreneur Suzie Yorke, the founder and CEO of Love Good Fats, a fast-growing brand of keto-friendly snack bars and shakes. Leading with a message of “fat is back, sugar is out,” Love Good Fats launched in Canada in 2017 and has emerged as one of the leading brands in the keto space. As part of our conversation, Yorke discussed the company’s fast start and how Love Good Fats is attempting to become the “beacon brand” for healthy fats. Show notes: 1:31: Hipster Taste Test — The episode begins with a discussion about an odd Vita Coco tweet and why it became one of the brand’s most popular social media posts ever. Later, the hosts offered their take on a profile on GT’s Living Foods founder/CEO GT Dave unsettled some in the kombucha community, including Health-Ade co-founder/CEO Daina Trout, who posted a response to the article on LinkedIn. 15:55: Interview: Suzie Yorke, Founder/CEO, Love Good Fats -- In an interview with NOSH editor Carol Ortenberg, Suzie spoke about her decision to launch the brand following a 25 year career as a marketing executive and how Love Good Fats got off to a fast start. She also discussed evolving consumer perception of healthy fats, the importance of staying on brand and why the two-year-old company has invested in TV advertising. Brands in this episode: Vita Coco, Thirsty Buddha, Harmless Harvest, GT’s Kombucha, Health-Ade Kombucha, Proposition Cocktail Co., Love Good Fats

Just as the brand was shifting into high gear, the engine driving one of the hottest brands in food and beverage had basically stalled. Oatly, a Swedish-based brand of oat milk and oat milk-based products, has been available in Europe for over 25 years and entered the American market in 2016. The U.S. launch was timed to meet surging interest in plant-based dairy alternatives, but while Oatly anticipated a strong start, the overwhelming demand for product was more than the company could handle. Just months after its debut, Oatly was faced with severe out-of-stock issues and enraged customers as it sought short and long-term solutions to its supply chain challenges. Although Oatly has gotten back on track and is the leading brand in a thriving oat milk category, Mike Messersmith, the general manager of Oatly’s U.S. operations, was candid about the company’s early mistakes -- and the likelihood that more will follow. “We’ve already failed in the biggest ways possible; we’ll do it again,” he said in an interview included in this episode. “It’s all about progress,” Messersmith said. “Next week will be better than this week, a month from now will be better than that week. It will be messy. It’s always been messy. The thing I have to do more than correcting failure is reminding people -- and remind myself -- that it’s going to get better. And it still won’t be perfect, but the only way is forward.” As part of our interview, Messersmith explained how Oatly leans on its origin story to differentiate itself from the growing number of oat milk brands coming to market and why focusing on the unnecessary has been a valuable part of its business strategy. Messersmith, a former Navy officer and longtime food and beverage executive, also discussed his approach to leadership and how he defines success. This episode is presented by ZoomEssence, the cool-tech powder flavor people. Show notes: 2:50: Interview: Mike Messersmith, General Manager, Oatly -- Messersmith, who leads Oatly’s U.S. operations, sat down with NOSH editor Carol Ortenberg and BevNET’s Jon Landis for a wide-ranging interview recorded in Boston, Mass. Messersmith spoke about the origins of Oatly, its decision to enter the U.S. and why the company is focusing solely on its fluid products stateside. He also discussed his title of “general manager” and what it entails, why he believes that “sometimes the thing that feels completely unnecessary is the most necessary,” and why the company hires for needs that are 6-12 months away. Messersmith also explains why Oatly promises to be a good, if not perfect, company, how the brand developed its voice and why optimism has to come from an authentic place. Brands in this episode: Oatly, Chobani

In this episode, we sit down with Darren Marshall and Ravi Kroesen, the CEO and Head Teamaker, respectively, of specialty tea company Smith Teamaker for a discussion exploring how a small company can influence an entire industry. Portland, Ore.-based Smith Teamaker was founded in 2009 by  Steven Smith, a legendary figure in the tea world best known as the creator of Tazo. The company is renowned for its expertise in blending and commitment to high quality sourcing, as well as its contribution in defining world standards for the tea industry. In our interview, Marshall and Kroesen discussed how Smith Teamaker has continued to grow based on the principles of “craft, creativity and origin” laid down by its founder, who died in 2015. They also explore how the company has continued to drive innovation  despite its relatively small size. “As a small business, we have not only an opportunity but an obligation to push the envelope and to create things that others might not have the ability to do,” Marshall said. As part of our conversation, Marshall and Kroesen spoke about their unique career paths to Smith and their roles as stewards of its founder’s legacy. The pair also explained why the company is taking a patient approach to growth and why becoming a billion-dollar brand is not in their plans. Show notes: 1:18: The Watertown Cooler -- The hosts chatted about a steady stream of visitors to BevNET HQ over the past week, including those from the founders of Nitro Beverage Co. and Rind Snacks. They also shared their thoughts on a new flask-bottled cocktail mixer brand and recalled a time when BevNET’s “product cave” looked very different than it does today. 14:35: Interview: Darren Marshall, CEO & Ravi Kroesen, Head Teamaker, Smith Teamaker -- In an interview recorded at the 2019 Speciality Coffee Association Expo, Marshall and Kroesen discussed their respective career paths to Smith Teamaker, along with the origins of the company and its mission. They also spoke about the current state of the tea industry, how Smith attempts to differentiate itself and why they look “outside the tea world for a lot of inspiration.” Later, they explained the company’s approach to consumer education and what trends they see as guiding the future of the industry. Brands in this episode: Smith Teamaker, Nitro Beverage Co., Rind Snacks, Food Should Taste Good, Tazo, Proposition Cocktail

Better-for-you booze? It may sound like an oxymoron, but a growing cohort of healthier alcoholic beverages have been finding a receptive audience in recent years. Often promoted as low-calorie, low-carb, or infused functional benefits, these products are resonating with a growing number of consumers focused on health and wellness. That’s certainly the case for Boochcraft, a three-year-old hard kombucha brand that has been making waves in its home market of Southern California. In an interview included in this episode, Boochcraft co-founder and CMO Adam Hiner said that while the company originally believed that its consumers would be traditional kombucha drinkers, “we were blown away by the diversity of [people] that we’ve attracted, some of which have never had kombucha.”   “It’s broadened our scope of the way we can talk about the product and the way we can market it.” he said. As part of our conversation, Hiner discussed the origins of the brand and shared his perspective on the trend of healthier drinking. He also spoke about why Boochcraft is resonating with consumers beyond those that are regular kombucha drinkers, the challenges of forecasting demand for a nascent category, and why he sees the company as competing against itself. Show notes: 2:39: Interview: Adam Hiner, Co-Founder/CMO, Boochcraft -- In an interview recorded at Boochcraft’s brewing facility and headquarters in San Diego county, Hiner discussed his initial experience with kombucha and why he began to brew and sell it at his restaurant. He also explained why describing Boochcraft as a “high-alcohol kombucha” attracts a broad range of consumers and what product attributes resonate most with its customers. He also discussed how the company forecasts demand for a nascent trend, he and his two co-founders determined their highest value, the sense of urgency to “not get left behind,” and why he credits Michelob Ultra for spurring the trend of better-for-you alcoholic beverages. Brands in this episode: Boochcraft, GT’s Kombucha, House Beer, Clover Juice, Verve Coffee

Getting into the food business was a “no-brainer” for Patagonia. That’s according to Birgit Cameron, the managing director of Patagonia Provisions, the food and beverage arm of the environmentally-focused apparel company. Launched in 2013, the brand markets a variety of responsibly sourced products, including bison jerky, tinned mussels, seeds and even beer. In an interview included in this episode, Cameron explained that “if you think of Patagonia as this overarching environmental company that’s been dealing with agriculture for many, many years... food was such a natural progression for us.” “Because agriculture as it relates to food is one of the biggest contributors to climate change,” she said. “It felt like a natural segue to say, ‘we know what we know on the apparel side, what are the other things we can do to really shift the supply chain, shift the thinking around climate issues and agriculture?’” Listen to our full interview with Cameron, who spoke about the origins and development of the brand, opportunities and challenges derived from the brand’s alignment with its parent company and why an uncommon innovation strategy is critical to its overarching mission. Show notes: 1:23: San Diego Shandy -- Back at BevNET HQ after a few days on the West Coast, Ray spoke about his visit to San Diego, where he recorded interviews with Mamma Chia founder and CEO Janie Hoffman and Boochcraft co-founder/CMO Adam Hiner (to be featured in Taste Radio Ep. 162). Meanwhile, John, Mike and Jon munched away at some savory snacks sent to the office in recent days and chatted about La Colombe’s new Cherry Shandy coffee. 8:35: Interview: Birgit Cameron, Managing Director, Patagonia Provisions -- Cameron met up with BevNET editor in chief Jeff Klineman and NOSH editor Carol Ortenberg at Expo West 2019 where she discussed Patagonia founder Yvon Chouinard’s initial concept for a food brand and how it was developed. She also spoke about how Patagonia has incubated the Provisions brand and why the company takes a multi-prong approach to its retail strategy. Later Cameron explained why “everything [the brand] makes has a deep reason for being,” how Patagonia is attempting to position its food products for broad appeal, and how its work with documentary filmmakers is helping to connect consumers to their food sources. Brands in this episode: Patagonia Provisions, Nick’s Sticks, Smart Alex Foods, Mamma Chia, Boochcraft, JuneShine, Babe Kombucha, Seven Cold Brew, La Colombe

As Mamma Chia was sprinting to runaway success, an error in judgment nearly caused its demise. Up until that point, the company’s star was on a steady rise. Within a year of its market debut in 2010, its innovative chia-based beverages were distributed in thousands of stores, including nationally at Whole Foods. A few months later, founder Janie Hoffman was highlighted in a widely-read New York Times article about growing consumer demand for chia. Mamma Chia has since evolved into a platform brand that also markets snacks and other foods and is one of the leading brands in the chia space. But when the addition of several new hires threatened to upend the company itself, Hoffman who joined us for an interview included in this episode, was forced to reassess her approach while steering the brand through a potential crisis. “We had gotten to a place where I thought we needed to get to that next step, and I valued experience over cultural fit and [the hires] were absolutely disastrous,” Hoffman said. “They really were. It’s a miracle the company survived it. That’s how damaging those hires were.” As part of a wide-ranging conversation, Hoffman spoke about the origins of Mamma Chia and how she created the foundation for its rapid ascent. She also discussed the importance of a supportive professional network and shared a painful lesson about hiring for experience versus cultural fit. Janie also explained her belief that “you can’t teach attitude” and why everyday happiness starts with a joyful spirit. Show notes: 2:47: Interview: Janie Hoffman, Founder/CEO, Mamma Chia -- In an interview recorded at Mamma Chia headquarters in Carlsbad, Calif., Hoffman spoke about her personal experience with chia and how it led the brand’s creation. She also discussed how she evaluated the opportunity for Mamma Chia, why pre-launch market research was critical to her first meeting with Whole Foods and the brand’s early development, and how she attracted Honest Tea co-founder Seth Goldman as an investor and advisor. Later, she explained why hiring experienced professionals who were not fully aligned with the company’s mission caused very serious problems and how the current staffing process resulted in a new president of Mamma Chia. Finally, Hoffman discussed industry competition, why she’s turned down offers to sell the company and why meditation is key to her “spiritual hygiene.” Brands in this episode: Mamma Chia, Honest Tea, Beyond Meat

When assessing funding opportunities for early- and mid-stage companies, First Beverage Group, an investment and advisory firm that works with and invests in brands across the beverage spectrum, has a category-first mindset. First Beverage believes that “the tail winds of a strong category -- no what that dynamic might be -- can always help a business as it’s starting to get off the ground early,” according to vice president Joe Angiuli, who, along with managing partner Jack Belsito and managing director Bob Nakasone, joined us for an interview included in this episode. That approach has guided the firm as it has made investments in fast-growing brands, including Essentia, Health-Ade Kombucha and Q Drinks. As part of our conversation, the trio spoke about the about the First Beverage’s portfolio and investment philosophy and how they evaluate synergies with entrepreneurial brands. They also discussed the current funding environment for the food and beverage industry, which categories might be best suited to weather a potential downturn, and why CBD is not the only cannabis-based ingredient that’s caught the attention of First Beverage. Show notes: 1:18: The New Way To ‘Gram Your Pepsi Lime — It’s a brave new world out there: PepsiCo is putting lime juice in its flagship cola and perfect Instagram posts are a thing of the past. The hosts break it all down in the opening minutes of the episode. 8:39: Jack Belsito, Bob Nakasone & Joe Angiuli, First Beverage Group — In an interview recorded at Expo West 2019, Taste Radio editor Ray Latif spoke with Belsito, Nakasone and Angiuli about their backgrounds and roles with First Beverage and discussed how the firm’s mission has shaped its portfolio. They also explained why they value entrepreneurs that are “coachable,” and why they believe the energy category will continue to grow and evolve. Later, they spoke about the firm’s perspective on CBD and THC, what growth stage First Beverage usually invests in a brand and what entrepreneurs shouldn’t say in a pitch meeting. Brands in this episode: Pepsi, KeVita, Health-Ade, Essentia, Q Drinks, Project Juice, Repsly, Gem&Bolt, Laws Whisky House, VitaCup

Nearly 20 years ago Jesse Laflamme came home from college to find his family’s egg brand, Pete and Gerry’s, on the precipice. Consolidation in the egg and retail grocery industries left the company in turmoil and on the verge of bankruptcy. Despite the urging of his parents to consider another career, Laflamme, now the CEO of Pete and Gerry’s, was committed to the brand and solving its problems. Over the past two decades, Laflamme has led a turnaround that’s seen the company grow from a struggling business into one of the country’s leading egg brands, pulling in over $200 million in sales in 2018. In an interview included in this episode, Laflamme spoke about how Pete and Gerry's not only got back on its feet, but excelled beyond anyone’s expectations. Show notes: 2:44: Interview: Jesse Laflamme, CEO, Pete and Gerry's -- Laflamme traveled from New Hampshire to BevNET HQ for an interview that explored the highs and lows of his 20-year career at Pete and Gerry’s, his family’s egg farming business. Laflamme discussed how consolidation in the egg industry negatively affected small farms, including his family’s, and detailed the stark differences between conventional egg producers and that of small and organic ones. He also spoke about why Pete and Gerry’s shift to organic production was a “Hail Mary” that helped save the company and how the move helped win over some mainstream grocery chains. Later he discussed how he learned on the job as CEO, why never being complacent was key to the company growth, and why he undertook a major change in the company’s business strategy by partnering with organic egg farm across the country. Laflamme also spoke about surrounding himself with experienced and talented operations and marketing professionals gave the company a foundation for rapid growth and why he is vehemently fighting a PETA-supported lawsuit that alleges the company does not treat its hens as well as advertised. Brands in this episode: Pete and Gerry's, Carol’s Eggs, Nellie’s

You might have put time, money, blood, sweat and tears into building your brand, but at the end of the day it doesn’t belong to you. That’s the perspective of Christian Krogstad and Thomas Mooney, the co-founders of Westward Whiskey, which helped establish the rapidly growing American single-malt whiskey category. As part of a wide-ranging conversation included in this episode, Krogstad and Mooney explained that consumers, via their palates and wallets, are Westward’s true owners. “We share a belief that it’s Westward, not either of us, that should be famous,” Mooney said. “And that we want our whiskey to do the talking. Ultimately, brands belong to the people who enjoy them, not to the people who make the products.” Originally founded as House Spirits Distillery in 2004, Westward was one of several brands in a broad portfolio that included Aviation Gin -- since acquired by actor Ryan Reynolds -- and others. Following an investment from Distill Ventures, the venture capital arm of beer and spirits conglomerate Diageo, in 2018, the Portland, Ore.-based company shifted its primary focus to Westward, a single-malt whiskey that draws inspiration from Oregon’s deep-rooted craft beer culture. As part of our conversation, Krogstad and Mooney spoke about Westward’s origins and explained why it was important for them to develop a personal relationship prior to formalizing their professional one. They also discussed the company’s alignment with Distill Ventures and how they determined it was the right partner, what the notion of a “better whiskey” means to them and why compelling innovation means giving people something they “never realized they wanted.” Show notes: 1:46: John at Kon, DragNet & a Whole Lotta Protein -- John and Mike returned to the studio after a week away from the office and discussed their trips to L.A. and Vermont, respectively. John also spoke about his experience at KombuchaKon, an annual trade show focused on the business of kombucha, where he presented on a panel and sampled a wide variety of products, including one from Iceland. He also explained the concern among KombuchaKon attendees in how some brands are marketing and promoting their products. Later, the hosts bantered about the development of the market for CBD in L.A. and chatted about a few notable products that came into the office over the past week. 19:25: Christian Krogstad/Thomas Mooney, Co-Founders, Westward Whiskey -- Krogstad and Mooney joined Taste Radio editor Ray Latif for an interview recorded at the Westward Whiskey distillery in Portland, Ore. Krogstad spoke about his background in craft brewing and how it led to him to launch a distillery and Mooney discussed how his experience with CPG conglomerates provided him with both a foundation and thirst for entrepreneurship. Later, they explained why partnership with a strategic investor has long been part of the company’s business strategy and how they developed a relationship with Distill Ventures long before its investment in Westward. They also spoke about Westward’s “beer-philic” approach to distilling and why a limited marketing budget means that they “can never be complacent in product development.” Brands in this episode: Nutty Steph's, Alchemist Beer, Kombucha Iceland, GT’s Living Foods, Brew Dr. Kombucha, Humm Kombucha, Boochcraft, Dosist, Cha Cha Matcha, Smashpack, Muscle Milk, OWYN, Smarties, Protes, Lemon Perfect, Westward Whiskey, McMenamins, Fiji Water

It’s remarkable to hear John Bello’s current take on SoBe, the lifestyle beverage brand that he co-founded and sold to PepsiCo for nearly $400 million. Already an accomplished marketing executive when he launched the brand in 1996, Bello helped shape SoBe’s healthy halo and exotic vibe by infusing its drinks with trendy functional ingredients like ginseng and ginkgo biloba. However, he admits that SoBe was essentially “sugar water” packaged and designed to give consumers what they believed to be a healthier option. “There was a user base that liked the fact that there was ginseng, ginkgo and guarana in it,” he said. “And almost every week on every lifestyle show they would be talking about something new that could make you stronger, smarter, skinnier and sexier, and that’s what we promoted. The reality was, we were sugar water. We had a user base that really felt that what they were drinking was better than the alternatives.” Bello’s admission is part of an intriguing conversation included in this episode. In it, he expounded upon the development of SoBe, including early missteps and why coming of age during an era of “healthy hedonism” turned it into a top-seller.  He also chronicled his long career as a business executive and entrepreneur, which began with an ROTC scholarship and a tour of duty in the Vietnam War and included roles with General Foods and the NFL. Bello also explained why he accepted an offer to become chairman of Reed’s, a ginger-centric brand of craft sodas, and how he views its products as providing the kind of functional benefits that SoBe lacked. Show notes: 2:42: Interview: John Bello, Co-Founder, SoBe/Chairman, Reed’s -- In an interview recorded at Reed’s headquarters in Norwalk, Conn., Bello recounted how his experience in the Navy provided a foundation for his business career and how he earned the nickname “Merchant of the Mekong Delta” during the Vietnam War. He also explained why working on the Sanka brand while at General Foods was his “first exposure to wellness,” and what he learned about branding and distribution while at PepsiCo. Later, he spoke about his experience as the vice president of marketing for NFL Properties and how it gave him his first taste of entrepreneurship and how a stint at AriZona paved the way for SoBe’s marketing strategy. He also explained why the initial concept for SoBe failed and how the brand’s embrace of “healthy hedonism” and timely distribution opportunities gave it a runway for success. Finally, he spoke about why he joined Reed’s and why he views its ginger beer brand as potentially filling a void in major beverage portfolios. Brands in this episode: SoBe, Reed’s, Maxwell House, Sanka, AriZona, Mountain Dew, Pepsi, Hint, LaCroix, Goslings, Cock'n Bull, Fever-Tree, Bundaberg, BodyArmor

August Vega is a “go big or go home” kind of entrepreneur. The founder and CEO of MALK, a super-premium brand of organic nut milks, Vega cut her teeth in the beverage business selling her wares at farmers markets in Houston. From the outset, Vega had lofty ambitions: she wanted to develop MALK into a billion-dollar brand. “I believe that we are in control of our own destiny, and why shoot for a low bar?” she said in an interview included in this episode. “It is a high bar… but we’re seeing a pretty big evolution in the plant-based space, not just from a dairy perspective, but in meats -- it’s everywhere. And I think there’s potential.” Since launching the brand in 2014, Vega has maintained that focus and made strides toward her goal. MALK is sold nationally at Whole Foods and carried at a variety of mainstream grocers and mass retailers, including HEB and Target. In an interview included in this episode, Vega spoke about the origins of MALK and why she envisioned it as a billion-dollar brand from the outset. She also explained why data has been critical to the company’s development and the variety of ways it sources sales information and consumer feedback. Vega also discussed how MALK considers innovation and investment and talked about how she navigated the company through a particularly challenging period. Show notes: 1:09: Steeped in Specialty Coffee -- The hosts kicked off the episode with a discussion about innovative and interesting coffee brands featured at the recently held Specialty Coffee Association Expo. Among notable brands viewed at the annual trade show, hosted in Boston from April 11-14, were Steeped, a maker of bagged coffee grounds, and Elemental Beverage Co., a manufacturer of commercial appliances that chill fresh-brewed coffee in 60 seconds. The hosts also chatted about the latest issue of BevNET Magazine, which includes feature articles on the premium water category, powder beverages and craft beer as well as a comprehensive listing of functional beverages marketed in the U.S. 14:59: Interview: August Vega, Founder/CEO, MALK -- Recorded at Natural Products Expo West 2019, Vega spoke about the coincidental ties between MALK and a fictional brand featured in “The Simpsons” and how dairy allergies in her family and dissatisfaction with nut milk brands led her to create MALK. She also explained why MALK doesn’t use the word “milk” on packaging or marketing, why data drives much of its business and innovation strategy and why Boulder Food Group is the right investment partner for the company. Later, she discussed the controversy surrounding MALK’s use of high pressure processing as a safety step and how she addressed concerns about the products, and what she views at the near future for the brand. Brands in this episode: MALK, Steeped Coffee, Sudden Coffee, Blume, Roasterie, Atomic Coffee Roasters, Izzy CBD, Elemental Beverage Co., Essentia, Core, C4

According to Joe Heron, ignorance is underrated. A serial beverage entrepreneur on his third startup, Heron joined us for an interview included in this episode, in which he expressed his belief that “the number one characteristic of an entrepreneur is stupidity... because you manage the opportunity, you don’t manage the risk.” Having founded and successfully sold functional drink brand Nutrisoda and Crispin, a brand of premium hard ciders, Heron is now at the helm of Copper & Kings, a brandy-centric distillery based in Louisville, Ky. Prior to launching Copper & Kings in 2014, Heron had no prior experience in the distilled spirits industry, and, as he would learn, the process of starting a new distillery is notoriously difficult and expensive. Nevertheless, Heron couldn’t pass up an opportunity to fill what he identified as a gap in the market for high quality American brandy. “For entrepreneurs, it becomes a compelling challenge of making the idea real,” he said. “When you look at brandy, an enormous category, and the fact that was no American brandy, that felt like a really big idea.” As part of our conversation, Heron spoke about his career as a brand creator beginning with Nutrisoda in 2002 through to the launch of Copper & Kings in 2014. Heron also explained why he views entrepreneurship as an art form and an outlet for creative expression, how he identified cider and brandy as two beverage categories that were ripe for innovation, what he took into consideration when selling Crispin to MillerCoors and why he decided to sell a minority stake in Copper & Kings to beverage alcohol conglomerate Constellation Brands. Show notes: 2:50: Interview: Joe Heron, Founder/CEO, Copper & Kings -- In an interview recorded via weblink, Heron spoke with BevNET CEO John Craven and Taste Radio producer Ray Latif about his path to entrepreneurship and what motivated him to launch Nutrisoda, a functional beverage brand that was acquired by PepsiCo in 2006. He also explained how a British trend of hard cider served over ice led him to create Crispin and why the company’s focus on marketing and innovation helped it to stand out among competitors. Later, he spoke about the sale of Crispin to beer giant MillerCoors and discussed his belief that “it’s better to be fast and messy than slow and late.” He also explained why it’s important for the company to “behave like an incumbent, not a challenger” and why he views distilled spirits giant Constellation, which holds a minority stake in Copper & Kings as “essentially as startup masquerading as a giant corporation.” Brands in this episode: Nutrisoda, Vitaminwater, SoBe, Crispin Cider, Copper & Kings

As the saying goes, “a picture is worth a thousand words." When evaluating investment opportunities, Chris Hollod, a venture capitalist focused on early-stage consumer brands, takes the adage to heart. “I tell every brand: ‘I judge you within the first two seconds of looking at your Instagram page,’” he said in an interview included in this episode. “I think it’s the most important piece of the puzzle aside from the actual packaging itself.” That perspective has helped shape Hollod’s portfolio, which includes stakes in a number of lifestyle brands, including Matchabar, Dirty Lemon, Know Foods and Recess, among others. Listen to our full interview with Hollod, who spoke in depth about his investment philosophy, how he identifies bleeding edge trends and categories, and what an examination of “signal to noise ratio” can reveal about a brand’s prospects. Show notes: 1:28: Receptors, Randy's and Roscoe's -- Early into the episode, Mike pops some CBD mints to (hopefully) address a few ailments, and the hosts discuss the difference between early-stage venture capitalists and angel investors. Later, they imbibe on some non-alcoholic beer from London (it’s pretty tasty stuff) and chat about why it makes sense for successful and sometimes wealthy entrepreneurs to seek outside capital for a new company. Last, but not least, Ray expresses his love/hate relationship with donuts. 14:14: Interview: Chris Hollod, Founder/Managing Partner, Hollod Holdings -- In an interview recorded in Los Angeles, BevNET’s John Craven and Mike Schneider spoke with Hollod about his background and investment philosophy and why digital strategy is at the top of his list when evaluating brands. He also explained why he believes that his job requires him to not only to follow and facilitate innovation but to predict it. Brands in this episode: Pur 7, Lucent Botanicals, Black Medicine Coffee, Infinite Session, O’ Doul’s, Founder’s Brewing, Spudsy, Buff Bake, Kane’s Donuts, Union Square Donuts, Voodoo Doughnut, Dunkin, Randy’s Donuts, Roscoe’s, Recess, Dirty Lemon, Matchabar, Know Foods, JuneShine, Blue Bottle Coffee, Four Sigmatic, Tenzo Tea, MUD\WTR, Verb Energy

A serial entrepreneur who started working for himself at age 12, Mark Sisson, has launched dozens of businesses over the course of his career. Last year, he finally hit the jackpot. Sisson is the founder of Primal Kitchen, a Paleo-centric brand of condiments and dressings that he founded in 2015. Primal Kitchen has been his biggest success as an entrepreneur; last year Kraft Heinz acquired the brand for $200 million. Although Primal Kitchen was on the market for just over three years when it was acquired, the brand, which was born out of Sisson’s popular blog, was decades in the making. In an interview included in this episode, Sisson spoke about his background as an entrepreneur and how his experience in direct-to-consumer sales paved the way for his blog and help lay the foundation for Primal Kitchen. Sisson also discussed effective techniques for communicating with modern consumers and why he views Kraft Heinz as the perfect partner. Show notes: 2:36: Interview: Mark Sisson, Founder, Primal Kitchen -- In an interview recorded at Natural Products Expo West 2019, Sisson spoke with NOSH editor Carol Ortenberg about the variety of business he founded early in his career and why he launched his blog, Mark’s Daily Apple, in 2006. He also explained why the blog became so influential within the health and wellness community and how it provided  Primal Kitchen with a smooth path to Whole Foods. Sisson also discussed the competitive landscape for Paleo foods and how Primal Kitchen is attempting to separate itself from the pack. Finally, he offered his perspective on the evolution of the food industry and why synergies from the Kraft Heinz deal will be a boon for both companies. Brands in this episode: Primal Kitchen, Soylent

In this episode, we examine brand-building and retail strategies for center store grocery in interviews with the founders of two category-leading brands: Katlin Smith, the founder and CEO of fast-growing baking mix brand Simple Mills, and David Eben, the founder of Carrington Farms, a leading brand of organic seeds, grains and oils. Smith is the founder and CEO of Simple Mills, a brand of natural baking mixes, crackers and cookies, that she launched in 2013. Over the past six years, Simple Mills has become one of the leading natural brands in the spaces in which it plays. Its products are distributed in over 13,000 conventional and natural grocery stores including Whole Foods, Sprouts, Target, Kroger and Safeway. Smith was named to the Forbes 30 Under 30 Class of 2017 and based on what you’ll hear in our interview, it’s easy to understand why. Smith spoke about the origins of Simple Mills, how she assessed the opportunity for a better-for-you baking mix brand, what her first year was like and her definition of entrepreneurial commitment. Carrington Farms,  a leading brand of organic seeds and cooking ingredients, actually started out as a tea company. Founder and CEO David Eben discussed the brand’s evolution and how its portfolio has grown over the years. Entrepreneurs would be advised to take note of David’s advice on working with retail buyers and why it has been and continues to be a key part of the company’s business and innovation strategies. Show notes: 1:34: New Kids on the Block -- The hosts chatted about new team members at BevNET HQ including those in marketing, sales and with our NOSH vertical. They also riffed on a bunch of new products sent to the office this week and how some are advancing the categories that they participate in. 16:51: Interview: Katlin Smith, Founder/CEO, Simple Mills -- In an interview recorded at Natural Products Expo West 2019, Smith spoke with BevNET CMO Mike Schneider about her background in management consulting and how it played into the development of Simple Mills. She also discussed the day-to-day grind of her first year in business and how she stayed motivated, how she learned to most effectively present and communicate to investors, retailers and consumers and explained why leadership is about being "willing to change.” 34:09: Interview: David Eben, Founder/CEO, Carrington Farms -- Also recorded at Expo West 2019, Eben spoke with Taste Radio Editor/Producer Ray Latif about Carrington Farms’ evolution from a tea manufacturer to a stable brand for natural and organic ingredients. Eben also discussed the importance of retail buyer relationship, why product development is an “up and down” process that involves both suppliers and retailers, how a crispy quinoa puff was reborn as a crouton, and how to stay relevant with consumers. Finally, he spoke about the company’s charitable arm, Carrington Cares. Brands in this episode: Nick’s Sticks, Vital Proteins, Spudsy, Recipe 33, Pizootz, Ugly Drinks, Banzo Bites, Rachel’s Overnight Oats, Simple Mills, Carrington Farms

David Bronner, the Cosmic Engagement Officer of Dr. Bronner’s, wants to save the world. How, one might ask, does he plan on doing that? Simple. A lot of soap and a dash of psychedelics. Since Bronner took the reins of his family’s business in 1998, Dr. Bronner’s has become the top-selling brand of natural soaps in North America. The company, which also markets natural toothpaste, lip balm, shaving cream and coconut oil, generated $122 million in sales in 2018, over 30 times its revenue when Bronner took over. Dr. Bronner’s, which was founded as a non-profit, religious organization dedicated to world peace, has used that growth to fuel its advocacy for social and environmental causes. The company has donated tens of millions of dollars into efforts supporting GMO transparency, the integration of cannabis and psychedelic drugs into American medicine, and regenerative organic agriculture. As part of a wide-ranging interview included in this episode, Bronner spoke about his roots with the natural soap company and how his advocacy for hemp contributed to the evolution of the brand. He also explained why he supports the use of  psychedelics within the context of the company’s philanthropic strategy, discussed what makes Dr. Bronner’s concept of corporate responsibility different, and how it is preserving its legacy. Show notes: 3:45: Interview: David Bronner, CEO, Dr. Bronner’s -- In an interview recorded at natural products Expo West 2019, Bronner spoke about the company’s origins in Southern California and how his experience as a Harvard student helped shape his personal belief system. He also discussed how his advocacy for hemp cultivation included being caged in front of the White House and planting hemp seeds on the DEA’s lawn, his work with Multidisciplinary Association for Psychedelic Studies and why he believes psychedelics are the “last gift of the counterculture that hasn’t been integrated” into the mainstream. Later, he spoke about the company’s work in regenerative organic agriculture and why it’s so important for companies to vet their supply chains. Finally, he discussed why the company has adopted a benefit corporation structure and how it is laying the foundation for the next generation of managers and executives. Brands in this episode: Dr. Bronner’s, Patagonia, Guayaki, Nature’s Path, Honest Tea, Annie’s

Bend, the small, yet fast-growing city in Central Oregon, has become a haven for entrepreneurship. Although the local economy had been driven by the lumber industry for over a century, Bend has in recent years seen an influx of innovative companies -- from tech to food and beverage -- launched within its borders. According the office of Oregon’s Secretary of State, Bend registers more new businesses each year than any other city in the state. Entrepreneurs often point to the Bend lifestyle, which is steeped in outdoor sports, snow activities and craft beer, as part of the city’s appeal and why a variety of business and consumer publications have ranked Bend as one of the best small cities to live and work in the U.S. In a recent visit to Bend, we met with a few of its food and beverage entrepreneurs and community leaders to learn more about the reasons behind its emergence as a business capital on the West Coast. Note: a few of our interviews were re-recorded via phone due to an unfortunate loss of the original audio, hence a slight variation in sound quality. Show notes: 1:24: Sweetening You Up With... Shots? -- The hosts tested out a product called Nature’s Wild Berry, which claims to make “anything sour, tart or acidic taste extremely sweet” after chewing on it 30 seconds. They also discussed the deluge of new functional shots coming to market and what brands are doing to stand out. 10:34: The Business of Bend -- We explored the city’s evolution as a hub for entrepreneurship in a series of interviews with founders of several Bend-based food and beverage companies, including Picky Bars, Humm Kombucha, Riff Cold Brewed, Deschutes Brewery and Jem Organics. Brands in this episode: Vital Proteins, Fermenting Fairy, Bibi Beverages, BrainGear, Sol-ti,  Vybes, Picky Bars, Humm Kombucha, Riff Cold Brewed, Deschutes Brewery, Jem Organics

As the saying goes: if life gives you lemons, make lemonade. But what if life gave you 800 million pounds of ugly, but perfectly edible watermelons? If you’re Jody Levy, you make WTRMLN WTR, a brand of cold-pressed watermelon juice beverages. A serial entrepreneur and design expert, Levy has overseen the evolution of WTRMLN WTR from a single product to a platform brand whose products are available at over 25,000 locations nationwide. Leading with a mission of sustainability and natural hydration, WTRMLN WTR has attracted funding from prominent investors from within the beverage industry as well as from a number of celebrities, including NBA star Chris Paul and music icon Beyoncé, who praised the company’s desire to “deliver accessible wellness to the world.” In the following interview, Levy spoke about her background in branding and design and how it fueled the creation of WTRMLN WTR. She also discussed how ignorance can be an asset as a beverage entrepreneur, why it’s important to admit what you’re not good at and what you love to do, and why she describes her career as a “journey of synchronicity.” Show notes: 2:38: Interview: Jody Levy, Co-Founder, WTRMLN WTR -- In an interview recorded at Natural Products Expo West 2019, Levy spoke about the importance of her family nurturing her artistic spirit and the role it continues to play throughout her life. She also discussed the important mentors and influential artists, including the Eames brothers and Buckminster Fuller, who helped shape her perspective in creating WTRMLN WTR. She also explained why “running a beverage company is like getting hit in the face by a 2x4 every day,” why connecting with investors on a personal level led to deals with Rohan Oza and Beyoncé and what battling Lyme disease taught her about work-life balance. Brands in this episode: WTRMLN WTR

This episode features interviews with two entrepreneurs that are advancing the conversation for cannabis-infused food and beverage brands: Jonathan Eppers, founder and CEO of Vybes, and Kristy Knoblick Palmer,co-founder and COO of Kiva Confections. A tech executive-turned-beverage entrepreneur, Eppers joined us for a discussion about the launch and development of Vybes, a CBD-infused water brand that leads with the tagline “Mind + Body Function.” Eppers discussed why he’s embraced CBD, why “borrowing brand equity” has been key to Vybes’ marketing strategy and what’s in store for 2019. Our interview with Palmer focuses on her budding business of Kiva Confections, a maker of cannabis-infused chocolates, mints and gummies. Launched in 2010, Kiva products are sold at cannabis dispensaries in five states, including its home market of California. In our interview, she spoke about the Kiva’s origins, its branding strategy, how the company differentiates its products and how it drives trial. She also discussed the evolution of the cannabis industry and the mainstreaming of cannabis products, while also offering advice to entrepreneurs looking to break into the space. Show notes: 1:34: WTF is Smoobucha? -- The hosts riffed on a bunch of new products sent to the office over the past week, including Odwalla’s new smoothie and kombucha blend, and how food and beverage brands are attempting to educate consumers about responsible use of cannabis-infused products. 11:14: Interview: Jonathan Eppers, Founder/CEO, Vybes -- In an interview recorded in West Hollywood, BevNET’s Mike Schneider and John Craven spoke with Eppers about his career prior to the launch of Vybes, which included work with eHarmony and Google and the launch of a startup called RadPad. He also discussed Vybes’ branding and marketing strategy, the company’s thoughtful approach to distribution, and offered his take on isolate vs. full spectrum CBD. 27:10: Interview: Kristi Knoblich Palmer, Co-Founder/COO, Kiva Confections -- Palmer sat down with BevNET’s Mike Schneider and Jeff Klineman at Natural Products Expo West 2019 for a conversation about Kiva and its development as one of the leading THC-infused food brands. Palmer spoke about Kiva’s mission to offer consumers a better edible experience, the rapid growth of the cannabis industry, how the company infuses its core values into packaging and why she believes that food will help expand opportunities for THC consumption. She also discussed effect-based marketing, why “budtenders” often guide consumer decisions, and made a prediction about federal legalization of cannabis. Brands in this episode: Vybes, Kiva Confections, Odwalla, WTRMLN WTR, Banzo Bites, Smari, Klackers, Kiito, Lumen

Kodiak Cakes CEO Joel Clark will be the first to admit that entrepreneurship isn’t a part-time job. For years, he tried to run the pancake mix brand, which launched in 1995 and is based on a family recipe, as a side-business while pursuing a graduate degree and consulting career. There were struggles, late nights and more than a few headaches, mistakes and missed opportunities. Despite the challenges, Kodiak Cakes earned a loyal consumer following and a steady streak of retail wins. Clark, however, knew that the brand couldn’t tread water forever. For Kodiak Cakes to truly succeed, he’d have to be all in. His commitment helped turn a tiny business selling products to a handful of mom-and-pop shops into the top-selling category brand at Target, one that eclipsed $100 million in sales last year. In an interview included in this episode, Clark spoke about his journey and how perseverance, innovation and swimming in the “Shark Tank” played into the evolution and success of Kodiak Cakes. Show notes: 2:38: Interview: Joel Clark, CEO, Kodiak Cakes --  We sat down with Clark for an interview recorded at Natural Products Expo West 2019, where Kodiak Cakes was launching a new line of protein-infused graham crackers. As part of a wide-ranging conversation, Clark spoke about the origins of Kodiak Cakes and its early years spent bootstrapping. He also discussed how the brand landed its first major retail partner, how he operated Kodiak Cakes and supported himself during lean years and why he was always thinking about a backup plan. He also explained how the company’s first hire eventually became its president, how to empower employees and why innovation means more than developing new products. Later he spoke about how the brand’s flagship offering came to being, the impact of appearing on “Shark Tank” and the decision to partner with a venture capital firm. Brands in this episode: Kodiak Cakes

If you want to get the attention of Boulder Food Group (BFG), a venture capital firm that recently launched a new $100 million fund, having a memorable package design is a good way to start. Launched in 2014 by industry veterans Tom Spier and Dayton Miller, BFG has made early-stage investments in several innovative and socially conscious food and beverage brands, including Chameleon Cold-Brew, Caulipower, Birch Benders and MALK. In an interview included in this episode of Taste Radio, Spier explained why visual appeal is a key factor in BFG’s investment criteria and paramount to the success of young brands. “If you can deliver the right visual representation -- and then also the taste and the price -- you can steal a disproportionate amount of category share with that combination,” Spier said. “But if you’re lacking the visual appeal, that gets to be a lot more difficult. So we really do try to identify brands that really are beautiful, unique, memorable -- brands that are going to get a consumer to stop in a store, take a look, pick it up and, hopefully, buy it.” Also in our interview, Spier and Miller discussed their backgrounds in food and beverage, how BFG curates its portfolio and what they view as the value-added nature of the firm. They also spoke about why BFG likes “to scale into [its] investments” and shared their perspective on innovative concepts and what brands need to bring to the table in an investor meeting. Show notes: 1:40: Post-Show, Now Is The Time for More Expo-sure -- The hosts reflected on Expo West 2019, and discussed the importance of brands to maintain momentum from the show, particularly if they launched new products at the event. Also: Mike re-enacted a spicy adventure and spoke about a couple new cascara products featured at Expo West. 10:03: Interview: Tom Spier & Dayton Miller, Managing Partners, Boulder Food Group --- As part of our interview, recorded at Expo West 2019, Spier and Miller spoke about Boulder Food Group’s investment philosophy and how it evaluates and identifies synergies with entrepreneurial brands. They also discussed the environment for food and beverage investment and how it has evolved in recent years, and the data that can make or break an investor pitch. Brands in this episode: Fire Cider, Fermenting Fairy, Riff Cold Brewed, Up to Good, Chameleon Cold-Brew, Olipop, MALK, CAULIPOWER, 4th and Heart, Birch Benders

Show of hands — if you sold your company for $286 million, would you go back to work for the new owner? We’re guessing there’s not many arms raised. For Justin Gold, however, leaving the company he founded in 2004 after it was acquired by Hormel Foods in 2016 was never an option. Justin’s, a pioneering brand of better-for-you nut butters and snacks, is not just his namesake — it’s his legacy and one that continues to grow. “The brand stands for something,” he said in an interview included in this episode. “It has values. It has personality. It has charisma. But those values all hinge on me. And if I’m there, it really drives the connection back to the consumer, back to the retailer, back to the broker, back to the person -- and that’s really important. It gives the brand a life outside of just a product.” In our interview, Gold spoke about his decision to stay with Justin’s after the Hormel acquisition. He also discussed the brand’s evolution and how a new take on a familiar snack and a key hire were game-changers for Justin’s. Gold also explained his belief that making a lot of money and having a mission to change the world are not mutually exclusive. Show notes: 2:34: Interview: Justin Gold, Founder, Justin’s --  In our interview, recorded at Natural Products Expo West 2019, Gold spoke about his current role with the company following its acquisition by Hormel Foods, and his why he’s “still the heart of the organization.” He also explained his perspective that Justin’s was a “10-year overnight success,” the decision to align with Hormel, and what he views as the keys to innovation and improving the food system. Gold also discussed the growth of the brand following the hire of Peter Burns as CEO and what he learned from the longtime industry executive, and finally, how he hopes consumers perceive Justin’s. Brands in this episode: Justin’s, Reese’s, Hormel Foods

Just three and a half months since its debut, Recess, a sparkling water brand infused with CBD and adaptogens, has generated an incredible amount of buzz. Profiled in mainstream media outlets, including The New York Times, Forbes and CNBC, Recess has been dubbed the “LaCroix of CBD” and within days of its launch the products were backordered for weeks. So what’s behind the hype? In an interview included in this episode, Recess founder/CEO Benjamin Witte spoke about the brand’s creation and how he set it up for a fast start. He also discussed the company’s long-term mission, why Recess is marketing a solution rather than an ingredient, and why he believes the best way to succeed as a beverage company is not to think like one. Show notes: 1:36: A Sea of CBD (and Investors) at Expo West -- On location in Anaheim for Natural Products Expo West 2019, the hosts discussed a significant shift in how entrepreneurs and investors interact at the annual trade show. They also spoke about new CBD products exhibited at the annual trade show and confusion about how the ingredient is promoted. They also riff on a few notable food and beverage brands featured on day one of Expo West. 21:44: Interview: Benjamin Witte, Founder/CEO, Recess --  In an interview recorded Recess’s office in New York City, Witte spoke about his relationship with CBD and how it got him into the beverage business. He also discussed why he views Recess as a “recreational wellness brand” and plans to expand with digital and physical versions. He also explained why he believes that today, “brands are built on your phone,” how Recess “designs feelings” and the lessons from the brand’ pop-up show in Manhattan. Brands in this episode: Recess, Wilde Brands, Revive Kombucha, Brew Dr. Kombucha, Rowdy Mermaid, Olipop, Wonder Drink, Humm Kombucha, Hella Cocktail Co., The Maple Guild, Sunwink, Waku, Goldthread, Fatworks, Q Soo, Sol Cuisine, Shrooms, Pan’s Mushroom Jerky, Kitu, Spudsy, Riff Cold Brewed, Red Bull, Monster Energy, Rockstar Energy

When it launched in 2013, Boxed, an online retailer of bulk goods, had all the hallmarks of a tech startup. Audacious idea? Check. Parents’ garage as the company office? Check. Low probability of success? Check. Unlike many startups, however, Boxed has thrived since its debut. The company, dubbed the “Costco for millennials,” reached $100 million in sales in 2016 and has attracted interest from a variety of investors, who’ve injected over $243 million into the business. Last year Kroger reportedly made an offer to buy Boxed for a half-billion dollars. So how has Boxed, which is less than six years old, achieved this position? We recently sat down with the company’s co-founder and CEO Chieh Huang to get the answers. In our conversation, he spoke about his background and why the acquisitions of Whole Foods and Jet.com were critical to the development of the company. He also discussed the evolution of mobile commerce, the importance of user experience and customer service, and how Boxed curates its product assortment and utilizes consumer data. And in one of the most notable moments of our conversation, Huang explained why he believes the future of online food shopping “will feel like Netflix.” Show notes: 2:42: Interview: Chieh Huang, Co-Founder/CEO, Boxed -- In an interview recorded at Boxed headquarters in New York City, Huang discussed the company’s origins and why its current office may look familiar to those in the tech community. He also explained why bulk retailing makes sense from an economic standpoint, why Boxed only carries 1,600 items, and the consumer- business-driven reasons behind the growth of online shopping. Huang also spoke about his unorthodox interviewing process, why he doesn’t view co-workers as “family,” and how he defines success. Brands in this episode: Smartwater

Over the course of his career, Ryan Lewendon, a partner with influential CPG law firm The Giannuzzi Group, has worked with hundreds of CPG brands, including Vitaminwater, Krave Jerky, Vita Coco and BodyArmor. His experience has provided him with a window into how successful entrepreneurs think and operate. In an interview included in this episode, Lewendon offered his perspective on the elements of a winning brand and what it takes to succeed. As part of our conversation, he discussed how to avoid some of the early mistakes that can haunt entrepreneurs down the line and the keys to effective networking, plus tips on considering the valuation of your company and working with celebrities. He also shared why he believes next year may be the wrong time to launch a food or beverage company. Also in this episode: BevNET’s Martín Caballero and Brad Avery take us inside the latest issue of BevNET Magazine, which includes feature stories on the coffee category, flavors and functional ingredients and the spirits industry. Show notes: 1:44: From NYC to Cabo to Expo West: The hosts chat about Ray’s recent visit to NYC, where he recorded several podcast interviews, including with Fever-Tree North America CEO Charles Gibb and Boxed co-founder/CEO Chieh Huang and made a visit to Recess IRL, an experiential pop-up shop launched by the CBD-infused sparkling water brand. Later on, John Craven spoke about his visit to BevNET’s San Diego office and meeting with a couple hard kombucha entrepreneurs. The hosts also encouraged attendees of the upcoming Natural Products Expo West 2019 to follow @bevnet, @noshdotcom and @bevnettasteradio for pics of new products and brands featured at the event. 15:09: Interview: Ryan Lewendon, Partner, The Giannuzzi Group -- Lewendon has been with the firm since its inception in 2010, and has helped hundreds of companies navigate growth at every stage of their development, and advised entrepreneurs from initial launch through to a multi-million dollar exit. In a wide-ranging interview recorded at The Giannuzzi Group office in Manhattan, Lewendon discussed his background in the food and beverage industry and why the firm’s “business model is to get fired every year.” He also offered his perspective on why networking is all about building relationships, the dangers of treating equity “as too much of a currency,” why there’s no magic formula for valuations of small companies, how to approach celebrities about getting involved with your brand and why he thinks that if you’re thinking about starting a food or beverage company, you should not wait till 2020. 43:11: Inside The Latest Issue of BevNET Magazine -- Published last week, the January/February 2019 issue of BevNET Magazine includes articles penned by BevNET’s Martín Caballero and Brad Avery, who shared insights and additional analysis about the content. Brands in this episode: Recess, Fever-Tree, Junshine, Novo Brazil, Boochcraft, Luna Bay Kombucha, RightRice, Banza, BodyArmor, Calidad Beer, Alfred Coffee & Tea, Once Upon a Farm, Foodstirs

Fever-Tree North America CEO Charles Gibb describes himself as “globally mobile,” and, based on his resume, that’s an apt description. Although he’s lived and worked in New York for nearly a decade, his career in the spirits industry has included executive-level roles based in cities across Europe and Australia. In an interview included in this episode, Gibb said that the experience has helped shape his leadership of Fever-Tree North America, the U.S.-based subsidiary of the super-premium mixer brand. “When you live in a country, you really understand what drives [and] motivates the people,” he said. “You appreciate the cultural diversity, the differences, and you get newfound respect for people and the way they live their lives.” As part of our wide-ranging interview, Gibb spoke about his work in the spirits business leading up to Fever-Tree, including a high-profile role as the President and CEO of Belvedere Vodka. He also discussed how his experience in British Army taught him about the importance of communication and humor, spoke about the evolution of the global market for spirits and mixers and why he believes that Fever-Tree can be a brand for all consumers. Show notes: 2:43: Charles Gibb, CEO, Fever-Tree North America -- Gibb helms Fever-Tree’s American outpost, which opened its doors in 2018 and has rapidly paid dividends for the company. According to Fever-Tree, U.S. sales grew by 21 percent year-over-year since the new office opened. In this interview, Gibb discussed the development and growth of the subsidiary and the opportunity for premium mixers in the U.S. He also spoke about how his prior experience in the spirits business prepared him for the role and recalls how his experience as an officer in the British Army and perspective from living in cities around the world have molded his leadership style. Sidenote: Gibb explained what a “prat” is and why you wouldn’t want to be described as one. Brands in this episode: Fever-Tree, Belvedere Vodka, Hennessy

In this episode, we explored the evolving landscape for plant-based foods through conversations with Ben Mand, the CEO of coconut beverage brand Harmless Harvest and Michele Simon, the founder and executive director of industry trade group the Plant Based Foods Association (PBFA). Mand, who joined Harmless Harvest last year, spoke about the company’s recent revamp of its dairy-free, coconut-based yogurt drink and how lessons from its initial launch have shaped the company’s innovation strategy. He also discussed how Harmless Harvest is exploring opportunities to extend its brand platform while maintaining the integrity of its flagship product. Later in the show, Simon, who launched the PBFA in 2016, spoke about a shift in how consumers perceive plant-based foods and how brands are responding. She also addressed the growing debate about the proper use of the words “meat” and “milk” and why she believes that lobbyists advocating on behalf of animal-based meat and dairy industries are fighting a losing battle. Show notes: 1:43: The Ill Subliminal — The hosts discussed Rowdy Mermaid Kombucha’s recent $3.5 million funding round, Landis’ unfortunate illness, GT’s Living Foods’ line of adaptogenic beverages and a visit from cannabis innovator Adam Terry. 11:42: Interview: Ben Mand, CEO, Harmless Harvest -- A veteran CPG executive, Mand took the reins of a company that has faced a few challenges to its business in recent years, most notably in the use of its former processing method, HPP. Nevertheless, the Harmless Harvest brand has maintained a loyal following, particularly among consumers in the natural channel. ow the coconut water category has evolved in recent years and the most pressing challenges facing companies in the space. 27:35: Interview: Michele Simon, Executive Director, Plant Based Foods Association (PBFA) -- Since launching the PBFA, Simon and her team have lobbied for companies innovating with plant-based alternatives to meat and dairy products. NOSH editor Carol Ortenberg caught up with Michele at the 2019 Winter Fancy Food Show for a conversation about the development of the trade group and work on behalf of its member companies. Brands in this episode: Rowdy Mermaid Kombucha, Spindrift, KeVita, Iconic Protein, Koia, LifeAid, Zola, Piknik, GT’s Living Foods, Harmless Harvest, Plum Organics, FRS, Beyond Meat

Three decades ago, Marygrace Sexton launched Natalie’s Orchid Island Juice Co. with an ambitious goal: give consumers across the country access to high-quality, fresh-squeezed juice. While the dream was big, Sexton launched the company in a production facility about the size of a one-bedroom apartment and the first bottles were shipped in a delivery truck borrowed from a local meat company. Natalie’s, named after Sexton’s first daughter, has since grown by leaps and bounds in the years since. Its juices are sold in over 30 states and 40 countries and annual revenue reached $63 million in 2018. The company is family-owned and operated, and Sexton says that its commitment to quality and customer service have remained the same since day one. In the following interview, she spoke about the brand’s origins and the two rules that govern its business strategy. Sexton also explained why she’s determined to change her leadership style, discussed the company’s succession plan and how she’s preparing her daughter to take the reins. Show notes: 1:41: Marygrace Sexton, Founder/CEO, Natalie's Orchid Island Juice Co. -- In an interview recorded via weblink, Sexton explained how seeing her mother live in poverty motivated her to succeed as an entrepreneur. She also discussed navigating challenges within the competitive juice category and how the company overcame a costly recall. Sexton also spoke about why it’s difficult to change her management style, the business advice she gives to her daughter and likely successor and the reason she launched A-GAP, a non-profit that encourages time off from technology. Brands in this episode: Natalie’s Orchid Island Juice Co.

Blue Bottle Coffee CEO Bryan Meehan is well aware of the increasingly competitive landscape for coffee. Yet while some companies are racing to expand and innovate, Blue Bottle, one of the most admired coffee roasters and retailers in the world, is taking a patient and restrained approach. “Our way is not the right way if we want to be the most commercially successful company in the country. Meehan said in an interview included in this episode. “There are companies ahead of us that are doing more innovation. But I think our way is the right way if we think about the long-term value of the brand and what taste we deliver to our customers.” That perspective is embraced by Blue Bottle’s majority owner, Nestlé, which in September 2017 paid approximately $500 million for a 68 percent stake in the company. Meehan remarked that Nestlé views Blue Bottle as “doing something very unique and should not be touched.” “Throughout the whole culture of Nestlé, there’s support to just (let) Blue Bottle be,” he said. As part of our conversation, we spoke with Meehan about how Blue Bottle’s new line of whole bean coffee in pressure-sealed cans fits into its purposeful innovation strategy. He also discussed the evolution of Blue Bottle’s cafe and beverage business and the company’s efforts to enhance consumers’ experience with coffee and his perspective on the future of packaged coffee drinks and the industry as a whole. Also in this episode: an interview with former N’Sync star Lance Bass who recently introduced a line of cocktail mixers called Just Add X. Bass spoke about the launch and development of the new brand and how his experience in the CPG business compares to that of his music career. Show notes: 1:39: Cannabis, Canned Cocktails & Freeze-Dried Ice Cream -- Mike spoke about his visit to the Seed to Sale cannabis conference held this week in Boston and what it was like to interview Lance Bass. Later, the hosts imbibed on canned cocktails and tea-infused beer, munched on freeze-dried iced cream and remarked a recent visit to the office by Dan & Genevieve Brazelton, the founders of cocktail mixer company Improper Goods. They also discussed the construction of a new studio for our new weekly video show, Taste Radio Now. 15:23: Interview: Bryan Meehan, CEO, Blue Bottle Coffee -- Since he Meehan took the helm of Blue Bottle in 2012, Meehan has overseen three major funding rounds and executed a significant expansion of the company’s cafe business and its foray into ready-to-drink beverages. He also guided Blue Bottle through Nestle’s acquisition of a majority stake in the company. In an interview recorded at Blue Bottle’s booth at the 2019 Winter Fancy Food Show, he discussed the recent launch of its innovative cans of coffee beans and expansion of its cafe business. He also explained why Nestle views Blue Bottle as “precious” and why “over time (it) can be a company for everybody.” 30:55: Interview: Lance Bass, Founder, Just Add X --  If you grew up in the late 1990’s or early 2000’s you’re probably familiar with Lance Bass, best known from the wildly popular boy band N’Sync. Since hanging up his headset mic and dancing shoes, Lance has begun a new career as a beverage entrepreneur with the launch of cocktail mixer line Just Add X.  At the 2019 Winter Fancy Food Show, Lance sat down with Mike Schneider and NOSH editor Carol Ortenberg for a conversation about the launch and development of Just Add X and how his experience in the CPG business compares to that of his music career. Brands in this episode: MedMen, Cocktail Squad, Shipyard Brewing Co., Tiesta Tea, Owl’s Brew, Cosmik Ice Cream, RAFT, The Bitter Housewife, Smashmallow, Blue Bottle Coffee, Intelligentsia Coffee, Stumptown, Just Add X, Chef’d

We live in a time when we don't have to make a trade-off between healthy and delicious food, but we used to. Pete Lescoe was one of a handful of pioneers who paved a path for better-for-you and tasty snacks with Food Should Taste Good, which he launched in 2006. The brand’s line of tortilla chips, made with healthy ingredients like flaxseed and quinoa, was an instant hit with retailers and consumers, and just six years after its market debut Food Should Taste Good was acquired by General Mills. Five years later after the sale, Lescoe was back at it with Plant Snacks, an innovative brand of healthy chips made from cassava flour. In the following interview, Lescoe chronicled his journey as an entrepreneur, including how he created a foundation for success with Food Should Taste Good, discussed his perspective on risk and explained why cash will always be king. He also spoke about the eventual sale of the company, why he got back in the food business and why he doesn’t think about happiness as a goal. Show notes: 2:38: Interview: Pete Lescoe, Founder, Food Should Taste Good/Plant Snacks -- In a conversation recorded at his office in Greenwich, Conn., Lescoe recounted his early days in business beginning with a business development role at small chain of flower stores through to his MBA education at Babson College and work with a food broker. He also discussed why having an income while launching Food Should Taste Good was so important in the first year, how he negotiated contracts with co-packers and retailers in such a way that cash was always available, why imitating success helped scale the brand, and the decision to take on equity capital. He also talked about life after the sale of Food Should Taste Good, why he saw an opportunity to lead the emerging cassava snack space with Plant Snacks, and the role of happiness in his life. Brands in this episode: Food Should Taste Good, Plant Snacks

Hint founder and CEO Kara Goldin knows a thing or two about building a brand around a successful e-commerce strategy. Approximately 40 percent of the flavored water company’s $100 million in annual revenue comes from online sales, a majority of which is from its website, drinkhint.com. When advising entrepreneurs on how to build a foundation for success online, Goldin encourages them to keep it simple. “Whether you’re a $500,000 brand or you’re a $1 billion brand, start small,” she said in an interview included in this episode. “Launch a small website… and make it really simple to transact. If you start with ‘the consumer controls your destiny,’ make it easy. Think about your own life. People are really busy. Spend money on photography, (include) a really basic story and make it super-easy to check out. And then spend a little bit of money on ads.” As part of the interview, recorded at Hint’s headquarters in San Francisco, Goldin also discussed the mission and purpose of its brick-and-mortar retail store, which it describes as an “experiential water bar,” and how it has enabled the company to learn more about its consumers. Also in this episode: A conversation with James Le Compte, the CEO of To’ak, an ultra-premium chocolate brand based in Ecuador. Le Compte discussed the origins and positioning of To’ak and shared an amazing story of how the company located and identified the rare cacao used in its products. Show notes: 1:27: Siete & Stripes + TR Now! -- The hosts discussed recent headlines on BevNET and NOSH, including a lawsuit filed by the model known as Fiji Water Girl against The Wonderful Company and a $90 million minority investment by The Stripes Group into Siete Family Foods. Mike, John and Ray also spoke about  their visit to Hint HQ, and riffed on Taste Radio Now!, a new video show livestreamed on Instagram and YouTube.   12:53: Interview: Kara Goldin, Founder/CEO, Hint -- We first featured Kara Goldin on Taste Radio back in Ep. 81 of the flagship podcast. This time around, Ray Latif sat down with her Hint’s headquarters in San Francisco’s Cow Hollow/Marina district, where the company operates out of four storefronts, one of which is a company-owned retail store. Goldin explained why the shop enables Hint to “really secures [an] omni-channel approach,” and its role in attracting new business to its DTC platform. She also spoke about best practices for e-commerce and why data from online sales is critical to understanding Hint’s audience. 36:57: Interview: James Le Compte, CEO, To’ak Chocolate -- At BevNET Live Winter 2018, Le Compte joined Mike Schneider and talked all things To’ak. The company creates ultra-premium chocolate using a rare variety of cacao once thought to be extinct; To’ak chocolate bars range from $280-685, depending on variety. Le Compte discussed his affinity for Taste Radio and also explains why Ecuador is central to To’ak’s mission and discussed why the company chose to position its products as luxury items. Brands in this episode: Goldthread, Liquid Death, Harmless Harvest, Colorado Hemp Honey, Hint, To’ak

When considering the breadth of her career as a chef and restaurateur, one might ask: what hasn’t Nancy Silverton accomplished? Having cut her teeth in the restaurant business nearly 40 years ago, Silverton has been consistently lauded as one of the greatest chefs of our time. Honored twice by the James Beard Foundation -- in 1991 as the Outstanding Pastry Chef in America and in 2014 as the recipient of its Outstanding Chef Award -- her contributions to American cuisine are legendary. Silverton’s influence stretches beyond restaurants. She’s also the founder of acclaimed bread company La Brea Bakery, which has helped redefine bread as a premium food on dinner tables across the U.S., and of Nancy’s Fancy, a luxury brand of gelatos and sorbettos. In an interview included in this episode, Silverton spoke about her approach to cooking and food innovation and why she’s always trying to create craveable food. She also explained why “having a business is not a hobby” and how she navigates the challenges of modern marketing… aka making your restaurant bathroom “Instagrammable.” Show notes: 3:20: Recorded at the 2019 Winter Fancy Food Show, Silverton spoke with NOSH editor Carol Ortenberg about the development and emergence of La Brea, which was sold in 2001 for over $55 million. She also discussed the importance of aligning flavor with food, why she doesn’t manage her own Instagram account, and her work as the owner of the influential Mozza Restaurant Group, which operates several pizzerias and fine dining establishments in Southern California. Brands in this episode: Mozza Restaurant Group, La Brea Bakery, Nancy’s Fancy

Two years after launching their loose leaf tea company, Tiesta Tea co-founders Patrick Tannous and Dan Klein arrived at a crossroads. Amid slumping sales, their advisors exhorted the young entrepreneurs to find new retail accounts. Tannous and Klein replied that they’d already visited hundreds of retailers throughout their home market of Chicago and other cities in the Midwest. “What do you want us to do?” Tannous recounted. “And they looked at us and said, ‘Did you guys go door-to-door in New York?’” Tannous and Klein hit the road with a “play the numbers” strategy and goal: knock on 500 doors in 25 days and win 50 new accounts. In an interview included in this episode, Tannous explained that the road trip was not only successful, it helped them refine their pitch and learn best practices for selling the brand to retailers. He also discussed how Tiesta has built strong relationships with retail buyers, why the company’s partnership with Target resulted in a new line of cold brew bottled teas, and the key role the founder of Jimmy John’s sandwich chain played in the company’s development. Also in this episode, a conversation with Robert Jakobi, a serial entrepreneur and creator of a number of successful brands in England. In 2017 he launched Bou, a U.S. based brand of better-for-you bouillon and gravy cubes, and instant soup cups. Jakobi chronicled his journey from the U.K. to the U.S. and discussed the differences between the two countries in terms of financing, entrepreneurship and M&A. Show notes: 1:39: Big Soda + Niche Category = ??? -- The hosts discussed the recent launch of Pepsi Nitro, a nitrogenated version of the soda company’s flagship cola and The Coca-Cola Co.’s introduction of Bar None, a line of non-alcoholic cocktail beverages. They also spoke about the launch of Taste Radio Now! A new weekly TV show that’s livestreamed on YouTube and Instagram Live, BevNET’s upcoming Cannabis Guide and hiring at BevNET. 13:22: Interview: Patrick Tannous, Co-Founder/CEO, Tiesta Tea -- Launched in 2010 by Tannous and childhood friend Dan Klein, the Chicago-based company markets a range of functional loose leaf and ready-to-drink cold brew teas. The fast-growing brand is sold in over 6,500 retail locations across the U.S., including Costco, Target and Whole Foods, and last year the founders  were named to Inc. Magazine’s 30 Under 30 list. In the following interview, I sat down with Tannous spoke about the origins of Tiesta and how he and Klein identified an opportunity to innovate in the sleepy category of loose leaf teas, and why knocking on 500 doors is something every entrepreneur should do. 34:47: Interview: Robert Jakobi, Founder/CEO, Bou -- Most people are familiar with Cup-O-Noodles, the instant soup brand that comes in a styrofoam cup. Robert Jakobi saw an opportunity to make a healthier version. Two years ago, he launched Bou, a better-for-you brand of bouillon and gravy cubes and soup cups. Jakobi spoke with BevNET CMO Mike Schneider about the development of his company, which he launched after a starting a number of successful brands in England. Brands in this episode: Pepsi, Coca-Cola, Bar None, Not Just Pasta Sauce, Brooklyn Boocha, Flower Power, Tiesta Tea, Bou

There is some disagreement about the correct pronunciation of spelled kefir. Yet, whether you pronounce it KEE-fur or kuh-FEAR, there’s no question about how to say the name of the leading brand in the category: LIFEWAY. Founded in 1986 by the Smolyansky family, Lifeway helped pave a path for mainstream consumption of kefir, a fermented dairy milk beverage that originated in Eastern Europe and is prized for its probiotic benefits. Since taking the helm as CEO of Lifeway in 2002, Julie Smolyansky has led the publicly traded company to a nearly 10-fold growth in sales and a significant expansion of Lifeway’s product offerings, which include a variety of kefir drinks, yogurts, kids’ foods and frozen desserts. In an interview included in this episode, Smolyansky spoke about the origins of Lifeway, which was launched in Chicago eight years after her family fled the former Soviet Union. She also discussed taking on the role of CEO at a relatively young age and how she deals with persistent criticism, how the company’s innovation strategy and why Lifeway releases some new products as “a marketing expense.” Show notes: 2:58: Interview: Julie Smolyansky, CEO, Lifeway Foods -- Recorded via weblink, Smolyansky spoke about a recent meeting with entrepreneur Richard Branson and offered her perspective on the current political climate for refugees based on her on experience coming to the U.S. in the 1970s. She also discussed the origins of Lifeway, which was launched from the basement of her family’s Russian deli in Chicago, and how it was initially marketed to Russian communities in U.S. cities before later finding resonance among health-focused consumers. She also explained why protecting the legal definition of kefir is critical, how she overcome personal tragedy and quieted the naysayers after taking the reins as CEO, and what the company learned about the launch of its kids’ line when it debuted  at the height of the recession. Brands in this episode: Lifeway

In an episode that covers retail strategies from Trader Joe’s to tap rooms, we feature interviews with entrepreneurs behind two innovative companies: Pete Maldonado, the co-founder of fast-growing meat stick brand Chomps, and the co-founders of upstart coffee brand Riff Cold Brewed, Paul Evers and Steve Barham. Launched in 2012, Chomps has gradually evolved from a small direct-to-consumer brand focused on consumers with specialized diets to one that reached over $20 million in sales in 2018. Chomps is carried nationally at Trader Joe’s and Maldonado told us it will soon  close on a major distribution deal with Walmart. In our interview with Maldonado he discussed best practices for working with the notoriously secretive Trader Joe’s and how Chomps is continuing to patiently expand its retail presence at major chains by focusing on strategic merchandising displays and in-store placement. Later in the show, we’re joined by Evers and Barham, who launched Riff, a brand of glass bottled cold brew coffee in early 2018. In addition to its ready-to-drink beverages, the company also operates a unique taproom in Bend. Evers, a co-founder of both the highly respected craft brewery Crux Fermentation Project and branding agency tbd, described the location as both the epicenter of the brand and asa key component of its mission to create new consumer experiences with coffee. Show notes: 1:36: Botanicals, Butters and... Baseball? -- The hosts chatted about a few products and new brands that came into the office over the past week, including Olipop, Spudsy and Humble Nut Butter. They also discussed best practices for making a great email pitch. 9:24: Interview: Pete Maldonado, Co-Founder, Chomps -- Maldonado discussed the origins of Chomps, how it has developed a loyal following among Whole30 and Paleo consumers. He also explained why the brand will never compete on price, why women make up over 80 percent of its consumers, and the reason that he’s extremely cautious about accepting outside capital. 32:28: Interview: Paul Evers and Steve Barham, Co-Founders, Riff Cold Brewed -- Recorded on location at the Riff taproom in Bend, Ore., Evers and Barham discussed the role of the taproom in Riff’s development and as an incubator for new ideas. They also spoke about the genesis of Riff and their plans to differentiate the brand amid a crowded cold brew market, the evolution of the word craft and how Steve, a former LinkedIn executive, is incorporating lessons from the tech space into the company. Brands in this episode: Olipop, Spudsy, Humble Nut Butter, Chomps, Slim Jim, Riff Cold Brewed, Crux Fermentation Project, Humm Kombucha

Tofurky, which has been producing plant-based meat products since 1980, is the OG of animal protein alternatives. The brand always had a loyal following, but with consumer interest in plant-based meat surging in recent years, sales of Tofurky products, which are distributed on six continents, reached $40 million in 2018. Tofurky president and CEO Jamie Athos recently joined us for a wide-ranging interview included in this episode in which he discussed the origins of Tofurky and how the brand has evolved over its nearly four decades on the market. Athos also discussed current challenges for plant-based meat companies, executing and learning from a recent brand revamp, the reason that Tofurky has resisted acquisition offers and why he believes that plant-based ham has to taste great, but doesn’t have to taste exactly like... ham. Show notes: 2:57: Interview: Athos sat down with NOSH editor Carol Ortenberg for an interview recorded at the Alternative Protein Show, an annual industry networking event in San Francisco. As part of their conversation, Athos discussed how challenges in Tofurky’s first 35 years have differed from those in the last five, how the company attempts to make manufacturing “as virtuous as possible,” and why he believes that “the upside for the world is greater if Tofurky is in the hands of people who understand its place in the ecosystem.” He also spoke about Tofurky’s lawsuit against the state of Missouri, which is attempting to limit how companies can use the word “meat,” navigating the hype for plant-based foods and his belief that the company “should not be in business if we can’t make great tasting food.” Brands in this episode: Tofurky

From artisanal foods to craft spirits, this episode explores the evolving business landscape for specialty food and distilled beverages. Steven Rannekleiv, the global sector strategist for beverages at global financial services firm Rabobank, has covered the alcoholic beverage industry for over a decade and in our conversation, we explored the emerging market for craft spirits, including parallels to and differences in the development of the craft beer category. Rannekleiv also discussed how the investment community is evaluating craft distilling companies and how growing consumer demand for cannabis products is affecting alcoholic beverage categories. Later in the episode, we sit down with Phil Kafarakis, who is the president of the Specialty Food Association, the industry trade group that the organizes the annual Winter and Summer Fancy Food Shows. In our discussion, Kafarakis spoke about how the term specialty food  has evolved in recent years and the ingredients and formulations that are shaping the future of the industry. He discussed the role legacy food and beverage categories, like cocktail mixers and charcuterie, in the development of the space and the Specialty Food Association’s long-standing work with international food and beverage producers. Show notes: 2:16: Sitting Pretty at #WFFS19 -- On location at the 2019 Winter Fancy Food Show in San Francisco, the hosts riffed on notable exhibits, brands and products featured at the annual trade show. 9:24: Interview: Steven Rannekleiv, Global Sector Strategist - Beverages, Rabobank -- In a call with Rannekleiv spoke about the launch and mission behind Rabobank’s beverage-focused podcast, Liquid Assets. He also discussed the growing consumer demand for craft spirits and the opportunities and challenges facing small producers, explained how strategic investors are evaluating the space, why wine, not spirits, might be the alcoholic beverage category most at risk from rising consumer demand for cannabis. 32:28: Interview: Phil Kafarakis, President, Specialty Food Association -- Recorded at the 2019 Winter Fancy Food Show, Kafarakis spoke about the evolution of the Winter event, and the development of its education platform and Incubator Village exhibit. He also explained how the trade group defines “specialty food,” and why speciality products are becoming increasingly available at mainstream retailers. Brands in this episode: Chobani, Loca Food, Sonar, Siete Foods, Zola, Pulp Pantry, Cleveland Kraut, Ayoba-Yo, Bohana, Kween Foods, Tea Crush, Q Soo, 1821 Bitters, Pappy’s, Bittermilk, Freshe, Perky Jerky, Blue Bottle Coffee, Copper & Kings, Kuli Kuli

At first glance, you might mistake Stillhouse Whiskey for a classic motor oil brand. And you wouldn’t be alone; the distillery’s signature cherry red steel can has turned more than a few heads in the spirits aisle — which is by design, according to Stillhouse founder and CEO Brad Beckerman. Describing the package as both disruptive and “unbreakable,” Beckerman said in the three years since the company introduced the can, Stillhouse has consistently won over consumers drawn to the unique look and brand’s portability; “it goes where glass can’t,” he said. Distributed nationally at major retail chains, Stillhouse also has the backing of popular Oakland-based rapper G-Eazy, who in 2017 joined the brand as an investor and co-creative director. The brand’s path to growth and success, however, was riddled with early challenges, pivots and risks. In an interview included in this episode, Beckerman discussed the origins of Stillhouse, which had originally been positioned as moonshine and sold in glass jugs, and the missteps that almost doomed the company. Beckerman, the son of Starter sportswear brand founder David Beckerman, also spoke about his background in entrepreneurship, parallels between his previous career experience and current role, and how country music legend Johnny Cash factored into the partnership with G-Eazy. Show notes: 2:32: Interview: Brad Beckerman, Founder/CEO, Stillhouse Spirits Co. — Recorded at Stillhouse headquarters in West Hollywood, Calif., Beckerman chronicled his journey from Starter to the launch of music apparel brand Trunk Limited to the founding of Stillhouse. He also explained why the spirit brand’s original positioning as a moonshine was ultimately unsuccessful and how the idea for a steel can became a reality. Finally, he discussed how the deal with G-Eazy came together and why a white rapper from Oakland is a perfect fit for Stillhouse. Brands in this episode: Stillhouse Whiskey, Patron

Madeline Haydon, the founder and CEO of non-dairy creamer brand Nutpods, isn’t fazed by the occasional negative review of her products. On the contrary, she welcomes all customer feedback, good or bad. It’s the follow up that matters. “You have to know you’re not going to get everyone and you have to be open to hearing what your customers really think about your product,” she said in an interview included in this episode. “We have very strict protocols with customer service because what I’m building is not just a brand; it’s an experience. And part of that experience is how you can turn someone who’s unhappy with your brand to say, ‘You know what? They have great customer service.’” That focus on high quality customer service has anchored nutpods’ thriving direct-to-consumer and ecommerce strategies and helped it become a top-selling brand on Amazon. As part of our interview, Haydon also discussed her foray into entrepreneurship and how she laid the groundwork for a successful online business via targeted outreach to consumers with specialized diets. Also in this episode: an interview with Nicole Cogan, the founder of Nobread, a popular social media brand focused on gluten-free lifestyles. In our conversation, Cogan spoke about her work with CPG brands, best practices for sponsored social campaigns and how influencer marketing has evolved in recent years. Show notes: 1:39: Fancy Food, Dry January & Sliced Ketchup -- The hosts discussed the upcoming 2019 Winter Fancy Food and Good Food Mercantile shows, which will be held in San Francisco. They also spoke about brands that are embracing “Dry January,” new episodes of our Elevator Talk series, which is featured on YouTube and Instagram TV, and a recent Chobani Incubator event in Boston. 16:42: Interview: Madeline Haydon, Founder/CEO, nutpods -- Haydon is the founder and CEO of nutpods, a fast-growing brand of alt-dairy, unsweetened creamers made from almonds and coconuts. Launched in 2015, nutpods has become a best-selling brand on Amazon and parlayed its online success into the grocery channel, where the products are sold in major grocery chains, including Publix, Kroger and Wegmans. In an interview with BevNET CMO Mike Schneider she discussed the attributes of great products, testing nutpods at retail before launching online, the benefits of selling direct-to-consumer, and why reviews and high quality customer service are critical for nutpods. 36:42: Interview: Nicole Cogan, Founder, Nobread -- Haydon noted the importance working with social influencers that are authentically aligned with a brand’s mission and marketing strategy. That’s also the perspective of Nicole Cogan, who’s the creator of gluten-free lifestyle brand Nobread. As of the publication of this podcast, Nobread has over 163,000 followers of its Instagram page, which is loaded with content promoting gluten-free recipes, products and brands. Cogan discussed her role as a social media influencer and how she establishes mutually beneficial relationships with CPG companies. Brands in this episode: Dry Soda, Ugly Drinks, Seedlip, Curious Elixirs, Slice of Sauce, Grain Elevator, Drink Simple, 6AM Health, Nuttin Ordinary, nutpods, Simple Mills, Enjoy Life Foods, Cocokind

For Steve Grasse, the founder of Philadelphia-based creative agency Quaker City Mercantile, inspiration often comes from the music business. In an interview included in this episode, Grasse, who created iconic spirit brands Sailor Jerry Rum and Hendrick’s Gin, explained that he’s “always approached brands like bands.” “Bands create passion and excitement; and they’re not always trying to sell you something,” he said. “The content is what you’re excited about… and you become part of their circle and their lives. They created an identity that was visual, that was audible and that was also visceral. And then they toured to get you to sign up and be part of their group. They didn’t buy a TV commercial and say ‘Van Halen!’” That perspective led the strategy for Sailor Jerry Rum, which upended traditional marketing for spirit brands and has since become a standard on back bars and liquor store shelves. Sailor Jerry netted Grasse a fortune when it was acquired by spirits conglomerate William Grant & Sons in 2008, and, not content to sail off into the sunset, he used the proceeds to launch boutique distilling projects Art in the Age and Tamworth Distilling. As part of our conversation, Grasse discussed the roots of his career in branding and design and how he built Sailor Jerry Rum and Hendrick’s from concepts into best-selling brands. He also discussed how Quaker City Mercantile, which he described as a “spirits company that does corporate gigs to pay for experimentation" took on a project to revitalize Guinness beer and why he identifies himself as a “filmmaker that makes booze.” Show notes: 3:16: Interview: Steve Grasse, Founder, Quaker City Mercantile: In an interview at Quaker City Mercantile (QCM) headquarters in Philadelphia, Grasse discussed how the firm creates both spirit brands and “the worlds around those brands.” He also explained why constant experimentation, frugality and a sneaker deal with Converse were keys to the development of Sailor Jerry Rum, why a focus group that panned the idea for Hendrick’s Gin was a good thing. He also spoke about QCM’s work with Guinness and why he urged executives to “stop thinking like a marketer and start thinking about the beer,” and revisited one of his most infamous projects, “Bikini Bandits.” Brands in this episode: Glenfiddich, Sailor Jerry Rum, Captain Morgan Rum, Hendrick’s Gin, Guinness, Tamworth Distilling

Larry Kahn, a partner and managing director with private equity and venture capital firm Beechwood Capital, is not a fan of surprises. In his five years with Beechwood, Kahn has invested in a variety of entrepreneurial companies, including baby food brand Once Upon a Farm, chickpea pasta company Banza and fresh, organic food maker Urban Remedy. In an interview included in this episode, he stated that forthrightness about both successes and failures has been critical to Beechwood’s relationships with the companies. “Surprises are the worst part of a relationship as you move forward,” he said in an interview included in this episode. “Being honest and upfront about what those challenges are… will bring you closer together.” As part of our conversation, Kahn outlined Beechwood’s investment thesis and discussed how his previous job experience as an advertising executive and with his family’s company, appliance manufacturer The Holmes Group, have helped shape his perspective as an investor. He also spoke about the courtship process between brands and potential capital partners, and what entrepreneurs should and shouldn’t say in a funding pitch. Also in this episode: a review of recent beverage investment and acquisition deals involving Tio Gazpacho, Revive Kombucha and Dirty Lemon. Show notes: 1:32: Tee-ing Up The Show -- The hosts thank listeners who’ve rated/reviewed Taste Radio Insider on iTunes and encourage others to do the same. They also riffed on Ray’s recent visit to Allium Market, a specialty food store in Brookline, Mass. that carries a wide variety of small production foods and beverages from across the country, including FilFil, a maker of gourmet garlic condiments and The Urban Canning Company, which makes artisanal pickled products like its Sriracha Peppered Okra. They also discussed an interview with Ripple Foods/Method Products co-founder Adam Lowry in Ep. 140 of the flagship Taste Radio podcast. 12:07: Interview: Larry Kahn, Partner/Managing Director, Beechwood Capital -- A private equity and venture capital firm based in Wellesley, Mass. Beechwood describes itself as focused on disruptive, differentiated businesses. The firm holds stakes in a number of fast-growing brands, including Once Upon a Farm, Banza, Urban Remedy and Foodstirs (Listeners may recall interviews with the founders and CEOs of the latter three companies featured in Eps. 120, and 97 and 110 of the flagship Taste Radio podcast). In an interview with NOSH editor Carol Ortenberg, Kahn discussed his background as an venture capitalist and Beechwood’s portfolio and shared his perspective on what makes for a successful relationship between entrepreneurs and investors. 29:31: Breaking Down Recent Beverage Investment Deals -- In 2017 Beechwood Capital invested in Revive Kombucha as part of the company’s Series B round of funding. On Dec. 20, Revive announced that Peet’s Coffee, had acquired a majority stake in the kombucha brand and in doing so, bought out Beechwood’s shares. BevNET’s Martin Caballero and Brad Avery discussed that deal along with other recent investment/acquisition news involving Tio Gazpacho and Dirty Lemon. Brands in this episode: Once Upon a Farm, Banza, Foodstirs, Urban Remedy, Revive Kombucha, Tio Gazpacho, Zupa Noma, Simply Soupreme, Dirty Lemon, Coca-Cola

In this special edition of Taste Radio, we feature highlights from interviews with a few of the leaders, innovators and entrepreneurs and who joined us on the podcast during the second half of 2018, including BodyArmor investor Kobe Bryant, Angie’s Boomchickapop co-founder Angie Bastian, “Bizarre Foods” host Andrew Zimmern, Blueprint founders Zoe Sakoutis and Erica Huss, America’s Test Kitchen/Milk Street creator Christopher Kimball, and AriZona Beverages co-founder and chairman Don Vultaggio. Show notes: 1:56: Interview: Angie Bastian, Co-Founder, Angie’s Boomchickapop -- We kick off the episode with Angie Bastian, who we featured in Ep. 126. Angie and her husband Dan launched Angie’s Boomchickapop in 2001 and it has evolved from a tiny operation selling kettle corn at farmers’ markets and fairs to an ubiquitous retail brand that was acquired last year by ConAgra Foods for $250 million. In the following clip, she spoke with NOSH editor Carol Ortenberg about why she believes in celebrating “the feminine with food,” and how that perspective played into a celebrated package revamp. 7:20: Interview: Christopher Kimball, Founder, Milk Street/America’s Test Kitchen -- Next up is Christopher Kimball, best known as the creator of television show “America’s Test Kitchen.” In 2015, Christopher, who also founded the magazines Cook’s Illustrated and Cook’s Country, launched Milk Street, a company focused on instructional recipes and techniques inspired by global cuisine. In this clip, from Episode 124, he explained why he’s not a fan of the term “ethnic cooking” and shared his stance on trendy buzzwords in the food business. 13:26: Interview: Zoë Sakoutis & Erica Huss, Founders, Blueprint -- We continue with Zoë Sakoutis & Erica Huss, the founders of Blueprint, a brand that pioneered the packaged cold-pressed juice category and helped mainstream juice cleansing. In a clip from our wide-ranging interview, which we featured in Ep. 133, they explained how a phone call from former Starbucks chairman and CEO Howard Schultz accelerated BluePrint’s eventual sale to Hain Celestial. 19:58: Interview: Andrew Zimmern, Host/Co-Creator, “Bizarre Foods” -- From Blueprint to Bizarre Foods, the show, that is. Andrew Zimmern is the host and co-creator of the popular television series in which he has chowed down on stomach-churning foods like raw pig testicles, a frog’s beating heart and cobra penis. In an interview included in episode 127, Zimmern discussed the role of food as a cultural medium that unites people and why he has a bone to pick with the natural food industry. 25:22: Interview: Don Vultaggio, Co-Founder/Chairman, AriZona -- On to Don Vultaggio, co-founder and chairman of AriZona Beverages and, at height quite literally, a towering figure in the drinks industry. In this clip, pulled from Ep. 139, Don discussed the mindset of successful entrepreneurs, how the company has maintained its iconic 99 cent pricing model for 26 years and why running a business means handling all kinds of problems, even if it means mopping up blood. 30:05: Interview: Kobe Bryant, Investor, BodyArmor -- Last, but certainly not least, we have NBA legend Kobe Bryant, who is an investor in fast-growing sports drink brand BodyArmor and has an active role in its business and marketing strategy. As part of an interview featured in Ep. 137, Kobe explained how the same ambition that fueled his NBA career drives his passion for beverage. He noted that with co-founder Mike Repole leading the way, the insatiable desire to win permeates every aspect of the brand. Brands in this episode: Angie’s Boomchickapop, Blueprint, Starbucks, Evolution Fresh, AriZona Beverages, BodyArmor

What will 2019 hold for funding, innovation, and emerging categories in the food and non-alcoholic beverage industries? In this episode, BevNET and NOSH editors offered their predictions on how they see the business of food and beverage evolving over the next 12 months. Also in this episode: an interview with Danny Grossfeld, the founder of HotShot Coffee, a brand of canned coffees that are served hot. Grossfeld was inspired by a trip to Japan where warmed beverages are commonly sold in vending machines throughout the country. In our conversation, we discussed the opportunities and challenges in bringing an international food/beverage concept stateside, his experience on Shark Tank and how he’s incubated HotShot in non-traditional retail channels. Show notes: 0:53: Review and Reward -- A call to action! Rate and review Taste Radio Insider on iTunes, let us know that you did by sending an email to ask@tasteradio.com, and we’ll send you a brand spanking new Taste Radio t-shirt. It’s soft and high quality and you’ll be the envy of all of your fellow entrepreneurs. The hosts also discussed upcoming travel in January for the Taste Radio/BevNET/NOSH teams, including visits to Bend, Ore., Sonoma County and San Francisco, where we’ll be attending the 2019 Winter Fancy Food Show. They also examined a recent rebrand and new product from Nomad Trading Co. 11:00: Trendspotting for 2019 -- In a series of short interviews, John Craven, Carol Ortenberg, Martín Caballero and Jeff Klineman shared their perspective on factors that could shape the food and beverage industry in 2019, including the continued emergence of cannabis, the environment for funding and M&A, plant-based brands, global flavors and micro-diets. 31:23: Interview: Danny Grossfeld, Founder/CEO, HotShot Coffee -- Grossfeld discussed the origins and development of HotShot Coffee, which is merchandised in heating cabinets that warm the cans to 140 degrees and sold in a mish-mash of convenience stores, sporting venues, movie theaters; the brand also has a presence at Cirque du Soleil. He also explained why it took six years and $2 million to launch HotShot, which debuted in 2015 -- the same year he presented the brand on the ABC reality show Shark Tank. Brands in this episode: Nomad Trading Co., Bai, Oatly, Quaker Oats, Starbucks, Califia, Brew Dr. Kombucha, Humm Kombucha, GT’s Kombucha, Revive Kombucha, Peet’s Coffee, HotShot Coffee

“I’m starting a new category.” It’s a familiar refrain often heard in the food and beverage industry, even if most times what’s spoken isn’t necessarily true. But in the rare cases in which an entrepreneur is indeed breaking new ground, the challenges are plentiful. GT Dave, the founder of GT’s Living Foods and a pioneer in packaged kombucha, has experienced  firsthand the difficulties of introducing an entirely new category to the market after launching his brandin 1995. For years, GT’s was the singular bottled kombucha brand and paved the way for what is now a thriving category that includes dozens of players. Reflecting on the first few years of his business in an interview included in this episode, Dave said that entrepreneurs should carefully consider consumer needs before launching a product that sits outside the lines of traditional food and beverage categories. “To me, looking back, the questions that need to be answered to define and determine if you’re creating a new category [are], ‘What is it that the consumer needs and wants?’ and ‘Why are they not getting it?’ and ‘How am I, the company, the brand owner, the pioneer… going to satisfy that need?’ he said.” Dave also discussed why being an “artistic sponge” supported GT’s development,spoke about his approach to working with competitors and emphasized the importance of authenticity in and around the bottle. Also in this episode: an interview with Karen Nation, the founder/CEO of no-bake protein bar mix brand Creation Nation, which was victorious in NOSH’s Live Pitch Slam 5. Nation spoke about the genesis of her early-stage brand and experience in the competition. Show notes: 2:20: Pitch Slam Food For Thought -- The hosts humbly asked listeners to please rate and review Taste Radio Insider on iTunes. They also reflected on NOSH Live Winter 2018’s Pitch Slam competition, which was held on Nov. 30 in Santa Monica, discussed Mike’s evil dentist, and thanked the founders of Nectar CBD Drink and Enduraphin for visiting BevNET HQ earlier in the week. 16:27: Interview: GT Dave, Founder/CEO, GT’s Living Foods -- Dave sat down with BevNET’s John Craven and Mike Schneider for an interview recorded at the headquarters of GT’s Living Foods in Vernon, Calif. As part of their conversation, Dave spoke about the early days of introducing kombucha to consumers and the milestones that helped chart his entrepreneurial journey. He also opined on the pitfalls of criticizing your competition and discussed the company’s innovation strategy, which includes a new line of CBD drinks. 41:23: Interview: Karen Nation, Founder/CEO, Creation Nation -- About an hour northwest of Vernon, Calif., you’ll find Calabasas, a quiet celebrity haven that’s also home to Creation Nation, an upstart brand of protein bar and bite mixes. Creation Nation was the winner of NOSH Live’s Pitch Slam 5, having bested five other emerging and better-for-you packaged food brands in the competition, Shortly after her big win, Nation sat down with BevNET CMO Mike Schneider and spoke about what she’s learned about her consumers, her go-to-market strategy, surprises about being a CPG entrepreneur, and preparation for the Pitch Slam. Brands in this episode: GT’s Kombucha, Creation Nation, Bumble & Butter, Spudsy, Tiny Giants, Kotatsu (formerly Punk Rawk Labs), Olyra, Nectar CBD Drink, Enduraphin, Odwalla

Humm Kombucha co-founder and CEO Jamie Danek says that after several years and lots of practice, she’s finally become a good listener. Danek admits that during her first few years at the helm she had a talk first, listen second approach to leadership, and, as a result, struggled as a manager. She eventually realized that for Humm to grow, she needed to evolve from being what she described as a “solopreneur,” who constantly put her voice ahead of others, into an attentive leader. “Listening is the number one thing you can do as a CEO or a leader,” she said in an interview included in this episode. “Listening to your staff, listening to your partners, listening to your investors -- just listening.” That change in leadership style helped accelerate the rapid rise of Humm into one of the top brands in the red hot kombucha category, with sales more than doubling last year. In the following interview, we spoke with Danek about the steps she took to support her development while growing into the role of CEO. We also explore why launching the brand during a recession actually worked, how Humm was incubated within its hometown of Bend, Ore., and why relationships were key to its landmark deal with Target, one that made Humm just the second kombucha brand with a national distribution footprint. Show notes: 2:38: Interview: Jamie Danek, Co-Founder/CEO, Humm Kombucha -- Recorded at BevNET Live Winter 2018, Danek sat down with BevNET’s Ray Latif for a wide-ranging conversation that explored her transition from a career in recruiting to co-founding Humm Kombucha and the role that Bend, Ore. played in her journey. Danek also discussed how she and co-founder Michelle Mitchell divided responsibilities, how her leadership style has evolved over the years and the four core values and three pillars that guide Humm. She also spoke about her growing concern with kombucha made from concentrate and how Humm landed a deal with the NFL’s Seattle Seahawks. Brands in this episode: Humm Kombucha

Aloha, a brand of organic, plant-based protein bars and powders, almost said goodbye to the market. Serial entrepreneur Constantin Bisanz created the company in 2014 with grand aspirations to democratize access to organic, healthy and better-for you food. At launch, the brand’s direct-to-consumer platform featured a wide variety of products, including snack bars, elixirs, vitamin supplements and teas, that were promoted as nutritious and made from sustainably-sourced ingredients. Although Aloha came out of the gate with considerable hype and funding and later secured a national distribution deal with Target, the brand’s development was stunted by a number of missteps and stumbles that eventually threatened its survival. Enter Brad Charron, who was tapped as the company’s new CEO in 2017 and tasked with revitalizing the company and brand. Prior to joining Aloha, Charron had shepherded the turnaround of four sports nutrition brands as the SVP/GM of the Nature’s Bounty Company, in addition to previous work experience at Under Armour, Chobani and Kind Snacks. In an interview included in this episode, Charron discussed the challenges facing Aloha, and noted that a lack of focus was chief among its problems. “If you try to bite off more than you can chew, if you not choiceful in the prioritization of your resources, you can find yourself in a heap of trouble quickly,” he said. As part of our conversation, Charron discussed his belief that upon his arrival Aloha hadn’t yet passed the proof of concept stage, as well as how the brand is refining its product portfolio. He also spoke about his approach to formulating and executing a turnaround strategy for the brand, and why addressing issues with company culture was critical to his mission. Also included in this episode: an interview with Dean Eberhardt and Andrew Markley, the co-founders of HopLark HopTea, a new brand of sparkling, non-alcoholic hop-infused teas. The brand claimed victory in BevNET Live’s New Beverage Showdown 16, and in our conversation, we discussed the origins, formulation and positioning of HopTea and what’s next for the brand. Show notes: 1:39: Landis Lives! Blurring Lines Amid Scenes of a Showdown -- The hosts welcomed back Jon Landis, who fell ill at BevNET Live and also discussed the final round of BevNET Live’s New Beverage Showdown 16 and why it was challenging for the judges to pick a winner. They also spoke about blurring lines among non-alcoholic beverages and beer, cannabis at the conferences, and how BevNET CEO John Craven busted a pinata. Lastly, they thanked Mike Dunford, the co-founder of chocolate beverage brand Coco Metro and Patrick Tannous, the co-founder/president of tea company Tiesta Tea for visits to BevNET HQ and noted that the Nov/Dec 2018 issue of BevNET magazine, which includes features on kombucha, hard cider and dairy alternatives, is now available online. 16:44: Interview: Brad Charron, CEO, Aloha -- Charron joined BevNET’s Ray Latif for an interview recorded in the Taste Radio studio in Watertown, Mass. where he discussed the process of reinvigorating Aloha, which had been mired in problems before he joined the company in 2017. Among the topics discussed: Aloha’s complicated mission, why he decided to focus on selling powders and bars, changing company culture to achieve “a team of equals,” lessons from Chobani founder Hamdi Ulukaya and Kind Snacks founder Daniel Lubetzky. 36:53: Interview: Dean Eberhardt and Andrew Markley, Co-Founders, HopTea -- Victorious in New Beverage Showdown 16, HopTea beat out 11 other early-stage brands over the two-day competition, which was held on Dec. 3 and 4 in Santa Monica. Shortly after their big win, Eberhardt and Markley sat down with BevNET CMO Mike Schneider and spoke about their journey as early-stage entrepreneurs. Brands in this episode: Aloha, HopLark HopTea, Willie’s Superbrew, Joybird Wellness, Mother Matcha, Hubble, Riff Cold Brew, Zest Tea, Kiva, EvoHemp, DRNXMYTH, BTL SVC, My B Sweet, Coco Metro, Tiesta Tea, Health-Ade Kombucha, Chobani, Kind Snacks, Under Armour

Organic snacks are commonplace these days, but that wasn’t the case just a few years ago. Nicole Dawes is one of a handful of entrepreneurs who helped who helped usher in the current golden era for organic products, having launched Late July, a brand of organic tortilla chips and crackers, in 2003. During an interview included in this episode, Dawes explained that the company was born of necessity and a heritage of entrepreneurship: at the time, there were no organic crackers, one of Dawes’ favorite foods and her father was the founder of Cape Cod Potato Chips, while her mother had once owned a natural food store. Over the past 15 years, Late July has grown to become a staple in the snack aisles of grocery stores across the U.S. and today pulls in over $100 million in annual revenue. Steady growth attracted the attention of snack giant Snyder’s Lance, which had been an early investor in Late July and in 2014 acquired a majority stake in the brand. Snyder’s Lance was acquired by The Campbell Soup Co. last year. Listen to our full conversation with Dawes, which chronicled her entrepreneurial journey from childhood to her decision to launch Late July Snacks to its eventual sale. She also explained why staying independent early on and maintaining voting control of her company saved it from potential downfall, discussed the keys to a good working relationship with your spouse and told a remarkable story about her first sales call. This episode is presented by Blue Pacific Flavors. Show notes: 3:40: Interview: Nicole Dawes, Founder, Late July Snacks -- Recorded at NOSH Live Winter 2018, Dawes joined us for an interview shortly after a presentation that she gave at the conference. She delves into her family’s heritage of entrepreneurship, how she identified an opportunity for organic snacks, and how Late July became a national brand shortly after its first trade show. She also explained why “understanding your velocity is the entire game,” discussed the risks of giving up too much equity and spoke about how she navigated her way through a personal tragedy and a problem that could have cost her control of Late July. Dawes also talked about working with her husband and how they delegate family and work responsibilities and the upcoming launch of Nixie, her new sparkling water brand. Brands in this episode: Cape Cod Potato Chips, Late July Snacks, Snyder’s Lance, Chatham Village Croutons

In this episode of Taste Radio Insider, we continued our exploration into the evolving food and beverage market in the U.K. from the perspective of two London-based entrepreneurs: Jarr Kombucha co-founder Adam Vanni and Moju Drinks co-founder Rich Goldsmith. Each discussed how they are scaling their brands in the emerging categories of kombucha and cold-pressed juice in the U.K., and what they view as the biggest opportunities for their respective companies. Note that our interview with Vanni came prior to the announcement that beer giant Duvel Moortgat had acquired a 60 percent majority stake in Jarr Kombucha, a deal that he alluded to during the conversation. Also in this episode: the hosts discussed notable moments and presentations from day one of BevNET Live Winter 2018, held in Santa Monica on Dec. 3 and 4. Show notes: 1:41: You Can See The Pacific From Our Room: Recorded at the Taste Radio studio at BevNET Live Winter 2018, BevNET’s Ray Latif, John Craven, Mike Schneider and Jeff Klineman riffed on day one of the conference. The conversation included discussion about the semifinal round of New Beverage Showdown 16, notable presentations by GT’s Living Foods founder/CEO GT Dave and Fiji Water president Elizabeth Stephenson, a breakout session on CBD beverages, BevNET’s Cannabis Forum and our Best of 2018 awards. A big thanks to the sponsor of the Taste Radio studio at BevNET Live, Blue Pacific Flavors, which makes authentic fruit and sweet flavors for global food and beverage brands. 13:45: Interview: Adam Vanni, Co-Founder, Jarr Kombucha -- On location in London, BevNET CEO John Craven sat down with Vanni, who discussed the launch of Jarr and its development and compared the market for kombucha in the U.S. and U.K. He also offered insight into the evolution of the kombucha category, why it’s picking up traction in British bars and restaurants and the usage occasions for British consumers. Finally, Vanni addressed capacity constraints for Jarr and funding an expansion of its facility. 25:57: Interview: Rich Goldsmith, Co-Founder, Moju Drinks -- Goldsmith spoke about the founding story for Moju, which was launched in 2015, its product portfolio and brand positioning. He also discussed the evolution of the market for cold-pressed juice in U.K., how the country “cherry picks” and adopts emerging trends from the U.S., and continued challenges in communicating the meaning of cold-pressed. Goldsmith also spoke about British consumers’ growing concerns about sugary drinks, differences in U.S. and U.K. palates, and what he views as the biggest opportunity for Moju. Brands in this episode: GT’s Kombucha, Fiji Water, Jarr Kombucha, KeVita, Remedy Kombucha, Go Kombucha, Equinox Kombucha, Love Kombucha, J2O, Moju Drinks

As a co-founder of Method, Adam Lowry helped marry ultra-stylish packaging and environmentally friendly cleaning products to create one of the world’s most iconic consumer brands. After selling the company in 2015, however, Lowry wasn’t content to simply sail off into the sunset. In his next act, he’s trying to revolutionize the way people think about dairy alternatives with Ripple Foods, a maker of pea-based protein beverages and foods. Ripple has gotten off to a fast start, having captured the attention of consumers, retailers, and investors -- the company has pulled in $110 million in capital since 2014 -- with an array of innovative and nutritious alt-dairy products such as milks, creamers and yogurts. In an interview included in this episode, Lowry explored the development of both Method and Ripple and how lessons from the former factored into the foundation for the latter. He also shared his perspective on how the funding environment for CPG brands has changed, why it was important to hire a CEO early into Method’s life cycle, how the company attracted world-class designer Karim Rashid to its team, and how he manages work-life balance. Show notes: 3:12: Adam Lowry, Co-Founder, Ripple Foods/Method Products -- In a call with BevNET’s Ray Latif, Lowry explained how passion for environment led to the creation of Method, how the brand’s first meeting at Target didn’t go so well (the buyer gave Method “a snowball’s chance in hell”) and how the company persevered through constant challenges. He also discussed Ripple’s mission and its innovative technology, its potential interest in partnerships with large food companies, the brand’s edgy marketing initiatives, and why he believes that “raising money is not an indicator of success.” Brands in this episode: Ripple Foods, Method Products

Veteran CPG executive Arnold Ventura cut his teeth in food and beverage as the founder of bottled aguas frescas brand Coba. While ultimately unsuccessful, his experience as a beverage entrepreneur laid the foundation for his career, as he went on to take leadership roles at PepsiCo as part of its emerging brands unit and at Califia Farms, where he spearheaded the company’s business development and e-commerce divisions. In July Ventura was tapped as the CEO of bean snack brand Beanfields and in an interview included in this episode, he explained how each stop along his career has refined his perspective on business and leadership style. “I think in many ways, it’s getting more swings of the bat in different situations and ultimately resulting in confidence,” he said. “I can sit here today, make decisions on the fly on a daily basis and it comes from a pattern recognition because [I’ve] looked at so many different things.” The one constant, he noted, is his approach to sales and marketing, which he described as “old school.” “Whether it’s food or beverage, in our world, in the CPG world, it’s a romance industry,” he said. “And you win a consumer one bag at a time, one bottle at a time.” Listen to our full interview with Ventura which includes his take on the evolution of e-commerce and why product attributes that were once considered “holy grail” are now “table stakes” for brands. He also discussed the importance of ingredient transparency and differentiation being in lockstep. Show notes: 1:48: Whoa, We’re Halfway There -- Recording from the Taste Radio studio in the Loews Santa Monica Beach Hotel, the hosts riffed on the recently wrapped Brewbound Live Winter 2018 conference and day one of NOSH Live Winter 2018, which included an expanded Sampling Experience and Expo. Next up… Cannabis Forum and BevNET Live Winter 2018. 8:04: Interview: Arnold Ventura, CEO, Beanfields -- A Stanford MBA and former beverage entrepreneur, Ventura led the business development and e-commerce divisions at Califia Farms prior to joining Beanfields and previously worked at PepsiCo as part of its emerging brands unit. In an interview with John Craven and Mike Schneider, Ventura explores the development of his professional life amid the rapidly evolving food and beverage industries and how lessons gleaned from each role have molded his perspective on business and his leadership style. Brands in this episode: Beanfields, Naked, Izze, Califia Farms, Coba

The first thing you'll notice about AriZona co-founder Don Vultaggio's office is that it’s immense. We’re talking the size of an average apartment and fashioned with old-school sensibilities; think lots of wood, marble and leather. The second thing you'll notice is the commercial kitchen to the left of the entrance, conveniently staffed by a private chef. The grandeur and amenities are to be expected for the office of a billionaire and one of the richest people in the world. After a few minutes of conversation with Vultaggio, however, it is easy to envision him being just as comfortable in his first office at a beer distribution company that serviced some of the grittiest neighborhoods of Brooklyn. He cut his teeth in that rough-and-tumble world, whose inhabitants are bonded by blood, sweat and tears. And in an interview included in this episode, he explained why AriZona’s success and business principles are directly tied to his early career experiences. “Work hard and be consistent,” he said. “And consistency is hard to do, because it means you’ve got to be disciplined in a direction. And you can’t give up. Because there are things that [are] successful today that we had to dig deep for.” In the following interview, Vultaggio, flanked by his two sons and AriZona co-owners Wesley and Spencer, retraced his steps from his early days as a beer distributor to the development and continuing rise of AriZona, including why he views the tea brand as “an accident.” He also discussed how the company has maintained its iconic 99 centpricing model for 26 years, why he views AriZona as “one big incubator,” the importance of over-delivering on promises, and why running a business means handling all kinds of problems, even if it means mopping up blood. Show notes: 3:07: Don Vultaggio, Co-Founder/Chairman, AriZona; Wesley & Spencer Vultaggio, Co-Owners, AriZona -- BevNET Managing Editor Ray Latif met with Don Vultaggio and his sons Wesley, AriZona’s chief creative officer, and Spencer, its CMO, at AriZona HQ on Long Island for a wide-ranging interview that covered the past, present and future of the company. Among topics of conversation: how AriZona’s focus on building efficiencies into its business model has separated it from the competition, why despite never adopting a traditional marketing strategy, the brand’s “cultural relevance is stronger than ever,” and the company’s approach to investing in better-for-you beverages. Don also explained why AriZona “is built to sell drinks, not to sell the business” and how his relationship with golf legend and AriZona partner Jack Nicklaus taught him the value of over-delivering on promises. Brands in this episode: AriZona Beverages

Nik Ingersöll spends a lot of time thinking about ugly bananas. The co-founder and CMO of Barnana, a fast-growing producer of snack foods made from imperfect and misshapen bananas, Ingersöll is responsible for the brand’s marketing and design strategy. To put it another way, his job is to get people excited about snacks that might not be the most visually appealing. And he’s been lauded for his efforts; Barnana is known for its bold packaging and quirky promotions, which includes the Barnana Car, which, as you may have guessed, is a big banana on wheels. In an interview included in this episode, Ingersöll spoke about how Barnana has won over consumers with an unique style that’s focused on grabbing a consumer’s attention from the first moment they see the brand and its snacks. “[When] that consumer is going to see that product for the very first time, they’re going to see the front of the package,” he said. “And if you don’t capture that, nothing else matters. Because they’ll never pick it up, they’ll never put it in the cart.” As part of our conversation, Ingersöll also discussed how the company determines what to include on front of packaging, and explained his perspective that brands have to take risks to move the market. He also spoke about how he balances internal feedback about design from investors, board members and co-workers. Show notes: 1:27: New to Nootropics? We Got Ya. -- Please do us a solid and rate Taste Radio Insider on iTunes. And if you’re a brand that markets a plant-based turkey, please send us a sample. In the meantime, listen to our conversation with BevNET reporter Brad Avery, who takes us beyond the headlines of two recent articles on nootropic drinks and CBD-infused beverages that he wrote for BevNET.com. 22:23: Interview: Nik Ingersöll, Co-Founder/CMO, Barnana -- Ingersoll, who was honored by Forbes as part of its 2016 “30 Under 30” list, was recently in the Boston area for an event celebrating this year’s class. He graciously visited BevNET HQ for an interview with NOSH editor Carol Ortenberg and BevNET CMO Mike Schneider which explored the branding and design strategy for Barnana, which recently underwent a rebrand. He also discussed the thought process for packaging of different product lines, why being too romantic about your story could hamper a brand’s growth and the importance for designers to intimately know a brand’s sourcing story. Brands in this episode: LifeAid, Barnana

Upon its launch in 1998, few could have predicted the runaway success of alkaline water brand Essentia, including the company’s founder and CEO Ken Uptain. After two decades on the market, Essentia has developed into a premier bottled water brand that is nearing $180 million in annual retail sales, numbers that have attracted rumors of a potentially colossal exit. Uptain admits that the brand’s remarkable growth has surprised him, yet Uptain, a mild-mannered and reserved man who was semi-retired when he launched Essentia, is taking success in stride. In an interview included in this episode, he says that he continues to run the company the same way he has for years, leading via delegation, trust and instinct. “I make a point not to change,” said Uptain. “Continuity is really critical for the team. If [my employees] look at me and I’m not happy or not in a good mood, it’s a big deal. And so I’m always hearing that being very consistent is so important.” Listen to our full conversation with Uptain, who discussed the genesis and development of Essentia, including the impact of a major brand revamp, and why timing has been so critical to its success. He also spoke about his leadership style and the company’s culture, why all potential employees have to pass “Ken’s Good Guy Test,” and the one thing he’ll never share with his team. This episode is presented by Blue Pacific Flavors. Show notes: 2:10: Interview: Ken Uptain, Founder/CEO, Esssentia — BevNET Managing Editor Ray Latif sat down with Uptain who discussed his journey from real estate developer to bottled water entrepreneur. Uptain explained why he incubated Essentia for years before pressing the gas on retail and distribution in 2012, and why the development of direct store distribution network has been critical to its success. Uptain also shared his perspective that a healthy culture provides the foundation for a successful company and why rewarding employees will always be part of his mantra. Brands in this episode: Essentia

Hugh Thomas and Joe Benn say the best insights and feedback about their brand come from an “Ugly Mob.” It may sound unseemly, but the mob is actually a group of loyal consumers of Ugly Drinks, a flavored sparkling water brand co-founded by Thomas and Benn. Based in the U.K., Ugly made its U.S. debut earlier this year via a direct-to-consumer platform and at independent retailers in metro New York. Despite differences in the British and American beverage markets, Thomas and Benn use a similar playbook for acquiring consumer insights in both countries, one rooted in a constant digital presence and interaction with its fans and customers. “We always have known that this is a digital brand and we think digital first and our consumer does as well,” Thomas said in an interview included in this episode. “In the U.K. we’ve developed a strong social media following with millennials and Gen Z consumers and we knew when we launched in the U.S. that was going to be something that occurred as well; that’s how the brand has developed, that’s how we speak, that’s who we are ultimately as a team.” Listen to our full interview with Thomas and Benn, who discussed growth planning for both the U.S. and U.K. markets and how feedback from the “Ugly Mob” has enabled to company to rapidly iterate and innovate Show notes: 1:33: FOMO? There’s Really No Need For That -- The hosts discussed recent additions to the BevNET Live Winter 2018 agenda, the conference’s list of registered attendees and why you should be wary of waiting to register for the event and the preceding NOSH Live show. They also riffed on Forbes’ annual “30 Under 30” list which includes Taste Radio alums, the DeCicco brothers, founders of Kitu Life, and Eugene Kang, the co-founder of Country Archer. 11:16: Interview: Hugh Thomas & Joe Benn, Co-Founders, Ugly Drinks --  We first featured Thomas and Benn way back in episode 31 of the flagship Taste Radio podcast. That was two years ago, and since then Ugly has undergone a major brand revamp, significantly expanded its retail presence in the U.K., and entered the U.S. market. In an interview with John Craven recorded in London, Thomas and Benn discussed changes in the brand and the U.K. beverage market, how their perspective of Ugly as a “digital brand” has shaped their overall business strategy, and why they are constantly tweaking the brand and products. Brands in this episode: Fiji Water, REBBL, Dry Soda, Ugly Drinks

A five-time NBA champion and 18-time all-star, Kobe Bryant is unquestionably one of the greatest basketball players of all time. Following his retirement from the NBA, his prowess as an investor is proving to be as special as his court vision. Two years after playing his final NBA game, Bryant is now the fourth largest shareholder in fast-growing sports drink brand BodyArmor, having invested a reported $6 million in the company in 2014. Following the Coca-Cola Company’s acquisition of a minority stake in BodyArmor earlier this year, the value of Bryant’s stake ballooned to $200 million, according to ESPN reporter Darren Rovell. Yet  despite its impressive growth, the brand hasn’t yet reached the ultimate goal Bryant envisions for it: becoming the number one sports drink on the market. In an interview included in this episode, Bryant, who has an active role in BodyArmor’s business and marketing strategy, explained how the same ambition that fueled his NBA career drives his passion for beverage. He noted that with co-founder Mike Repole leading the way, the insatiable desire to win permeates every aspect of the brand. “It’s obsessive,” he said. “And it trickles all the way down to the company. We all have that same mindset." Later in this episode, BodyArmor’s vice president of marketing Michael Fedele discussed the company’s relationship with its athlete partners and how it incorporates them into its advertising initiatives. He also spoke about the ways the company quantifies the value of these partnerships, and those with fast-growing sports and lifestyle platforms like the UFC and Spartan Race. Show notes: 3:17: Interview: Kobe Bryant, Investor, BodyArmor -- BevNET’s Ray Latif sat down with Bryant at the 2018 National Association of Convenience Stores show for a brief interview that explores his work with the brand and how he’s leveraged his experience in the NBA to support BodyArmor’s development. 9:00: Interview: Michael Fedele, VP of Marketing, BodyArmor -- Fedele spoke with Latif by weblink about how BodyArmor evaluates and works with athlete endorsers, how relationships with professional athletes have evolved since he worked as a marketer with vitaminwater, and discussed how the company overcame a challenging period early in his career at BodyArmor. Brands in this episode: BodyArmor, Gatorade, Vitaminwater

How did a three-year-old brand with a retail footprint of less than 2,000 locations land $7 million in new capital? Wyatt Taubman, the founder and CEO of wellness shot maker Vive Organic, explained it in three words: “test and learn.” In an interview included in this episode, Taubman offered a detailed look at the Vive’s strategy for raising money since its debut in 2015. From friends and family, to seed funding to the recent completion of the aforementioned $7 million Series A round, Taubman noted that each new step in financing the company was accompanied with learnings about its consumers and the retail channels where Vive excelled. That information was key to winning over investors. “We dove really deep on our early velocity and early performance to identify what we felt was going to be the right focus for us to scale the business,” Taubman said. “And we stayed local in Southern California for the first two years because we wanted to make sure that we figured everything out and solved all the issues that we were facing in a more focused manner. We didn’t want to get ahead of ourselves.” Listen to our full interview with Taubman, who also spoke about the importance of aligning timing and opportunity, the role of competition in the brand’s development and how Vive has worked with its retail partners to drive velocity. Show notes: 1:32: A Quick and Dirty Start -- The hosts riffed on the recent news that functional beverage brand Dirty Lemon has discontinued its CBD variety, discussed the episode’s featured interview and thanked a couple brand owners for their visits to BevNET HQ. 10:08: Interview: Wyatt Taubman, Founder/CEO, Vive Organic --  In a interview recorded at Vive Organic headquarters in El Segundo, Calif., BevNET’s John Craven and Mike Schneider sat down with Taubman for a conversation that spans Vive’s three years in business and includes details about the company’s thoughtful approach to raising capital. Brands in this episode: Dirty Lemon, Vive Organic, H Factor, Pricklee

Lance Armstrong is back. Sort of. Armstrong, who admitted to use of performance enhancing drugs and blood doping while winning the Tour de France, has become a podcaster and investor. Despite his being persona-non-grata at professional cycling events, Armstrong’s analysis of the races has become a popular way for fans to augment their thirst for the Tour, as well as a few other races. As that podcast has grown, cold brew brand High Brew Coffee has started to sponsor it; from a product direction standpoint, it makes sense: the company has started to aim for the cycling community as one of its consumer groups. From a relationship standpoint, it makes sense as well; like Armstrong himself, High Brew is a product of Austin, Texas; and Armstrong is even an investor in High Brew as a limited partner in Charles Street Partners, a local investment firm run by former MLB pitcher Huston Street and event promoter Charles Attal. But still, it presents a question for all food and beverage brands: notably, who do you want to work with? What are the kinds of things that a product endorser can and should bring to the brand? Is it just popularity or notoriety? Is there something like a character requirement? And just how long does it take for a tarnished spokesman to rehabilitate his image and get back in the race? As you’ll hear in this interview with Armstrong, he didn’t hold much back when it came to exploring these questions. This episode is sponsored by Symrise Califormulations. Show notes: 3:18: Interview: Lance Armstrong, Founder, WEDŪ -- BevNET editor-in-chief Jeff Klineman spoke with Armstrong at the High Brew Coffee booth at the 2018 National Association of Convenience Stores show. As part of their conversation, the former cycling star spoke about his podcasts, The Forward and The Move, and the audience he’s attempting to reach with each. Armstrong also discussed sponsors of the podcasts, which include Patron and High Brew, and what the support means for their brands. Brands in this episode: Patron, High Brew Coffee

The latest installment of Taste Radio Insider kicks off with a discussion about the hottest ingredient in food and beverage, CBD. Amid surging interest for the cannabidiol, the hosts examined CBD’s influence on innovation strategies and discussed the factors affecting its future. Later in the show, we feature an interview with entrepreneur, investor, and author David Yeung, who’s the co-founder and CEO of Green Monday, a global platform for plant-based food and lifestyles. Yeung was recently named social entrepreneur of the year by the World Economic Forum, and he is influencing society through food through a set of eateries in Hong Kong, through convincing companies like the MGM Macau Casino and Hotel and more than 600 universities across the globe to not serve meat at least one day a week. Yeung is also the creator of Omnipork, an innovative plant-based meat substitute sold in Asia and akin to domestic brands like Beyond Meat and the Impossible Burger -- albeit marketed a bit differently. The selling points at the root of the Omnipork -- and other vegan products marketed in Asia -- are a bit different from the ones that might stimulate U.S. consumers, and the illustration of those differences is why we sought Yeung’s perspective for this week’s episode. According to Yeung, consumer worries about the safety of food production in China trump even environmental and resource concerns. While at heart there’s a need to feed a population heading towards 10 billion people, he said, the success of any campaign needs to meet the target consumer group. Show notes: 1:20: L.A., CBD and GT -- BevNET’s John Craven and Mike Schneider recapped a recent visit to Los Angeles, which included a handful of interviews recorded for upcoming episodes of Taste Radio Insider. They also discussed the growing market for CBD-infused products in the city, and along with BevNET’s Ray Latif and Jon Landis unpack some of the key issues affecting how they are marketed and sold. 21:55: Interview: David Yeung, Co-Founder/CEO, Green Monday -- In addition to Yeung’s insights into marketing in Hong Kong and China, our discussion profiles an influential international entrepreneur -- one whose work influenced governments and corporations alike. In our conversation, Yeung discussed the reasons he is serving as an investor in both U.S. and international vegan companies, and the kinds of adjustments brands need to make when they seek to sell in China and throughout Asia. Brands in this episode: Erewhon, Vybes, M Kombucha, GT’s Kombucha, Recess, Madre Mezcal, Beanfields, Vive Organic, OWYN, Minor Figures Coffee, Waka Coffee, Omnipork

It was about eight years ago when Hayden Slater received the bad news: his startup juice company, Pressed Juicery, had been ordered to be closed following an inspection by the Los Angeles Department of Public Health. Slater and his two co-founders were newcomers to the food business and didn’t realize that Pressed, which initially made juice out of a local cupcake shop and whose first retail location was a broom closet inside of a yoga studio, lacked the permits necessary to operate. Devastated but determined to learn from the experience, Slater immersed himself in the business of food safety and juice manufacturing, building his own knowledge while also later hiring experts with deep experience in both fields. The learnings and expertise provided Pressed with an operational advantage over other juice companies and were key to fueling its growth, according to Slater, who joined us for a conversation included in this episode. Pressed Juicery is now one of the country’s biggest juice chains with 75 locations and a projected 2019 revenue of $75 million. The efficiencies derived from its operations have also helped the company achieve price points in line with mainstream consumer expectations, which Slater said has been an important goal since the beginning. “Starbucks has essentially trained the world that $5 is an appropriate price to pay for beverage. And my mindset was always, ‘if I can replace [coffee] beans with four to five pounds of produce, just think about the white space and the amount of hands we could get to and what a difference and impact that could make on people’s lives.’” Listen to our full interview with Slater, which includes more about the company’s origins and why building a retail experience around the brand has been so critical to its growth. He also explained his belief that “it’s always about the details” and why chasing white space is as much about location as it is innovation. Show notes: 2:58: Interview: Hayden Slater, Co-Founder/CEO, Pressed Juicery -- Recorded at the offices of Hunt & Gather PR in New York City, Slater spoke with BevNET’s Ray Latif about his decision to launch Pressed following a stint as a TV producer, the trials and tribulations of starting a juice company, and why he and his co-founders eschewed wholesaling their products. He also discussed why calling the FDA was a bad decision in the short term, but paid dividends down the line, why he was adamant that the first dozen locations of Pressed had very heavy doors, the importance of “California to the core” in branding, and how he maintains balance in his life. Brands in this episode: Pressed Juicery, Suja, BluePrint, Starbucks

Taste Radio listeners may recall that we first featured Spindrift founder and CEO Bill Creelman on the podcast in 2016. At the time, Spindrift was undergoing a major shift in its business strategy, discontinuing the craft sodas upon which it was founded to focus on its fast-growing sparkling water line. In the years since, Spindrift has continued to thoughtfully evolve its positioning as a premium and differentiated sparkling water brand in various ways, such as curbing its use of added natural flavors.  Despite a highly competitive environment for sparkling water, Spindrift has succeeded by  staying focused on its own development, according to Creelman, who once again joined us for an interview included in this episode. “It really is not helpful, from my perspective, to dwell on any particular competitor,” he said. “We sit next to them in the space. They’re servicing their folks. We’re doing our thing. And that type of focus has served us well historically and continues to be our modus operandi.” Listen to our full conversation with Creelman and Spindrift SVP of marketing Caroline Kibler, who discussed the continued development of the brand and its marketing strategy, including how actress Kristen Bell came into the fold as a brand ambassador. They also spoke about how the company is building upon its retail and food service relationships, and efforts to add incremental value through product innovation. Show notes: 1:25: Subscriber NOW; NOSH News — If you haven’t already, please subscribe to Taste Radio Insider on iTunes, Spotify, Google Play, Soundcloud or Stitcher. BevNET’s Ray Latif and Mike Schneider and NOSH’s Carol Ortenberg discussed recent funding announcements from notable food brands, including Kite Hill, Kettle & Fire and Once Upon a Farm. They also spoke about the upcoming NOSH Live Winter 2018 conference, including featured speakers, the Pitch Slam competition and Sampling Expo. 18:22: Interview: Bill Creelman, Founder/CEO and Caroline Kibler, SVP Marketing, Spindrift -- Recorded at Spindrift HQ in Newton, Mass., Creelman and Kibler spoke about Spindrift in the context of a rapidly growing flavored sparkling water category and how it is attempting to separate itself from upstart and legacy brands. They also discussed how the relationship with Kristen Bell came together, Spindrift’s long standing partnership with Panera and other fast-casual restaurants and why its product development cycle is longer than other beverage brands. Brands in this episode: Kite Hill, Kettle & Fire, Once Upon a Farm, Spindrift, LaCroix

For Marcus Samuelsson, finding the inspiration to cook new and interesting food is often as simple as opening the front door. Outside, the acclaimed chef, restaurateur and television personality sees a country brimming with vibrant cultures and, with it, an opportunity to learn from their cuisines. His perspective is rooted in the PBS TV series, “No Passport Required,” which Samuelsson hosts. An exploration of the diverse spectrum of immigrant cultures and food in America, the show takes viewers on a road trip across the U.S. Samuelsson’s travels have taken him down new paths of discovery, such as exploring the influence on the Arab-American community in Detroit or diving into the flavors and heritage of Miami’s Haitian community.. “What inspires me is people and the fact that we’re not that different,” Samuelsson said in an interview included in this episode. “We have rituals that may look different depending on where you are in the world, but we all want to have a great meal.” Samuelsson believes that embedded within any great meal is a foundation of sustainable ingredients and of fair wages for the farmers and workers that grow them. His stance has aligned him with product certifier Fair Trade USA, whose recent 20th anniversary celebration in New York City was the setting of our interview. Listen our full conversation with Samuelsson for a discussion about his work with the organization and his take on the most important factors driving change in the restaurant business, as well as the advice he has for newcomers to the food business -- including his younger self. Also included in this episode: a conversation with Fair Trade USA founder and CEO Paul Rice. On the anniversary of the organization’s two decades in existence, Rice discussed the origins of Fair Trade USA, how it has aligned with companies to generate over a half-billion dollars in additional income for farmers and workers and how it plans to effect change in a variety of industries over the next 20 years.   Show notes: 3:05: Interview: Marcus Samuelsson, Chef/Owner, Red Rooster Harlem; Host, “No Passport Required” -- Samuelsson is perhaps best recognized from his numerous appearances on foodie TV shows including “Top Chef Masters,” “Chopped,” and “The Taste.” Born in Ethiopia and raised in Sweden, he first caught the attention of the culinary world at the age of 24, and is known for infusing culture and art into his style of cooking. He’s the owner and head chef of the acclaimed Red Rooster Harlem in New York City along with several other restaurants across the world. Marcus is also a philanthropist, actively involved in UNICEF and a socially conscious entrepreneur, aligning himself with organizations like Fair Trade USA. BevNET’s Ray Latif met up with Samuelsson in New York City, at the celebration of Fair Trade USA’s 20th anniversary, where they spoke about his involvement and shared values with the non-profit. They also discussed the role that nature plays in his style of cooking, the inspiration behind his new TV show “No Passport Required,” which explores immigrant culture and cuisine in America, and the evolution of the U.S. restaurant business and his take on the role and impact of foodie journalism. 20:01: Interview: Paul Rice, Founder/CEO, Fair Trade USA -- It’s been 20 years since Rice dreamed up the idea of an organization that could certify and set standards for products that promote fair wages for coffee farmers and protect the environment. Fair Trade USA has since played an influential role in how companies across the food and beverage industry source ingredients and market their brands. BevNET’s Ray Latif sat down with Rice following the celebration of Fair Trade USA’s 20th anniversary for a wide-ranging interview that includes a discussion about the mission of the organization, why it takes the position of “trade not aid,” why there isn’t a single umbrella organization for fair trade certification and what he believes is the most impactful accomplishment of his career. Brands in this episode: Honest Tea, Coca-Cola, Starbucks, Patagonia

While cold brew has been the fastest-growing segment of the U.S. coffee business in recent years, it’s just now starting to heat up across the pond. London-based Sandows is one of a handful of British coffee companies paving a path for cold brew in the U.K. and was first to market in the country, according to co-founder Hugh Duffie. Taking their cue from speciality coffee brands in the U.S., Duffie and co-founder Luke Suddards created a foundation for Sandows based on direct trade sourcing and ultra-high quality brewing. But Duffie and Suddards knew that the liquid was only one part of the equation. To elicit interest from U.K. consumers who are mostly still unaware of the concept of cold brew coffee, they developed distinctive branding and packaging that could, in Duffie’s words, “sell the product without people even needing to try it.” “We wanted people to get excited the way that we did when we would order these products from the U.S.,” Duffie said in an interview included in this episode. “We wanted to create something that felt true to our experience of that specialty coffee culture.” Hear more from Duffie in the following interview in which he discussed the impact Sandows’ package design has had on awareness and sales. He also spoke about the company’s efforts to expand the market for cold brew in the U.K., how it is educating British consumers about premium coffee and its product and innovation strategy. Show notes: 1:25: Keep It Elevated -- The hosts discussed the recent and abrupt shuttering of Pilotworks and riffed on recent office visits, sights and libations from BevNET CEO John Craven’s visit to London, and notable new products sent to BevNET HQ. Please note that after episode 5, Taste Radio Insider will only be available on a single feed. If you haven't already, subscribe today and don’t miss an episode. 18:22: Interview: Hugh Duffie, Co-Founder, Sandows -- In an interview recorded in London, BevNET CEO John Craven sat down with Duffie for wide-ranging interview that includes his background in the coffee business and what inspired him and co-founder Luke Suddards to launch Sandows. They also discussed the gradual development of coffee culture in the U.K. and how Sandows is positioning itself in the nascent space, the development of the brand’s packaging and name, and the reasoning behind the company’s wide range of products. Brands in this episode: 6AM Health, SpiritFruit, Belgian Boys, OHi Superfood Bars, Neimand Dry Gin, Splinter Group Spirits, Batisite Rhum, R.W. Garcia, Fritos, Sandows

BluePrint founders Zoë Sakoutis and Erica Huss admit they don’t drink as much juice as they used to. It may seem odd that the creators of BluePrint, which pioneered the packaged cold-pressed juice category and helped mainstream juice cleansing, have cut back on their consumption of fruit and vegetable blends. However, Sakoutis and Huss point out that since the launch of their brand in 2007, there’s been a dramatic increase in the amount of information that consumers have about nutrition and healthy foods. Cold-pressed juice and cleansing, which previously embodied the concept of nutrition for many consumers, are now just part of a larger conversation about wellness. “There are different ways to check that box now,” Sakoutis said in an interview included in this episode. “I think everyone is interested in the wellness space right now in a much larger way than they were. It was the spark of something and it was one of the few ways that people could engage. And now I think that there are simply more options, there are more ways to go about it.” That mindset is big reason behind the launch of Sakoutis and Huss’ latest venture, Highway to Well, a podcast focused on “the business of being well.” The show features entrepreneurs who operate in the health and wellness space and explores the trends, fads and triumphs of a rapidly evolving industry. Listen to our full-length conversation with Sakoutis and Huss, in which they shared BluePrint’s origin story, examine how the company navigated early wins and struggles, and how a voicemail left by former Starbucks chairman and CEO Howard Schultz factored into their decision to sell the company. They also reflect on learnings from their unsuccessful foray into the food space with Erzo, a brand of vitamin-infused biscuits, and explained how the podcast has provided a way to address some unfinished business. This episode is presented by Symrise Califormulations.   Show notes: 3:21: Interview: Zoë Sakoutis & Erica Huss, Founders, Blueprint -- As part of a wide-ranging interview recorded in New York City, BevNET Managing Editor Ray Latif spoke with Sakoutis and Huss about the launch of BluePrint and the early days of operating as a direct-to-consumer brand (Zipcars were key), how Tribeca moms ushered the brand’s debut in Whole Foods, the decision to incorporate high-pressure processing as a safety step, and BluePrint’s influential front of the label ingredient list. They also explain why Starbucks’ acquisition of Evolution Fresh accelerated BluePrint’s eventual sale to Hain Celestial and how their next venture, vitamin-enhanced food brand Erzo, was ahead of its time and folded the company prior to a chainwide activation at Target. Finally, they delve into why they got into the podcasting world with Highway to Well and their expectations for the show. Brands in this episode: BluePrint Organic, Suja, Erzo

Jon Sebastiani, the founder of Krave Jerky and Sonoma Brands, might want to invest in your company. Just make sure that you’re not chasing the latest hot trend. He’s really not into that. Sebastiani founded Sonoma Brands, a unique consumer product incubator and private equity firm, in 2015 following the sale of Krave Jerky to The Hershey Co. for $240 million. Earlier this year, Sonoma Brands launched a new $60 million fund and has in recent months deployed the capital to expand its holdings. The portfolio includes a mix of internally developed concepts, such as Smashmallow, Zupa Noma and Peckish, along with investments in high-growth brands like Guayaki, Dang Foods and, most recently, Vintage Wine Estates. In a conversation included in this episode, Sebastiani explained how Sonoma Brands eschews bleeding-edge concepts and trends in favor of opportunities to disrupt established categories through innovation and investment. “When you look at the line of products that we’ve created, including Krave, most of them aren’t highly complicated,” he said. “When you find that right sector or category and design a brand against it, it can become very obvious and generally we look at the size of the addressable market in a way to show true scalability. I don’t want to build a brand that can only live in natural/speciality [retailers].” Also, included in this episode: BevNET’s Ray Latif, Marty Caballero and Jon Landis discussed beverage-related news, trends and innovation in the convenience store channel as viewed at the recently completed 2018 NACS show. Show notes: 1:47: We’ve Got a Knack for NACS -- The hosts chat about news and new products in notable beverage categories, including coffee, bottled water, and kombucha, as seen through the lens of the 2018 NACS show, held Oct. 8-10 in Las Vegas. 14:41: Interview: Jon Sebastiani, Founder, Krave/Sonoma Brands -- In an interview recorded at Natural Products Expo East 2018, Sebastiani sat down with BevNET Managing Editor Ray Latif to discuss the business and investment strategy of Sonoma Brands, how the company’s portfolio is nurtured as a unit, how he’s promoting the Sonoma region as a hub for innovative brands and why he’s back in the wine business after vowing never to return. Brands in this episode: Forto Coffee, High Brew Coffee, Starbucks, La Colombe, Califia Farms, Coca-Cola, Far Coast Coffee, Illy Coffee, Dunkin, McCafe, SmartWater, Essentia, Core Hydration, San Pellegrino, Perrier, Topo Chico, Jarritos, Eternal Water, Qure Water, Sparkling Ice, Avitae, Water Joe, Nestle Waters, Brew Dr. Kombucha, Wonder Drink Kombucha, Koe Kombucha, GT’s Kombucha, Buchi, Peet’s, Revive Kombucha, KeVita, PepsiCo, White Castle, Impossible Foods, Krispy Kreme, Chester’s Chicken, Pixotine, Krave Jerky, Smashmallow, Zupa Noma, Jack Link’s, Oberto, Slim Jim, Chobani, Clif Bar, Peckish, Guayaki, Dang Foods, Hu Chocolate, Vintage Wine Estates

It’s hard to overestimate the impact that Patty Spence, the founder of market research firm SPINS and CEO of stevia-sweetened beverage brand Zevia, has had on the natural food industry. With SPINS, Spence transformed the way that natural product sales data is tracked and aggregated and in doing so created a powerful resource for a fast-growing industry. After departing SPINS, Spence became the CEO of Zevia, a company that he acquired in 2010, and has since played a key role in stevia’s development as a leading natural and zero-calorie alternative to sugar. The sweetener is central to the formulation of Zevia, which is expected to pull in over $200 million in sales this year. In a conversation included in this episode, Spence remarked on the success of both SPINS and Zevia and pointed to a passion for continuous improvement as key to his business philosophy. “We never think we’re at the end point,” he said. “It’s about being one percent better each day, each week than we were before.” Hear more from our conversation with Spence, in which he extolled the importance of marrying personal insights and passion with quantitative data, his perspective on work-life balance and whether a multi-billion dollar exit is imminent for Zevia. Show notes: 2:35: Interview: Paddy Spence, CEO, Zevia & Founder, SPINS -- In this interview, recorded via weblink, Spence spoke to BevNET Managing Editor Ray Latif from Zevia headquarters in Encino, Calif. Spence discussed the origins of his career and what motivated him to launch SPINS, how a decision to cut sugar out of his diet led him to  Zevia, why he believes that in the future “sugar is going to be used -- as it should be -- as a condiment, as a drug,” why all Zevia employees are offered stock in the company, and why Spence believes that it’s critical to be home for dinner every night. Brands in this episode: Kashi, Oregon Chai, Zevia

Matt McLean, founder and titular figure of organic beverage company Uncle Matt‘s, is fond of saying that orange juice is ounce-for-ounce the most nutritious beverage on the market. He might be a little biased; after all, orange juice is the brand’s flagship line. There are, however, a few qualifiers to his promotion of orange juice, notably organic sourcing and high quality standards, each of which are rooted in Uncle Matt’s business philosophy. “We want to be consistently great at everything we do,” he said in an interview included in this episode. “We don’t skimp. We don’t cut corners.” Listen to our conversation with McLean in which explains how the company’s commitment to premium sourcing and production has elicited a loyal following, particularly among natural channel consumers. He also discussed efforts to expand brand offerings and evolve its portfolio to reflect consumer interest in fast growing categories, including energy drinks and kombucha. Also in this episode: BevNET editor-in-chief Jeff Klineman offered insight and perspective into Keurig Dr Pepper’s (KDP) $525 million acquisition of Core Nutrition. Show notes: 1:59: Cann You Make This Conference? -- The hosts discussed BevNET and NOSH’s Cannabis Forum, a half-day session that will explore the emerging cannabis market and how it could impact food and beverages business. 11:45: Interview: Matt McLean, Founder, Uncle Matt’s --  BevNET’s Ray Latif sat down with McLean at Natural Products Expo East 2018, where he discussed the origins of Uncle Matt’s and why he launched the business, how the company cultivates consumer evangelists for the brand, the thought process for entering new beverage categories, and the decision to sell the company to Dean Foods last year. 31:35: Analysis: KDP Acquires Core for $525 Million -- BevNET’s Jeff Klineman breaks down the blockbuster deal, including the timing of the acquisition, why Core was attractive target for KDP, what it means for other KDP’s allied brands, and the impact on Essentia, which is rumored to be for sale. Brands in this episode: Regrained, Predator Endurance, Uncle Matt’s, Mountain Dew, Core Hydration, Fuze, BodyArmor, Fiji Water, Forto, Essentia

No matter what you’re hired to do at Health Warrior, your first assignment is always the same. The company, which makes plant-based snacks and foods, including a flagship line of chia bars, makes all of its new employees build their own desks, without any building materials or instructions. According to co-founder and CEO Shane Emmett, the DIY activity is designed to instill an entrepreneurial mindset from day one. “A start-up is hard,” Emmett said in an interview featured in this episode. “You have to do everything yourself. You have to build the systems while you’re growing the business. [Building your own desk] is a metaphor for the fact that no one’s going to do anything for you.” Since launching in 2011, Health Warrior has become one of fastest growing natural food companies in the U.S., built on a roll-up-your-sleeves approach that permeates every aspect of the company, including sampling events. In addition to desk-building, all employees, including executives, are asked to participate in sampling demos, which Emmett believes teaches them “more about the brand and product than doing anything else.” “You get to have hundreds of conversations with real people that don’t care that you used to be an investment banker… and will tell you exactly what they think of your product,” he said. Listen to our full-length interview with Emmett, who discussed his decision to leave behind a promising career in law and start a food brand, how the company has cultivated and enhanced its relationship with Amazon, why trusting your gut over syndicated data can lead to better decisions, and what he says has been the biggest surprise since the company was founded. Show notes: 1:23: Survey Says! -- Since launching the podcast in April 2016, we’ve heard from many listeners who’ve responded to our call for questions, comments and ideas for future episodes. Thank you to all who’ve reached out -- it’s been a tremendous help to us. And as Taste Radio continues to evolve, we’d like to ask for a little more assistance. We’ve created a short survey that asks listeners a little about themselves and their podcast listening habits. The results of the survey will help us better understand our audience and how to craft new and interesting content. Please take 2-3 minutes to complete it and once you do, you’ll be eligible to win a $25 gift card. 3:17: Interview: Shane Emmett, Co-Founder/CEO, Health Warrior -- In an interview recorded tat Natural Products Expo East 2018, Emmett explained how Health Warrior’s rapid rise was fueled by an early focus on direct-to-consumer sales, a media spotlight on ancient ingredients and serendipitous partnerships, including those with several NFL players and teams. He also discussed how the company’s relationship with its key retail partners, Amazon and Whole Foods has evolved, and how Health Warrior incorporates social mission into its business strategy. Brands in this episode: Health Warrior

It would be fair to say that things are going well for Country Archer. But it wasn’t always that way. A maker of clean-label meat snacks, the brand’s flagship jerky line is the fastest growing in its category among natural retailers, and the company recently announced $10 million in new funding from its primary investor, Monogram Capital. Nevertheless, not too long ago, Country Archer faced rejection in the very retail channel in which it’s now the fastest growing; in fact, it had been written off as a “convenience store” product. Yet, tenacity, innovation and a little bit of luck go a long way. We spoke with Country Archer co-founder and CEO Eugene Kang about the brand’s development and growth through those tough earlier days, and how it stayed competitive amid the craze for Krave Jerky. We also discussed the incredible story behind Country Archer’s partnership with iconic Sriracha brand Huy Fong Foods and how it became a gamechanger for the company. Also in this episode: a conversation with BevNET assistant editor Marty Caballero on beverage-related trends and innovation from the recently held Natural Products Expo East 2018. Show notes: 2:02: Back On Top -- The hosts discussed the creation and launch of Taste Radio Insider, a show specifically focused on news, trends and insights in the food and beverage industries. They also chat about recent visits to BevNET HQ, including representatives from Rocket Fuel, Smart Cups and BRWD. 15:20: Interview: Eugene Kang, Co-Founder/CEO, Country Archer -- In this interview, recorded at Natural Products Expo East 2018, Kang spoke with BevNET CMO Mike Schneider about the origins of Country Archer and why he wanted the brand to be the “Sam Adams of jerky,” how the company approached a competitive environment for jerky, particularly during the development of Krave, and how its partnership with Huy Fong Sriracha became a major turning point for the brand and helped it to break into the natural channel. 34:49: Beverage Trendspotting at Expo East 2018 -- BevNET’s Ray Latif and Marty Caballero hash out some of the most notable drink trends from the annual trade show, including an uptick in carbonated teas and coffee, the infusion of plant-based milk into cold-brew products and a relatively quiet show for kombucha. Brands in this episode: Rocket Fuel Coffee Milk, Smart Cups, BRWD Energy Drink, Jose Gourmet, Country Archer, Krave, Sound Tea, Teavana, Bhakti, Cham Cold Brew, La Colombe, Chameleon Cold-Brew, Rise Brewing Co., Koia, Remedy Organics, Brew Dr. Kombucha, Humm Kombucha

It may be hard to imagine, especially for millennials and Gen-Zers out there, but there was a time in the not-so-distant past when organic food, sustainable sourcing and fair trade were uncommon sights in the food and beverage industry. Yet, thanks to innovative entrepreneurs like Marci Zaroff, these concepts have now reached the mainstream. Zaroff has been at the forefront of progressive food and lifestyle trends for nearly three decades. She’s a serial entrepreneur who pioneered eco-friendly fashion wear and textiles with Under the Canopy and Metawear and is currently the CMO and co-founder of plant-based seafood brand Good Catch. In this episode, Zaroff spoke about the origins of her career and why she’s urging companies to incorporate ethical sourcing and sustainability into their brand strategies. “The products we’re creating are about no compromise,” Zaroff said. “The sustainability, the fair trade, the ethically made -- these are value adds. So that it’s not ‘why would you buy this, or why would you eat this, or why would you use this?’ It’s ‘why wouldn’t you?’ It’s about getting more, not giving something up. And I think that’s the big point of difference.” Listen to the full interview with Zaroff, in which she described entrepreneurship as a “perpetual yo-yo,” discussed the importance of vetting investors and shared her take on the budding business of cannabis. Show notes: 1:27: We’re Evolving! -- BevNET is proud to announce the launch of Taste Radio Insider, a show specifically focused on news, trends and insights in the business of food and beverage. We’ll continue to feature long-form interviews with the industry’s tastemakers and pioneers in our flagship Taste Radio podcast. Meanwhile, Taste Radio Insider will include interviews with the industry’s movers and shakers and feature discussion on emerging trends, innovation and news of the week from our regular cadre of hosts including John Craven, John Landis, Carol Ortenberg, and others on the BevNET team. We launch Taste Radio Insider on Friday, Sept. 28 and the show will be available for streaming and download on tasteradio.com, iTunes, Stitcher, Google Play and Soundcloud. 3:06: Interview: Marci Zaroff, Founder, MetaWear/Good Catch -- Since cutting her teeth in the food business nearly 30 years ago, Zaroff has played an influential role in the business of ethically sourced consumer products and food. In our interview, recorded at Natural Products Expo East 2018, she explained what it means to be a “post-modern organic” entrepreneur and takes us through the early years of her career from her work with The Institute for Integrative Nutrition to the launch of her first business, eco-friendly lifestyle brand Under The Canopy. She also discussed her decision to leave Under The Canopy and explained why it was “the most liberating and bittersweet day” of her life and what it taught her about vetting investors. Zaroff also discussed why embedding sustainability and organic sourcing into new CPG brands is “about not being left behind,” how to approach consumer education when pioneering a new business concept and offered her perspective on the future of cannabis-infused foods and beverages. Brands in this episode: Good Catch Foods

According to the Oxford English dictionary, a Renaissance man is defined as “a person with many talents or areas of knowledge.” It’s an apt description for Ben Branson, the founder and CEO of Seedlip, an innovative brand of non-alcoholic distilled spirits. A branding and design specialist by trade, Branson’s passion for botany, history and alchemy led him to distillation, a craft in which he’s become a self-taught expert. What began as a hobby has since transformed into Seedlip, a highly publicized and sought after brand that in just three years since launch is now carried by hundreds of the world’s top restaurants, bars and retailers in over 20 countries. In addressing the dilemma of “what to drink when you’re not drinking,” Seedlip is aiming to give mixologists a new tool to create unique and sophisticated non-alcoholic drinking experiences. In an interview included in this episode, Branson spoke about his vision for a non-alcoholic spirit and how he’s managed the rapid growth and development of Seedlip. Show notes: 2:36: Interview: Ben Branson, Founder/CEO, Seedlip -- In an interview recorded by weblink, Branson spoke with BevNET Managing Editor Ray Latif about the origins of Seedlip and how he identified an opportunity to innovate in the multi-billion dollar spirits industry. Branson discussed how he bridged the gap from a passion project to a brand, the story of how Seedlip's first sale led to an invite to Buckingham Palace, how the brand elicits trial and awareness through design and storytelling, Branson’s 10-second sales pitch for Seedlip, and what he drinks when he is drinking alcohol. 34:50: Expo-sure in Baltimore -- The hosts convene in the Taste Radio studio for a debrief on the recently held Natural Products Expo East 2018. They discuss the impact of Hurricane Florence on attendance at the annual event, exhibitor reaction to the show and notable food trends on display at Expo East, including a continued uptick in new jerky and dried fruit brands coming to market. Brands in this episode: Seedlip, Mother Kombucha, Tribucha, Country Archer, RIND Snacks, Sky Valley Foods, Lavva, Stryve, Ayoba-Yo, Brooklyn Biltong, Fishpeople, Peckish

In his career as a chef, Roy Choi has broken all the rules and written a few new ones. But the award-winning food truck pioneer and restaurateur still respects some time-honored traditions. Take fermentation, for example. While fermented foods have become trendy in recent years, they’ve been a staple of Asian cuisine and been a constant presence in his cooking. It’s one of the reasons that a recent partnership with KeVita, which makes probiotic beverages, kombucha and drinking vinegars, was an easy decision. “In the home, I grew up with this whole refrigerator full of fermentation, and to me it’s just called food,” Choi said in an interview included in this episode. And while Choi’s disposition is more skater than spokesman, it’s been his deft ability to bridge the gap between counterculture and mainstream that’s made him such an appealing figure in the restaurant business and beyond. In our interview, Choi spoke about his influential role as a celebrity chef and his approach to working with brands, how Los Angeles culture is reflected in his cuisine, and the advice he has for food journalists and critics (it might not be what you expect). Choi is preparing to debut his latest venture, an L.A.-themed restaurant in Las Vegas, in December. The new eatery is likely backed by outside investors, betting that Choi’s fame and fare will draw the masses. But what if you’re not a well-known and successful chef, but rather a young food entrepreneur looking to raise capital for your idea? If you are a young food entrepreneur seeking investment for you startup who doesn’t happen to also be a well-connected celebrity chef, however, there are still thousands of eager angel investors that might be just willing to throw a few bucks your way. And if enough of them do, you might just see your brand get off the ground. Of course, we’re talking about crowdfunding, which at a glance seems like a relatively simple concept. But there are dozens of crowdfunding platforms and plenty of pitfalls in the process. How do you best position yourself for a win? Enter Cheryl Clements, founder of Pieshell, a crowdfunding platform specifically designed for food and beverage entrepreneurs. In an interview, Clements discussed the origins of Pieshell and how the service works, along with tips of the trade and valuable advice for anyone seeking crowd-sourced investment. Show notes: 2:31: Interview: Roy Choi, Celebrity Chef/Founder, Kogi -- Recorded by phone, Choi spoke with BevNET Managing Editor Ray Latif about why he aligned with probiotic drink brand KeVita on a new campaign, offered up his take on trendy food concepts, shared his belief about the unifying power of food, and discussed media scrutinization of his restaurants and projects. 17:33: Interview: Cheryl Clements -- Clements visited BevNET HQ for a interview with Project NOSH editor Carol Ortenberg and spoke about why she launched Pieshell and mission behind the crowdfunding platform. She also discussed the importance of collecting feedback and data from a crowdfunding campaign and why delivering value to investors is critical to a winning strategy. 41:04: A Project No More -- The hosts banter about a the recent name change for our NOSH vertical, the upcoming Expo East trade show and examine a new energy drink from Welch’s. Brands in this episode: KeVita, Honest Tea, Koia, Country Archer, Righteous Felon Jerky Cartel

It would seem that Andrew Zimmern, the host and co-creator of the popular television series “Bizarre Foods,” is willing to try anything at least once. Over the course of the show’s 12 seasons, Zimmern has chowed down on stomach-churning foods like raw pig testicles, a frog's beating heart and cobra penis. Yet for someone with such an adventurous palate, Zimmern is particular about trendy food brands. In an interview included in this episode of Taste Radio, Zimmern derided the health and wellness food space as loaded with “snake oily people [who] take advantage of needy other people with untransformed trauma issues in their life.” “There are people who are doing really amazing things… if folks can make people’s lives healthier and easier through food, bravo, fantastic,” he continued. “But there’s so much crap in that arena and people trying to sell things based on the buyer’s shame experience.” Listen to our full interview with Zimmern, who is an occasional advisor and mentor to early-stage food entrepreneurs, in which he expounds on his perspective about food brands promoted as health and wellness products, offered his take on cultural appropriation in food, and discussed his belief that the strongest attribute one can have is vulnerability. Also included in this episode: a conversation with Intelligentsia Coffee CEO James McLaughlin, who presides over one of the most influential roasters and retailers of the past two decades. The company operates a dozen cafes in four U.S. cities and, along with a thriving e-commerce business, continues to expand. We met with McLaughlin at Intelligentsia’s newest cafe in Boston’s Post Office Square, where he discussed his personal journey from a jaded Chicago attorney to the head of a coffee company, how Intelligentsia maintains its role as a trendsetter and innovator and whether Cleveland could be the right fit for its next cafe. This episode is presented by NVE Pharmaceuticals. Show notes: 3:12: Interview: Andrew Zimmern, Host/Co-Creator, “Bizarre Foods” -- Project NOSH editor Carol Ortenberg caught up with Zimmern in Minneapolis where he was speaking at an event for the food and beverage division of the MN Cup, a startup competition hosted by the University of Minnesota. As part of the conversation, Zimmern discussed the role of food as a cultural medium that unites people, why he has a bone to pick with the natural food industry, and the careful path companies should take when attempting to mainstream exotic foods. 26:14: Interview: James McLaughlin, CEO, Intelligentsia Coffee -- Lauded for its irrepressible commitment to quality, direct trade sourcing and a unique barista training program, Intelligentsia has consistently set the bar for the retail coffee industry. BevNET Managing Editor Ray Latif met with McLaughlin at the company’s new coffee bar in downtown Boston where they discussed Intelligentsia’s careful approach to expansion, why every detail matters for a super-premium brand, and his perspective on continued consolidation in the coffee business. 45:04: We’re In The Sussudio -- The hosts convene to chat about recent visits to the office, including executives from upstart hydrogen water brand Susosu Water and the co-founders of chai concentrate maker company Chai Party. They also discussed our Elevator Talk series, which showcases up-and-coming food and beverage brands and how companies can take part, and noshed on a few notable products sent to the office over the past week. Brands in this episode: Intelligentsia Coffee, Freshe, José Gourmet, Sound Craft Seltzer, Atlas Provisions, Bohana, Tosi, Kind Bar

Take a stroll down the snack aisle of any grocery store in America and there’s a strong chance that you’ll spot a row of playfully designed pastel bags emblazoned with the words BOOM CHICKA POP in a large hot pink font. One could read the labels from across a room; according to Angie Bastian, the co-founder of better-for-you snack brand Angie’s Boomchickapop, that’s the point. “It’s our job to deliver good food, but let’s do something more than that,” Bastian said in an interview included in this episode of Taste Radio. “Let’s celebrate who we are. Let’s do it in a way that… reflects the simplicity and fun of the food.” Since Bastian and her husband Dan launched the company in 2001, it has evolved from a tiny operation selling kettle corn at farmers' markets and fairs to an ubiquitous retail brand with an estimated $100 million in sales in 2017. Success often yields suitors and last year Angie’s Boomchickapop was acquired by ConAgra Foods for $250 million. In an interview included in this episode of Taste Radio, Bastian spoke about the development of the brand, including its foray into retail stores, how femininity and fun were incorporated into a game-changing package revamp and about the company’s process for choosing the right financial partners at different stages of growth. About a dozen years before the launch of Angie’s Boomchickapop, a couple of Brown University graduates moved to Nantucket and started selling juice blends packaged in recycled wine bottles. Their business was the forerunner to Nantucket Nectars, an iconic brand in its own right, one that’s now part of the Keurig Dr Pepper portfolio. One of those co-founders was Tom First, who has since become a respected investor and advisor in the food and beverage industry and is currently an operating partner with Massachusetts-based private equity firm Castanea Partners. We spoke with First about positive business habits that he’s adopted during his career, along with those that he’s identified in other up-and-coming entrepreneurs We also explore negative habits that he picked up along the way and how he overcame them. Show notes: 3:44: Interview: Angie Bastian, Co-Founder, Angie's Boomchickapop -- Recorded in downtown Minneapolis, Bastian spoke with Project NOSH editor about the origins of her company, including the early days of bootstrapping and selling popcorn at home games of the NFL’s Minnesota Vikings, why she believes in celebrating “the feminine with food,” and how that perspective played into a celebrated package revamp and why she views ConAgra, which acquired the company in 2017, as a partner that could “help make us better.” 26:34: Interview: Tom First, Operating Partner, Castanea Partners -- First spoke with BevNET Managing Editor Ray Latif about business habits that positioned himself for success as one of the co-founders of Nantucket Nectars along with those that he’s identified in other entrepreneurs. As part of the conversation, First explains why not being defensive about feedback was critical early in his career, why good leaders build great teams and trust people to do their jobs and the importance of face-to-face communication. 52:31: The Cup Runneth Over -- The hosts are joined by Ortenberg, who recently returned from Minneapolis and who spoke about her visit to the offices of General Mills and meeting with the food and beverage division of the MN Cup, which is startup competition hosted by the Carlson School of Management at the University of Minnesota. The hosts also discuss PepsiCo’s announced agreement to acquire SodaStream, a maker of tabletop carbonated water machines, for $3.2 billion. Brands in this episode: Angie’s Boomchickapop, Nantucket Nectars, Pepsi, FUZE, Jeni’s Ice Cream, Essentia, Brew Dr. Kombucha, Yasso, Mostly Made, North Mallow, Darling Dill Pickle Dip, Punk Rawk Labs, SodaStream

Zach Koff, the chief operating officer of beloved and fast-growing burger chain Shake Shack, is well aware that Americans are increasingly health conscious and savvy about what they eat. Yet when it comes to a good, old-fashioned meal of a burger, fries and a shake, Koff believes that most folks will choose to part with their kale and quinoa and opt for an indulgent experience. That perspective, along with a focus on a high-quality ingredients and great taste, make up the core of Shake Shack’s business philosophy and, according to Koff, are the primary reasons behind its success. “Look, I think everybody’s super conscious of what they’re putting into their bodies and they want real ingredients,” Koff said in an interview included in this episode of Taste Radio. “And ever since the beginning, we’ve made it our mission to make sure that’s exactly what we’re using. We use high quality, premium ingredients… all the things that are going into the indulgent items are great ingredients. And I think that resonates with people who are thinking about just what they’re going to eat. But, man, when they want a cheeseburger they still want it to taste great. And that’s what we hope they trust us for every single time.” Listen to our full conversation with Koff, who also explained how Shake Shack curates its menu and embraces limited-edition items (eel burgers!), the company’s strategy for building brand loyalty and why the chain isn’t planning on a plant-based burger anytime soon. Also in this episode: Dirty Lemon co-founder/CEO Zak Normandin returns to the podcast to discuss the evolution of his functional beverage brand. Normandin, who first appeared in episode 50, took us on a deep dive into the company’s innovative direct-to-consumer model, including its text message ordering system, and explained why experiential moments have been critical to its marketing strategy. He also offered his take on the future of e-commerce and why grocery stores are here to stay. This episode is presented by Symrise Califormulations. Show notes: 2:00: Interview: Zach Koff, COO, Shake Shack -- Since Shake Shack opened its first location in 2004, the restaurant chain has become one of the most hyped and fastest-growing in the U.S. The company now operates nearly 200 stores across the U.S. and internationally and is opening new outposts at a rapid pace. Founded by restaurateur and Union Square Hospitality Group CEO Danny Meyer, Shake Shack is led by CEO Randy Garutti and COO Zach Koff. In this phone interview, BevNET Managing Editor Ray Latif spoke with Koff about how the company has maintained its high standards and rapport with customers while continuing to expand its reach with new locations. 22:38: Interview: Zak Normandin, Co-Founder/CEO, Dirty Lemon -- While Dirty Lemon, which markets functional beauty and detox beverages, is known for an eye-catching Instagram account and its high-profile collaboration with Vogue magazine, the company has caught the attention from many in the food and beverage industry for a direct-to-consumer distribution model that aims to upend traditional routes to market. Following up on our interview with Dirty Lemon’s co-founder and CEO Zak Normandin back in episode 50 of the podcast, John Craven and Mike Schneider spoke with him again for a deep dive into the company’s business and marketing strategy. 47:31: BodyArmor & The Pillars of a Great Brand -- The hosts chat about a recent visit by Eric Bonin, the founder of Pillars Drinkable Yogurt, to BevNET HQ. They also discuss the news the Coca-Cola Co. has acquired a minority stake in fast-growing sports drink brand BodyArmor and revisit our memorable interview with co-founder Mike Repole in episode 44 of the podcast. Brands in this episode: Shake Shack, Dirty Lemon, Pillars Drinkable Yogurt, Coca-Cola, BodyArmor, Gatorade

While debate over the country's travel and immigration policies continues to dominate the news cycle, Christopher Kimball is thinking beyond borders. The founder of iconic cooking show “America’s Test Kitchen,” Kimball believes that all food has a cultural value with the potential to bypass walls and transcend politics. “You almost can experience a culture through the food,” he said in an interview included in this episode of Taste Radio. “There’s context around [a] recipe, and you learn a lot about the people. And nobody can stop that from coming across the border.” Exposure to global flavors and cooking techniques are rooted in the philosophy of Kimball’s latest venture, food media platform Milk Street. Founded in 2015, Milk Street, which produces a television show, magazine, website and podcast, expands upon Kimball’s long-held belief that -- with the right guidance and well-tested recipes -- everyone can learn how to make good food at home. Listen to our full-length interview, in which Kimball discussed Milk Street’s mission in further detail, offered his take the evolution of the American palate and the food industry as a whole, talked about why he believes flavor is more meaningful than any trend, and shared the proudest achievement of his storied career. Show notes: 2:25: Interview: Christopher Kimball, Founder, Milk Street/America’s Test Kitchen -- Since 1980, Kimball has built a food media empire, one that includes “America’s Test Kitchen” and magazines Cook’s Illustrated and Cook’s County. In 2015, Kimball founded Milk Street, a company focused on instructional recipes and techniques inspired by global cuisine. In this interview, recorded at the company’s headquarters in downtown Boston, Kimball explained his perspective that, at its core, there is nothing “authentic” about food, which he views as a “river that keeps moving,” discussed what he learned about making scallion pancakes in Hong Kong and dining in Denmark, shared his stance on trendy buzzwords and meal kits and why flavor “is what’s missing in the discussion” about organic food. 40:40: Does Jay-Z Drink Kombucha? -- The hosts discussed news in the booming business of kombucha, including a new line launched by Starbucks-owned Evolution Fresh and moves by leading players Humm and Brew Dr. They also riffed on a handful of new and innovative products to hit the office, including those from healthy and sustainable snack brand Amazi, Shaka Tea and Chameleon Cold-Brew. Brands in this episode: Evolution Fresh, Brew Dr. Kombucha, Humm Kombucha, Wonder Drink, Amazi, LÄRABAR, Häagen-Dazs, Chameleon Cold-Brew, Kanguru Energy, NuttZo, Shaka Tea, Laphroaig

Stop us when this sounds familiar: two young entrepreneurs have an idea for a disruptive food concept, but lack experience and need help -- with everything. In the case of Amanda Klane and Drew Harrington, who together launched frozen Greek yogurt brand Yasso while fresh out of college, identifying and aligning with the right partners meant building around their vision of success. “When we started the business, we were 23,” Klane said in an interview included in this episode of Taste Radio. “We clearly knew we didn’t know everything. It was ‘how do we find people that are smarter than us and can provide assistance and support, but also allow us to do what it is we love to do and grow the brand the way we want to?’” The strategy has paid dividends. Since its launch in 2009, Yasso, which is positioned as a healthier and low-calorie alternative to traditional ice cream brands, has become a bona fide star in the freezer aisle, racking up over $82 million in sales last year. As part of our interview, Klane and Harrington discussed the inspiration behind the brand, how they identified an opportunity to disrupt a legacy category, the importance of value-added financial partners, and why trash cans became a key part of the brand’s marketing strategy. Pizza and ice cream is, of course, a popular pairing. So to go with Yasso’s healthier take on the latter, how about a serving of Cali’Flour? The fast-growing brand sells vegetable-based, gluten-free frozen pizza crusts that are made with just four ingredients. Founded in 2015 by Amy Lacey, Cali’Flour has attracted a loyal following and established a thriving direct-to-consumer business. In a recent interview, Lacey spoke about staying ahead of a hot trend, how the brand incorporates consumer feedback into its R&D strategy, and why the company doesn’t make hero products. Show notes: 2:35: Elevation, Enlightenment, Expo -- The hosts discuss the migration of Elevator Talk to YouTube and Instagram TV, the release of BevNET Magazine’s July/August 2018 issue and cover story on the “31 of the most powerful women in the industry,” the upcoming Natural Products Expo East show, and a bevy of new and interesting products that arrived at the office over the past week. 14:26: Interview: Drew Harrington and Amanda Klane, Co-Founders/Co-CEOs, Yasso -- Harrington and Klane are the founders of Yasso, a popular ice cream brand that uses Greek yogurt as the base of its tasty treats. The childhood friends and co-CEOs recently sat down with Project NOSH editor Carol Ortenberg and BevNET CMO Mike Schneider, where they spoke about the brand’s ascendance, its innovation and marketing strategy and the keys to its partnership with majority investor Castanea Partners. 35:39: Interview: Amy Lacey, Founder/Owner, Cali'flour Foods -- Lacey sat down with BevNET CMO Mike Schneider at the 2018 Summer Fancy Food Show, where they spoke about the launch and development of Cali’Flour, which is promoted as the “Original Cauliflower Pizza Crust.” Lacey, who participated in the Pitch Slam competition at NOSH Live Summer 2017, discussed the brand’s origins, how it has attempted to separate itself from competing brands and why listening to its customers has been critical to its growth. Brands in this episode: Mother Kombucha, Up Mountain Switchel, Mother Beverage, Dirty Lemon, Mikey’s, Crispy Green, Yoplait, Red Bull, Yasso, Ben & Jerry’s, Annie’s, Nantucket Nectars, Halo Top, Enlightened, Arctic Zero, Cali’Flour

When considering business decisions, Rip Pruisken, the co-founder and CEO of fast-growing snack brand Rip Van Wafels, asks himself a simple question: “Is it true?” In an interview included in this episode of Taste Radio, Pruisken stated his belief that at the foundation of every decision is a known truth that, when identified and accepted, will present a clear conclusion. “You’re trying to really look at the reality and trying to diagnose, ‘Okay, well, is this strategy really leading to my goals? Are the people on our team really the right ones to achieve those goals? Are the goals reasonable in the first place?’” he said. “And so, once you go through this iterative process on a regular cadence of ‘is it truing?’ these different facets of your goals, your work machine and the outcomes, you’re… going to understand how to goalset better and then also how to adapt better as a result of your execution through that process.” Trusting the process has yielded retail relationships based on value and velocity. As part of the interview, Pruisken discussed the origins for the brand of stroopwafels, a traditional Dutch snack comprised of two thin wafels with a caramel filling in between. He also detailed how Rip Van identifies and leverages captive audiences, such as getting placement in the kitchens of Silicon Valley tech companies, and how it has taken alternative paths to retail for the product, which is now sold at a number of grocery and coffee chains, including 12,000 Starbucks locations nationwide. Like Pruisken, Ely Key, the co-founder and CEO of Up Mountain Switchel, sells a product steeped in cultural traditions. Promoted for its sweet and savory drinking experience and gut health benefits, switchel has been pegged as a trendy beverage to watch for the past few years. In a conversation included in this episode, Key spoke about Up Mountain’s efforts to build education and awareness for the brand through storytelling, why listening to its customers yielded critical information about their purchasing decisions, and the importance of working with and learning from your competitors. Show notes: 2:23: A Gut Feeling About This Episode: The hosts examine the emergence of shrub and switchel beverages amid growing consumer interest around gut health, discuss top headlines on BevNET and Project NOSH, and chat about a few recent visitors to the office. 16:55: Interview: Rip Pruisken, Co-Founder/CEO, Rip Van -- Recorded at Dave’s Coffee in Providence, R.I., Pruisken discussed the launch and development of his stroopwafel brand, which he co-founded in 2010 while an undergraduate at Brown University. Pruisken spoke about the brand’s evolution -- from sales to college students to tech firms in Silicon Valley to Starbucks cafes -- and what he’s learned about patience, strategy and meeting Howard Schultz. 43:10: Interview: Ely Key, Co-Founder, Up Mountain Switchel -- In this interview, recorded at the 2018 Summer Fancy Food Show in New York City, Key shares details about the early days of his brand, how he and his co-founders navigated common mistakes without losing their shirts, why he urges business partnerships with family and friends, and how staying close to the ground -- and its primary consumers -- has shaped the company’s communications strategy. Brands in this episode: GT’s CocoYo, Coconut Cult, Element Shrub, CideRoad, Vermont Village, Fizzy Fox, Superior Switchel, Up Mountain Switchel, Sip City, False-Ox, Bragg’s, MatchaBar, Smashmallow, Juice Press, Kween Foods, Rip Van, Chobani

Reflecting on a 31-year-career that has seen him evolve from an acclaimed chef and founder of an award-winning restaurant group to a media personality and successful CPG food entrepreneur, Rick Bayless points to authenticity as the guiding principle in his own journey and as an indispensable element to success in the food business. "I want the real deal,” Bayless said in an interview included in this episode of Taste Radio. “I don't want to modify a recipe just to make it more mass." As part of our conversation, Bayless discussed the origins of his food career, the launch, development and eventual sale of his packaged food brand, Frontera Foods, why he was ahead of the game on clean labels and transparency, and his take on the future of food. Like Bayless, Susie Fogelson also has her share of experience at the intersection of food and media. For nearly 15 years, Susie spearheaded marketing strategy for the Food Network and Cooking Channel, culminating in her role as the senior vice president of marketing & brand strategy. In our second interview, Fogelson shared insights gleaned from her career at the Food Network, including the importance of purpose-driven marketing and why transparency is an opportunity for brands to tell a story. Also included in this episode: a conversation with Jamie Meltzer, the founder and CEO of Watermelon Road, an upstart brand of fruit jerky and the winner of NOSH Live Summer 2018’s Pitch Slam 4. Show notes: 1:42: Meals, Wheels and West: The hosts discussed Expo West housing, the business of meal kits, including the recent shuttering of Chef’d, and WeWork’s transition to a meatless office culture. 12:02: Interview: Rick Bayless, Founder, Frontera Foods -- Recorded at the 2018 Fancy Food Show, Bayless, known for his expertise in Mexican cooking and cuisine, discussed how he cut his teeth in the food business as the host of the PBS series “Cooking Mexican,” and the development of his acclaimed restaurant group. He also spoke about entering the packaged food business with Frontera Foods, a brand of gourmet Mexican products that includes salsas, sauces, and meals and its acquisition by ConAgra Foods in 2016 for $108.9 million, a sale that Bayless fleshed out in the interview. 34:23: Interview: Susie Fogelson, Founder, F&Co -- After 15 years leading marketing efforts at the Food Network and Cooking Channel, Fogelson founded founded F&Co., a boutique consultancy that works with food brands to develop a blueprint for storytelling and experiences. In our conversation, recorded at the 2018 Summer Fancy Food Show, she offers her perspective on the evolution of the food space and how brands can best communicate with their consumers. 55:23: Interview: Jamie Meltzer, Founder, Watermelon Road -- Meltzer sat down with us following her big win and experience in NOSH Live’s Pitch Slam 4, and discussed her experience in the competition, finding her brand’s voice and what’s next for her brand. Brands in this episode: Chef’d, Blue Apron, Hello Fresh, Frontera Foods, Hippeas, 4505 Meats, Watermelon Road

Brian Rudolph is a big believer in cold calling. The co-founder and CEO of Banza -- a brand of chickpea-based pasta that’s promoted as a protein-rich, gluten-free and nutritious alternative to traditional varieties -- said that while rejection is to be expected with unsolicited outreach, persistence and civility have led to big wins for the company. “We got rejected all the time,” Rudolph said in an interview included in this episode of Taste Radio. “Sometimes people just don’t answer, but you have to recognize that it’s okay to follow up. And a lot times we wouldn’t get a response until the fourth or fifth time. So many of our early retail relationships came from cold outreach. You’d be surprised; you can cold call the headquarters of a retailer and say ‘who’s the buyer for XYZ?’ [and] you’ll find who it is, and just leave them a voicemail. Of course, be polite, but be polite and relentless.” The tenacity has paid off for Banza, which just four years after its launch has become one of the top-selling pasta brands at Whole Foods and Target. Banza is carried at over 8,000 retail locations, is a category best-seller on Amazon and has attracted a rabid consumer following. As part of our interview, Rudolph spoke about the roots of his business, including the impact of Banza’s appearance on a reality TV competition, why he’s positioning the brand as an “agent of change,” when to turn down new retail opportunities, and the company’s innovative method for collecting consumer feedback. Also in this episode: A conversation with MatchaBar co-founder/CEO Graham Fortgang. Positioned as a healthier alternative to traditional energy drinks and coffee, MatchaBar has embraced an unconventional approach to marketing its beverages and primary ingredient, ceremonial grade matcha. Fortgang discussed the company’s approach to disrupting the energy category, how MatchaBar aligns with influencers and measures their reach and impact, and the company’s process for identifying and providing value to its retail partners. We also sit down with founders of Simply Soupreme, Jackie Greene & Taylor Rossi, who were victorious in BevNET Live’s New Beverage Showdown 15. Show notes: 2:10: Craven’s Cooler: The hosts chat about a Brooklyn Crafted Happy Hour at BevNET HQ, a sampling of King’s Brew Nitro-Infused Cold Brew Coffee, detoxwater Cryptokiwi and running into the founder of Chi Kitchen Kimchi. 11:45: Interview: Brian Rudolph, Co-Founder/CEO, Banza -- Alongside his brother and co-founder Scott, Rudolph launched the chickpea-based pasta brand in 2014. In our interview, recorded at the 2018 Summer Fancy Food, Rudolph discussed the early days of Banza, how an appearance on CNBC’s “Restaurant Startup” accelerated its growth, the company’s mission to be “the Chobani of pasta,” and the brand’s approach to evaluating investment opportunities and attracting new retail partners. 33:05: Interview: Graham Fortgang, Co-Founder, MatchaBar -- A fast-growing maker and retailer of matcha drinks, the company operates cafes in New York and Los Angeles and its ready-to-drink beverages are sold nationwide at Whole Foods. At the 2018 Summer Fancy Food, Fortgang spoke about how the company works with and provides value to its retail and influencer partners and measures the relationships using tangible metrics. He also discussed MatchaBar recent completion of an $8 million round of funding that attracted investment from music producer Diplo and NFL Super Bowl MVP Von Miller, and an innovative marketing initiative launched in collaboration with Facebook and Whole Foods. 52:40: Interview: Jackie Greene & Taylor Rossi, Founders, Simply Soupreme -- Greene & Rossi, are the founders of Simply Soupreme, a brand of super-premium bottled soups. Victorious in BevNET Live’s New Beverage Showdown 15, Greene and Rossi discussed their big win and talked about their experience in the Showdown and the next steps for the company, which was awarded $10,000 in prizes.

A co-founder of Boston Beer Co., the maker of Samuel Adams, Rhonda Kallman has seen her share of success. Yet while she’s been to the top of the mountain, she’s also seen its nadir. Despite the ups and downs of her nearly three decades in the beverage business, she’ll tell you that there’s been one constant: there’s no substitute for entrepreneurship. Kallman‘s latest project, Boston Harbor Distillery, extends a career that began in 1984 when she partnered with Jim Koch to create the now iconic Samuel Adams brand. Her path from Sam to spirits included both remarkable success and a decade of adversity, forcing her to overcome several personal struggles and the failure of a new brewing venture. In an interview recorded at her distillery in Dorchester, Mass., Kallman spoke about the defining moments of her journey, her methods for identifying disruptive concepts, why authenticity is the key to marketing innovation and the words that lifted her during the most challenging point of her career. Also included in this episode: a conversation with Greg Steltenpohl, the founder and CEO of plant-based beverage company Califia Farms. Known as one of the foremost innovators in the beverage industry, Steltenpohl, who is also the founder of super-premium juice brand Odwalla, discussed the development and impact of business habits that he’s adopted during his nearly four decades in business. This episode is presented by Watermelon Road. Show notes: 2:51: Incubate, Communicate, Masticate -- The hosts discussed highlights and notable exhibits at the 2018 Summer Fancy Food Show, including the event’s “Incubator Village,” which featured 11 incubators from across the U.S., among them the Chobani Incubator, The Hatchery, and CommonWealth Kitchen. They also spotlight Alpha Food Labs’ “The Future Market” which showcased innovative brands Yappah and Ocean Hugger, and chatted about a few interesting products sampled at the show, including those from Peekaboo Ice Cream, Pan’s Mushroom Jerky, Harney & Sons Cold Brew Nitro Tea, Tiny Hero Foods, and GT’s Kombucha. 12:14: Rhonda Kallman, Co-Founder, Boston Beer Co./Founder, Boston Harbor Distillery -- Kallman shared stories about the early days of Samuel Adams and how the brand focused on an authentic message to drive trial and achieve traction; how she navigated a challenging and ultimately unsuccessful new venture in beer; why she saw an opportunity to innovate in the spirits business; and why it’s critical for brands in emerging categories to work together. 36:33: Greg Steltenpohl, Founder/CEO, Califia Farms -- Recorded at the 2018 Summer Fancy Food Show, Steltenpohl offered his take on important business habits and practices, including why listening is essential for successful leaders; how Califia uses “huddles” to create spaces for dialogue; how best to capture innovative ideas; and how to identify and avoid ruts. Brands in this episode: Yappah, Ocean Hugger, Peekaboo Ice Cream, Pan’s Mushroom Jerky, Harney & Sons, Tiny Hero, GT’s Kombucha, Samuel Adams, Boston Harbor Distillery, Odwalla, Califia Farms

Nothing says 4th of July like BBQ, fireworks and a special edition of Taste Radio. In this episode we highlight the insights and business lessons from four remarkable leaders who joined us on the podcast in the first half of 2018:JUST founder and CEO Josh Tetrick offered his take on systemic problems within the current food system and the singular operating principle that drives JUST’s mission. REBBL CEO Sheryl O’Loughlin spoke about the role of empathy and compassion in building successful teams and relationships, and why expressing vulnerability is a critical component of leadership. We also listened as Jagermeister CEO Jeff Popkin explained the importance of being authentic and transparent with consumers, and RXBAR co-founder and CEO Peter Rahal discussed the steps leading up to a major turning point for the brand -- one that is often credited for its remarkable success. Show notes: 2:11: You’ve Got Mail -- The hosts respond to emails sent in by Taste Radio listeners and answer questions about upcycling food waste and working with manufacturing/co-packing partners. 9:50: Josh Tetrick, Founder/CEO, JUST -- Formerly known as Hampton Creek, JUST merges biotechnology and plant-based ingredients to create environmentally friendly foods, and is best known for its vegan mayo and cookie dough. The company recently introduced a vegan scrambled egg product and is currently working on lab-grown and plant-based meat. Tetrick originally joined us in Episode 95. 20:18: Sheryl O'Loughlin, CEO, REBBL -- Throughout her 25-year career as an entrepreneur and executive, O'Loughlin has been known a passionate leader with a deep commitment to social responsibility. Prior to joining REBBL, she led Clif Bar as its CEO for nearly 10 years and later co-founded and helmed organic baby food company Plum Organics. O'Loughlin was originally featured in Episode 97. 30:35: Jeff Popkin, CEO, Mast-Jagermeister -- With over two decades of experience in the beverage business, Popkin has been at the forefront of several emerging drink trends having held key leadership roles at Red Bull and Vita Coco. Popkin, who was originally featured in Episode 102, is currently the CEO of Mast-Jaegermeister U.S. 35:52: Peter Rahal, Co-Founder/CEO, RXBAR -- Launched in 2013, RxBar quickly became one of the fastest growing nutrition bar brands in the US, with net sales of approximately $120 million in 2017. RXBAR was famously acquire last year by the Kellogg Co. for $600 million. Rahal originally joined us in Episode 109. Brands in this episode: WTRMLN WTR, Misfit Juicery, JUST, REBBL, Clif Bar, Plum Organics, Jagermeister, Red Bull, Vita Coco, RXBAR

How does an industry insider gauge the viability of up-and-coming trends? Well, if you’re Bill Weiland, you draw upon decades of experience... and you absolutely consult with your dogs. A veteran of the natural food business for nearly 40 years, Weiland is the founder and CEO of Presence Marketing, the largest independent broker for natural and organic brands in the U.S. He’s also the co-founder of BIGR Ventures, a growth equity fund focused on promising early-stage natural and organic products, and whose portfolio includes fast-growing brands REBBL, High Brew Coffee and Bonafide Provisions. In an conversation recorded at BevNET Live Summer 2018, we spoke with Weiland about cutting his teeth in natural foods, his perspective on how the industry has “grown up,” how he identifies disruptive brands and concepts and, as noted, why his dogs play such an important role in cultivating the product mix for Presence. Also in this episode: An interview with Alex Whitmore, the founder and CEO of premium chocolate maker Taza Chocolate. Recorded at Taza’s facility in Somerville, Mass., Whitmore discussed the story behind the brand, how its focused and uncompromising approach to quality has differentiated Taza from the competition, the evolution of its product mix, and why only recently the company decided to accept outside investment for the first time. This episode is presented by Simply Soupreme. Show notes: 2:44: Cocktails and Dreams (and Pâté and Chocolate): The hosts chat about a recent visit to and tour of the Taza Chocolate factory, mange on organic charcuterie from Les Trois Petits Cochons and test out a countertop cocktail machine called Bibo Barmaid. 13:00: Interview: Bill Weiland, Founder/CEO, Presence Marketing: In a wide-ranging interview, Weiland discussed his background and how he cut his teeth in the food and beverage business, key figures and mentors that helped shape his career, surprising trends and categories that have taken hold in food and beverage, and opportunities and challenges for natural and organic brands as e-commerce retail continues to expand and evolve. 36:38: Interview: Alex Whitmore, Founder/CEO, Taza Chocolate: An influential name in premium chocolate, Taza churns out its bold flavored, organic chocolate using the same stone-ground production methods since it launched 2006. The brand has been at the forefront of the premium chocolate category, driven by high quality standards in sourcing and ingredients. At the company’s production facility, located just a few miles from BevNET HQ, Whitmore spoke about Taza’s origins, the development of its brand and vertical integration strategy, and the company’s approach to innovation. Brands in this episode: Les Trois Petits Cochons, Bibo Barmaid, Taza Chocolate, REBBL, Bonafide Provisions, Ancient Nutrition, Eternal Water, High Brew Coffee

When it debuted in 2005, Perfect Bar was a tough sell to retailers unfamiliar with the concept of a refrigerated protein bar. But Leigh and Bill Keith, who co-founded the brand along with four other siblings and developed the products based on a family recipe that uses healthier ingredients, slowly achieved traction for Perfect Bar through persistence and a focused business strategy. The brand is now carried at thousands of retail chains across the country and is the leader of the blooming set. We caught up with Leigh and Bill at NOSH Live Summer 2018 and discussed the company’s journey to become, in their words, a 13-year overnight success, and how intense sampling efforts and grassroots metrics were critical to the brand’s development. The British novelist and author William Thackeray is quoted as saying that “Successful people aren’t born that way. They become successful by establishing the habit of doing things unsuccessful people don’t like to do.” But what are those things, those habits? We’ll be asking that very question to many successful entrepreneurs in new and upcoming episodes of the podcast, starting with Daina Trout, who is the co-founder and CEO of leading kombucha brand Health-Ade. In an interview recorded at BevNET Live Summer 2018, Daina discussed specific habits that have helped her achieve repeatable, positive outcomes and avoid routine mistakes. Also in this episode: A review of recent top headlines in the beverage business with BevNET assistant editor Marty Caballero. Show notes: 2:45: BTS at BevNET Live/NOSH Live -- The hosts discuss a few behind-the-scenes stories from the NOSH Live sampling experience, beta-testing and brand introductions at BevNET Live (Rise Brewing Co., meet Rise Kombucha!), Mike’s sticker pranks and more. 12:50: Interview: Bill & Leigh Keith, Co-Founders, Perfect Bar -- BevNET CMO Mike Schneider met with Bill and Leigh at NOSH Live Summer 2018 where they spoke about the brand’s origins and founding story, the innovative way that Perfect Bar sourced data in its early days, how changes in grocery and creativity were crucial in its growth and the importance of the family story for branding. 43:00: In the Newsroom -- BevNET assistant editor Marty Caballero joins the podcast to discuss the recent decision by Howard Schultz to step down as chairman of Starbucks, and Miller Coors’ acquisition of San Francisco-based kombucha brand Clearly Kombucha. 46:44: Interview: Daina Trout, Co-Founder/CEO, Health-Ade Kombucha -- Trout explains how a monthly strategy day and one-on-one weekly manager meetings have supported the company’s growth and her development as a leader and why accepting every media opportunity turned out to be a bad habit that she has since changed. Brands in this episode: Hella Cocktail Co., Evy Tea, Rise Brewing Co. Rise Kombucha, Perfect Bar, Starbucks, Clearly Kombucha, Canvas, Health-Ade Kombucha

A disillusioned accountant quits his job and enters the coffee industry, where he builds a thriving direct-to-consumer business selling high-test coffee beans -- that’s the short take on Mike Brown, the founder and CEO of Death Wish Coffee. But there’s a longer tale to be told, and in this week’s episode we sat down with Brown, who launched Death Wish in 2012, to talk about his unconventional brand, which is promoted as “The World’s Strongest Coffee.” In our conversation, Brown discussed the company’s origins and early struggles, the evolution of its e-commerce strategy and approach to community-building, and the amazing story of how Death Wish scored a free Super Bowl ad. To pair with the coffee, we also have a serving of pancakes. While Aunt Jemima and Bisquick may be the two best known brands in what’s traditionally been a sleepy category, retailers aren’t sleeping on Birch Benders, which launched in 2011 and markets traditional and functional pancake mixes, including its best-selling Paleo variety. The fastest-growing brand in the category across all channels, Birch Benders products are now available nationwide in more than 8,000 retailers, including Target, Whole Foods, Safeway, Sprouts. We spoke with founders Matt LaCasse and Lizzi Ackerman about how they identified and assessed the market opportunity for a premium pancake mix, why gut instinct is a key component of the brand’s innovation strategy and how they overcame a global egg shortage that nearly derailed a critical retail partnership. Show notes: 1:24: NYC, VC, NBS: On location at BevNET Live Summer 2018, the hosts remarked on a pervasive sense of enthusiasm at the event, discussed John Craven’s interview with Vita Coco co-founder and CEO Mike Kirban, and shared their thoughts on a few of the participants from New Beverage Showdown 15. 8:50: Interview: Mike Brown, Founder/CEO, Death Wish Coffee -- In our interview, recorded in the Taste Radion studio at BevNET HQ, Brown spoke about what makes the company’s e-commerce strategy so effective and explained why customer acquisition is “all about a relationship.” He also explained how a feature on “Good Morning America” almost ruined the brand, the company’s all-in approach to winning a free Super Bowl ad, and why he believes that “brands will have to be the media companies of the future.” 39:22: Interview: Matt LaCasse and Lizzi Ackerman, Co-Founders, Birch Benders -- Recorded at NOSH Live Summer 2018, LaCasse and Ackerman explained how they identified an opportunity to innovate in the pancake mix category and how they achieved traction with the brand. They also discussed the role of data in business planning and new product development and why “at the end the day, you have to trust your gut about things.” Ackerman also explained why it’s important for entrepreneurs to “get a little over your head sometimes.” 59:36: Tribute: Anthony Bourdain -- Ray and Mike shared their thoughts on the recent passing of Bourdain, a cultural and culinary icon whose influence was felt across the food and beverage world. Brands in this episode: Vita Coco, Origin Almond, Death Wish Coffee, Birch Benders

Even as one of the pioneers of the super-premium coffee set often referred to as “third-wave,” Blue Bottle founder James Freeman says he was never interested in being ahead of the curve. For Freeman, creating an innovative and lasting brand is “about working on the negative space.” Joining Taste Radio for a conversation in this week’s episode, Freeman explained how Blue Bottle has built a unique platform differentiated by ultra high quality products and service by “figuring out what is there and shouldn’t [be] rather than figuring out is not there and should be there”. The strategy has attracted a loyal consumer base, as well as a powerful strategic partner in Nestlé , which last year acquired a majority stake in the company for a reported $500 million. Listen to our full-length interview with Freeman, who also discussed the origins and development of Blue Bottle, his perspective on the premiumization of coffee and his vision for the future of the company. Also included in this episode: a conversation with Jesse Merrill, who’s attempting to change the perception of cottage cheese with innovative and fast-growing brand Good Culture. Merrill explained the company’s approach to creating an elevated consumption experience, detailed the two core values that guide its innovation strategy and discussed why he believes in an attitude vs. aptitude hiring process. And in the latest edition of Elevator Talk, we spoke with Melissa Mutterspaugh, the founder of Mountain Mel’s, a maker of medicinal herbal teas formulated for holistic health and well-being. Show notes: 2:02: NOSHing Live: On location at NOSH Live Summer 2018, the hosts discuss products and presentations featured at the event. 10:05: Interview: James Freeman, Founder, Blue Bottle Coffee -- Freeman spoke with BevNET assistant editor Martín Caballero about the remarkable journey of third-wave coffee roaster and retailer Blue Bottle Coffee. Freeman discussed the company’s business and innovation strategy, Starbucks’ influence on the coffee business; why he believes “enthusiasm is infectious,” and his dream to “drive across the U.S. and never stop for an inadequate coffee.” 37:16: Interview: Jesse Merrill, CEO/Co-Founder, Good Culture -- In an interview with Project NOSH editor Carol Ortenberg, Merrill spoke about how the Good Culture has attempted to change the perception of cottage cheese by creating an elevated consumption experience, the two core values that guide its innovation strategy and why he believes in an attitude vs. aptitude hiring process. 1:02:20: Elevator Talk: Melissa Mutterspaugh, Owner, Mountain Mel's -- Mountain Mel’s is a maker of medicinal herbal teas formulated for holistic health and well-being. From mental clarity and stress relief to digestion and immunity, each variety of the brand’s loose leaf teas is designed for a specific function. We spoke with Mutterspaugh about the mission and growth strategy for her budding brand. Brands in this episode: Bohana, Highland Farm Foods, Rind Snacks, Watermelon Road, Peeled Snacks, Athletic Brewing Co., Blue Bottle Coffee, Peet’s Coffee, Starbucks, Activate Drinks, Good Culture, Mountain Mel’s

Behind the camera, Academy Award-winning director Steven Soderbergh has taken on all types of challenges in filmmaking, from shooting low-budget indie movies with a handheld camera to helming blockbuster franchise flicks starring some of Hollywood’s biggest names (the “Ocean’s Eleven” series). However, as he tells it, that’s nothing compared to running a spirits brand. “This is like shooting a movie every day for the rest of your life,” he said in an interview included in this episode of Taste Radio. “There’s just no pause button. And if you slow down, the person behind you with their brand is just going to run right over you.” Soderbergh is the creator of Singani63, a unique spirit distilled from grapes indigenous to the Andes Mountains of Bolivia. Previously a devoted vodka drinker, Soderbergh fell for singani while on location (in Bolivia) filming the movie “Che” in 2007 and felt compelled to bring it to the U.S. market. Technically defined as a brandy, singani is relatively unknown to American consumers and Soderbergh has had a front row seat to the challenges of launching a brand with a high education factor. As part of our conversation, Soderbergh discussed how he’s leaned on his experience as a storyteller to drive the creative vision for the brand, parallels between the movie and beverage businesses and why he’s having more fun running a spirits company than filmmaking. In our second interview, we go from singani to Sheets-- as in Nate Sheets, the founder and CEO of the top-selling honey brand in America, Nature Nate’s. A former marketing executive, Sheets started with a single beehive but now has a company that will produce over 20 million lbs. of honey this year. Sheets explained how the combination of a highly effective label revamp and an intense focus on micro-marketing and innovation helped fuel the company’s evolution. He also discussed why his wear-it-on-your-sleeve spirituality has been a key component of the company’s mission and business strategy. And in the latest edition of Elevator Talk, we’re joined by Hansen Sheih, the founder of One Culture Foods, a maker of Asian-inspired sauces and instant noodle cups. Show notes: 2:30: A Sweet and Spicy Homecoming: The hosts crunch and munch their way through a swath of snacks brought back from the Sweets & Snacks Expo, an annual convention showcasing new candy and snack products. They also feel the heat from samples of Olde Virden Red Hot sprinkles and chat about a recent interview with Mike Brown, the founder of “World’s Strongest Coffee” brand Death Wish Coffee. 13:51: Interview: Steven Soderbergh, Filmmaker & Creator of Singani63 -- From critically acclaimed films “Sex, Lies and Videotape” and “The Limey” to Hollywood blockbusters “Erin Brockovich,” and “Traffic,” Soderbergh has been hailed as one of the most influential filmmakers of his generation. While the Academy Award-winning director continues to make his mark in the movie business, he’s hoping to do the same off-screen as a beverage entrepreneur. We sat down with Soderbergh at ThirstBoston, an industry event showcasing innovation and education in the world of craft cocktails, where he spoke about his unique spirit brand Singani63 and his experience wading through the beverage business. 36:33: Interview: Nathan Sheets, President/Chief Steward, Nature Nate’s -- In an interview recorded at BevNET HQ, Sheets discussed the rise of Nature Nate’s from its humble beginnings to being the number one honey brand in America. As part of our conversation, he explained how micro-marketing has yielded significant traction for the brand and why he believes that “if you’re not failing enough, you’re not trying enough new things.” 58:41: Elevator Talk: Hansen Sheih, Founder/CEO, One Culture Foods -- A maker of sauces and instant noodle cups infused with global flavors, One Culture Foods is focused on creating convenient, crafted products for at-home chefs and everyday consumers alike.

Pretty much everyone has heard of Pirate’s Booty, the ubiquitous puffed cheese snack known for its quirky branding and eat-the-whole-bag appeal. If you’re in the food and beverage business, you might have heard of Robert Ehrlich, the creator of Pirate’s Booty. But to know the name is not necessarily to know the man. Inventive, eccentric, fearless, creative, and above all fun, Ehrlich has been extremely successful as a food entrepreneur; the sale of Pirate’s Booty netted him over $70 million. Money, however, hasn’t changed his passion for new and innovative ways to disrupt the food business. Inthis episode of Taste Radio, Ehrlich discussed what he’s learned from the Pirate’s Booty days, his approach to brand and product ideation, and why he may be creating new snacks until he’s 99 years old. Also in this episode: a conversation with Jim, Jake and Jordan DeCicco, the brothers and founders of Sunniva Super Coffee, a brand of functional coffee drinks enhanced with MCT oil and protein. While the DeCicco brothers have only been in business for a couple years, their youthfulness in age (Jim, the oldest brother, is just 25) and experience hasn’t stopped them from getting off to a roaring start, highlighted by an appearance on “Shark Tank” earlier this year. The DeCiccos discussed the origins of Sunniva, swimming with the Sharks and how their networking prowess has resulted in a roster of remarkable relationships (including WeWork co-founder Adam Neumann and NFL legend Boomer Esiason). And in the latest edition of Elevator Talk, we’re joined by Breezy Griffith, the co-founder and CEO of Skinny Dipped, a young, fast-growing brand of chocolate-covered almonds. Show notes: 2:25: Network With Interesting Folks and Hire Them: The hosts riff on networking opportunities at the upcoming BevNET Live and NOSH Live Summer 2018 conferences, with 1,000 industry professionals expected to attend the events. They also chat about a recent Boston Magazine profile on Bill Creelman, the founder and CEO of surging sparkling water brand Spindrift, featuring context on the man, brand and category from BevNET CEO John Craven, who’s quoted extensively in article; the U.S. launch of U.K.-based brand and New Beverage Showdown 13 finalist Ugly Water; and BevNET’s affordable and effective job board. 10:15: Interview: Rob Ehrlich, Founder, Pirate’s Booty/Vegan’s Rob’s -- Recorded at Natural Products Expo West 2018, Ehrlich discussed his post-Pirate’s Booty business ventures, including Skinny Pop and Vegan Rob’s. He explained why he’s “always taking pitches,” constantly iterating and innovating with Vegan Rob’s by focusing on fast-moving trends and staying close to the ground by listening to feedback from “store employees, to consumers, to the kids to even the people on the line who make the products.” 29:24: Interview: The Brothers DeCicco, Founders, Sunniva Super Coffee -- We’ve heard many Taste Radio guests say that you can’t make it in the food and beverage business without hustle. Well, the word defines Jim, Jake and Jordan DeCicco, brothers and founders of Sunniva Super Coffee. In an interview recorded at BevNET HQ, they explained how their hard-charging approach to business and networking has resulted in the brand’s early success and an appearance on the ABC hit show “Shark Tank.” 54:04: Elevator Talk: Breezy Griffith, Co-Founder/CEO, Skinny Dipped -- Launched on a dining room table in Seattle, Skinny Dipped, a young, fast-growing brand of chocolate-covered almonds was co-founded by Breezy Griffith, who shared with us the vision and grand plans for the brand, all included in this edition of Elevator Talk. Brands in this episode: Madi, Spindrift, Ugly Drinks, Pirate’s Booty, Vegan Rob’s, Sunniva Super Coffee, Skinny Dipped

When it comes to entrepreneurship, Clayton Christopher believes that “you can’t read the book; you gotta live it.” And live it he has; Christopher is best known as the co-founder of Sweet Leaf Tea, acquired by Nestlé Waters in 2011, and Deep Eddy Vodka, which just five years after its launch was sold to Heaven Hill Distilling for a reported $400 million. Yet even as a highly successful entrepreneur and investor, Christopher, currently the co-founder and managing director of private equity firm CAVU, has always looked beyond simply achieving a desired end result. In an interview included in this episode of Taste Radio, he urged business owners “to appreciate and cherish the journey,” a perspective that will yield a rare and valuable currency few will ever grasp. As part of our conversation, Christopher also delved into why he believes that “the need for human capital is greater than it’s ever been,” how board and management teams can most effectively work together, and why entrepreneurs should spend less time on adding new distribution and instead focus on “creating a success story” inside individual stores. This episode also features an interview with another “kitchen to exit” entrepreneur: John McDonald, the founder of iconic craft beer company Boulevard Brewing. McDonald, who founded Boulevard nearly three decades ago, is something of a godfather in the beer business. In our conversation, he spoke about the origins of the company and its early days as a pioneer of the craft beer category through to its 2013 acquisition by Duvel Moortgat USA. And in this week’s edition of Elevator Talk, we hear from Kabir Gambhir, the founder and CEO of innovative beverage brand Bevea. Show notes: 2:42: Four Letter Brands LIVE -- The hosts chat about recent visits to BevNET HQ by BKON, maker of innovative brewing machines and Waku, a wellness tea brewed with 20 super herbs from the Andes Mountains of Ecuador. The hosts also discuss the speaker lineups at the upcoming BevNET Live Summer 2018 and NOSH Live Summer 2018. 12:09: Interview: Clayton Christopher, Co-Founder, Sweet Leaf Tea/Deep Eddy Vodka/CAVU -- At Natural Products Expo West 2018, Christopher sat down BevNET editor-in-chief Jeff Klineman and discussed his remarkable journey as an entrepreneur and how he advises and invests in fast-growing brands. 36:58: Interview: John McDonald, Founder, Boulevard Brewing Co. -- Boulevard has led the craft scene in the Midwest and is the largest specialty brewer in the region. Brewbound assistant editor Justin Kendall recently visited Boulevard HQ in Kansas City, Missouri and as part of their conversation, McDonald shared war stories from Boulevard’s journey and why he never allowed himself to believe that the company was going to succeed. 1:04:50: Elevator Talk: Kabir Gambhir, Founder/CEO, Bevea -- Gambir is the founder and CEO of Bevea, a recently launched brand that markets innovatic tonics made with organic coffee fruit, ginger and botanicals. Kabir recently visited BevNET’s West Coast branch in San Diego, where he joined us for an interview included in this edition of Elevator Talk. Brands in this episode: BKON, Waku, Coolhaus, Hippeas, Chef’d, Biena, Kodiak Cakes, Essentia, Vita Coco, Sweet Leaf Tea, Deep Eddy Vodka, Boulevard Brewing Co., Bevea

If you are going to have the occasional indulgent dessert, at least make sure it’s worth indulging on. Greg Fleishman, a veteran CPG executive and co-founder of organic baking kit brand Foodstirs, has made that the simple guiding principle of Foodstirs, the organic baking kit brand he helped launch alongside co-founder Galit Laibow and actress Sarah Michelle Gellar in 2014. Launched as a direct-to-consumer subscription service before expanding into retail, the brand has set out to disrupt a sleepy baking mix category with innovative products that merge high-quality, sustainable ingredients and indulgent flavors. In an interview with the Foodstirs founders included in this episode of Taste Radio, Gellar explained that they view themselves as customers of the brand as much as owners, an outlook that’s shaped how Foodstirs considers innovation and ingredients. “I think we’ve elevated sourcing when it comes to baking,” Gellar said. “I feel very confident in saying there is no baking mix whose ingredients cannot only be sourced as ethically [and] that tastes as delicious as ours. It’s been a personal mission for us. And when I say personal mission, I mean that literally.” Listen to our full interview with Gellar, Laibow and Fleishman in which they discuss Foodstirs’ rapid growth, the brand’s approach to new product development and innovation, and why they see the brand as taking a new tack on fresh for center store grocery. Also included in this episode: a conversation with Dan Schorr, the founder and CEO of provocative ice cream brand Vice Cream. As part of our discussion, Schorr explained how his personal journey as marketing executive and cancer survivor has shaped the business and marketing strategy behind the “unapologetically indulgent” Vice Cream brand, which has grown quickly in the two years since its launch and now available in more than 5,000 grocery stores across the U.S. We also review a spate of significant name leadership changes and corporate earnings reports with BevNET assistant editor Marty Caballero and chat with Matt Oscamou, the co-founder of Weller, a brand of hemp-infused coconut bites in the latest edition of Elevator Talk. Show notes: 2:21: Bust a Move -- The hosts banter about the recent office expansion at BevNET HQ. Landis chats about his recent visit to probiotic beverage company Urban Farm Fermentory. The hosts also discuss the speaker lineups at BevNET Live and NOSH Live. 11:28: Interview: Sarah Michelle Gellar, Galit Laibow & Greg Fleishman, Co-Founders, Foodstirs -- Speaking of our live events… if you attended or livestreamed our NOSH Live Winter 2016 conference you may recall our interview with the founders of Foodstirs, a maker of organic baking kits. In the time since Foodstirs has ramped up its retail presence and extended its product mix. Project NOSH editor Carol Ortenberg met up with Sarah, Galit and Greg at Natural Product Expo West 2018 where they spoke about the mission, positioning and business strategy behind the brand. 35:29: Interview: Dan Schorr, Founder/CEO, Vice Cream -- A provocative ice cream brand is trying to scoop the competition with an “unapologetically indulgent” approach. It’s called Vice Cream, and there’s a compelling backstory to the brand and founder, Dan Schorr, who visited BevNET HQ for a conversation about the origins of Vice Cream and its unorthodox approach to marketing. 59:57: In the Newsroom -- BevNET assistant editor Marty Caballero joins the podcast to discuss notable leadership changes and earnings reports in the non-alcoholic beverage business. 1:03:12: Elevator Talk: Matt Oscamou, Co-Founder, Weller -- Weller, a brand of sweet and savory hemp-infused coconut bites, is promoted as “a new kind of wellness.” We caught up with co-founder Matt Oscamou at Expo West 2018, where he gave us the pitch on Weller and how it’s attempting to make its mark in the snack aisle, all included in this edition of Elevator Talk.

Here’s a hypothetical question: What if we were to tell you that one could start a food company and in less than five years sell it for $600 million? Would that be something you’d be interested in? (That was a rhetorical question.) As unlikely as it sounds, that’s exactly what happened to Peter Rahal, the co-founder and CEO of RXBAR. Launched in 2013, RXBAR, which markets clean label protein bars, quickly became one of the fastest growing snack brands in the U.S. The company had net sales of approximately $120 million in 2017 and in October was acquired by the Kellogg Company for the aforementioned $600 million. We recently sat down with Rahal to discuss the incredible growth of RXBAR, including the decision that sparked a major turning point for the brand, and how being “miserably uncomfortable for the past five years” has helped him grow as a leader. Here’s another hypothetical question: what if you could buy a countertop appliance that would enable you to make RXBARs at home? How about one that could make your favorite style of beer? Well, you’re in luck! That’s if you want the magic beer machine, not the protein bar one; that doesn’t exist…. yet. Founded in 2010, PicoBrew is a fast-growing maker of automatic brewing appliances designed for small craft beer producers and homebrewers. Co-founder and CEO Bill Mitchell joined us for an interview about how the appliances are disrupting the beer industry’s traditional three-tier system, the company’s long-term vision is and how he expects it to evolve and expand into other beverage categories. Now, how about a snack with that homebrewed beverage? Consider AvoLuv, a new brand of chips made from avocados. Founder and CEO Eric Healy spoke with us about the development and business strategy behind AvoLuv and what he’s looking for from investors -- all included in the latest edition of Elevator Talk. Show notes: 2:35: Trendspotting In South America -- Project NOSH editor Carol Ortenberg recently returned from a trip to Chile and Argentina and shared her thoughts on food culture, interesting ingredients, and novel brands in the two countries. The hosts also chat about recent visits to BevNET HQ from the founders of Ruby Rockets and Nitro Beverage Co. and encourage other brand owners to make a trip to see us. 9:58: Interview: Peter Rahal, Co-Founder/CEO, RXBAR -- Six months after the sale of RXBAR, Peter Rahal spoke with Project NOSH editor Carol Ortenberg about the launch and rapid development of the company. Among topics of discussion: how Rahal, a self-described introvert, was forced into uncomfortable situations that eventually made him a better leader; how the brand’s revamp was a “leap of faith” and why Rahal believed that the company “couldn’t play the same game, from a design perspective, as everyone else,” and “needed to take a risk.” 39:13: Interview: Bill Mitchell, Co-Founder/CEO, PicoBrew -- In its eight years on the market, PicoBrew has has attracted significant interest from consumers, professional brewers and investors, having raised $20 million from 50 funding partners, including Zx Ventures, the global incubation arm of Anheuser-Busch InBev. Mitchell sat down with Brewbound editor Chris Furnari and discussed the company’s origins and business strategy, including how it plans to disrupt the market for hyperlocal craft beer. 1:04:39: Elevator Talk: Eric Healy, Founder/CEO, AvoLuv -- We met Eric Healy at Natural Products Expo West 2018, where the founder and CEO spoke with us about his avocado-based snack brand AvoLuv and the innovation behind its unique products. Brands in this episode: The Not Company, RxBar, Coronado Brewing Co., Rogue Ales, Avoluv

Courtney Reum wants food and beverage entrepreneurs to ask themselves one question: how can I make my company more ‘techable’? Reum is the co-founder of M13, a brand development and investment firm focused on “accelerating businesses at the nexus of consumer products, technology, and media.” Founded in 2016, M13 has investments in many well-known brands, including Lyft, Pinterest, Blue Bottle Coffee, Pressed Juicery and Snap. In an interview included in this episode of Taste Radio, Reum, who along with brother Carter launched M13 following the sale of their spirit brand Veev, spoke about his belief that the fundamentals for food and beverage business are evolving and, how companies can use technology to directly reach and better understand their consumers. “We’re getting so much data where it’s easier than ever to find your tribe, to get cohort data, that almost every brand its techable to some degree,” Reum said. Hear much more from Reum in our interview, including lessons from the rapid development of Veev, how brands can best identify white space in a crowded consumer products marketplace and M13’s philosophy regarding investment and incubation. Also in this episode: A conversation with Wing Lam, the wild and winsome co-founder of Wahoo’s, the iconic Southern California-based restaurant chain which serves Mexican cuisine tinged with Brazilian and Asian flavors. Lam discussed how Wahoo’s, which celebrated its 30th anniversary this year, has maintained and nurtured the spirit of its first location as it has expanded and how the company, known for its partnerships with surfers and surf-focused brands, identifies authentic partnerships. And in the latest edition of Elevator Talk, we’re joined by Simon Cheng, the CEO and co-creator of Pique Tea, a brand of “cold brewed tea crystals” that dissolve in water. Show notes: 2:23: From One Costa to the Another -- A couple of our esteemed hosts took some much deserved time off last week. Mike was in Costa Rica while John Craven visited Santa Monica; the pair discussed notable libations and foods during their travels. Ray chatted about attending a premiere event for the HBO drama “Westworld,” and the show’s partnership with Westward Single Malt Whiskey, described as “a grain-to-glass celebration of the American pioneer spirit.” 9:18: Interview: Courtney Reum, Co-Founder, Veev/M13 -- Recorded at M13 offices in Beverly Hills, Courtney Reum discussed the backstory and mission behind the investment/incubation/accelerator firm. As part of the conversation, Reum explained how M13 was created “as a company for starting companies where we use a playbook approach of repeatable behaviors… to demonstrate success across different brands and categories" and why they “really believe in the convergence of consumer brands, media and tech.” 43:33: Interview: Wing Lam, Co-Founder, Wahoo’s -- If you’ve spent any time in Southern California and hankered for a fish taco, you’ve probably been to Wahoo’s. We sat down with co-founder Wing Lam at the company’s location in Torrance, Calif and discussed how Wahoo’s which just celebrated its 30th anniversary and has over 60 locations in the U.S. and one in Japan, has grown over the years and how it’s become an institution in surfer/extreme sports community. 1:00:06: Elevator Talk: Simon Cheng, CEO/Co-Founder, Pique Tea -- Simon Cheng is the CEO and co-creator of Pique Tea, the maker of “cold brewed tea crystals” that dissolve in water. We caught with Simon at Expo West 2018 and connected for this edition of Elevator Talk. Show notes: Brands in this episode: Westward Single Malt Whiskey, KeVita, Pressed Juicery, Kite Hill, Blue Bottle Coffee, Daily Harvest, Rebloom, Chomps, Pique Tea

A self-described “entrepreneurial junkie,” Lance Collins -- despite remarkable success in the beverage business -- is itching for his next fix. Collins, the creator of Fuze, Nos, BodyArmor and Core, is already quite wealthy, so why is he still chasing the juice (so to speak)? In an interview included in this episode of Taste Radio, Collins explained that he’s addicted to the next big idea and to see it succeed, believes that he has to run faster than anyone else. “My whole thing is, it’s not the big eat the small, it’s the fast eat the slow,” Collins said. “And we’re really fast in our decisions, and I think we make the right ones.” Listen to our full-length conversation with Collins in which he spoke about his amazing journey as an entrepreneur, which includes both staggering success and colossal failure (think $10 million losses), his approach to branding and innovation and why he aims to be “the pulse before the trend.” Also included in this episode: An interview with Jordan Silbert, who is the founder and CEO of Q Drinks, a premium cocktail mixer brand that has played a key role in the growth and evolution of the category and, by extension, the carbonated beverage aisle as a whole. Silbert spoke about Q Drinks’ role ushering in a new era for cocktail mixers, why he’s careful with every dollar, and the advisors and mentors that helped shape the brand’s success. Show notes 1:27: Kiwis and Coffee -- Food and beverage samples were aplenty this week and the hosts noshed and sipped on a few interesting products, including those from new healthy snack brands and cold brew coffee makers. 9:52: Interview: Lance Collins, Founder, Fuze/BodyArmor/Core -- The hosts visited über entrepreneur Lance Collins, who’s the founder of iconic beverage brands Fuze, Nos, BodyArmor and Core, at his home in Beverly Hills, where they spoke about his incredible career, lessons learned and his passion for innovation and entrepreneurship. 38:24: Interview: Jordan Silbert, Founder/CEO, Q Drinks -- It’s been a decade since he launched the premium cocktail mixer brand, and while he admits that he’s not the most patient entrepreneur Silbert has played the long-game nonetheless. Hear how financial discipline, hustle and perseverance has paid dividends for Q Drinks. Brands in this episode: Rind Snacks, Point Blank Cold Brew, Sandows, Riff Cold Brew, Beacon Blend, Growing Roots, Fuze, Nos, BodyArmor, Core, Q Drinks

The notion that one might have to sacrifice some flavor when choosing healthier food options never entered Daphne Oz’s mind. An influential chef, New York Times-bestselling author, and Emmy Award-winning television host of ABC’s “The Chew,” Oz has for years sought to dispel the notion that healthy eating means depriving oneself of tasty food. “I’ve spent my career trying to make people understand that eating well, fueling your body, letting your body thrive on good food -- it should be delicious. It should not be a sacrifice; it should feel like an indulgence,” Oz said in an interview included in this episode of Taste Radio. That perspective was a big part of her motivation to invest in Pure Spoon, a maker of high pressure processed organic purees for babies and children. In our conversation, Oz, who also joined Pure Spoon as its Chief Innovation Officer, praised the brand and its products as representative of the fresh, flavorful and eminently healthy food that consumers will embrace given the opportunity to try them. She also discussed how, as a writer, TV personality and social media influencer, she attempts to educate consumers about healthy eating in an authentic and meaningful way. Also in this episode: an Elevator Talk double feature with pitches from the founders of two innovative food brands -- No Evil Foods and Ayoba-Yo -- and accompanying feedback from the hosts. This episode is presented by RISE Brewing Co. Show notes: 1:59: ATX, Pies and Videotape -- Ray chats about a recent visit to Austin and notes the city’s embrace of homegrown brands, including Waterloo, Mighty Swell, HeyDay, High Brew and Shiner. Landis talks about a new video that details the application process for BevNET Live's New Beverage Showdown. Craven explains what we do with samples that come into the office: added to our databases, photographed for social media, reviewed, consumed. Mike and Ray note that the samples often offer a glimpse into emerging trends. 10:05: Interview: Daphne Oz, Chief Innovation Officer, Pure Spoon; Former Host, The Chew -- Daphne Oz is a chef New York Times-bestselling author, and Emmy Award-winning television host, and chef who co-hosted the ABC show “The Chew” for six seasons. She recently joined Pure Spoon, a brand of healthy HPP organic purees for babies and kids as the company’s Chief Innovation Officer. Mike Schneider met up with Oz at Natural Products Expo West 2018 where they spoke about her roles as an influencer and industry expert and her transition to entrepreneurship with Pure Spoon. 37:24: Elevator Talk: We’ve got another extended edition of Elevator Talk, featuring Sadrah Schadel, Co-Founder, No Evil Foods, a brand of plant-based meat products, and Wian van Blommestein, the owner of Ayoba-Yo, a brand of South African meat snacks. Brands in this episode: Waterloo, Mighty Swell, HeyDay Coffee, High Brew Coffee, Shiner, Topo Chico, Pure Spoon, No Evil Foods, Ayoba-Yo

Here’s a novel recipe: Start with equal parts of Amazon and Whole Foods. Add a dash of Costco. Blend and serve. What’s in front of you is a healthy serving of Thrive Market, and co-founder and co-CEO Nick Green wants everyone to have a plate. An e-commerce, membership-based retailer, Thrive Market was founded in 2015 with a mission “to make the world's highest quality natural and organic products affordable for every American family.” For an annual fee of $60, members get access a broad range of grocery items priced 30–50 percent below retail and shipped free. The model appears to be working: to date, Thrive has attracted over a half-million members with an average annual income of $70,000, according to Green, who joined us for an interview included in this episode of Taste Radio. As part of our conversation, Green spoke about Thrive’s rapid development and the convergence of trends that have made the platform attractive to investors, brands and consumers. He also explained that while social mission-driven businesses often have “an inherent dynamic tension in between that mission and the business,” for Thrive “they’re actually the same thing.” “If we make healthy living affordable for everyone, there’s tens of billions of dollars [worth of] business to be built,” Green said. “And if we succeed in building that business, we’re going to have done something really good.” Also in this episode, we hear short business pitches from the founders of a couple upstart companies -- Dave Burchianti, the founder of sparkling juice brand Hubble and Mary Kosir, the founder of WholeMe, a brand of whole food snacks -- in the latest edition of Elevator Talk. The pitches are followed by feedback and constructive criticism from the hosts. This episode is presented by RISE Brewing Co. Show notes: 2:07: They’re Much Better Live -- The hosts chat about the upcoming BevNET Live and NOSH Live Summer 2018 events along with features and content highlights for the shows. 9:24: Interview: Nick Greene, Co-founder & Co-CEO, Thrive Market -- Thrive is an e-commerce membership-based retailer offering natural and organic food products at reduced costs. BevNET and Project NOSH editor-in-chief Jeff Klineman met with Thrive co-founder and co-CEO Nick Green at Natural Products Expo West 2018 where they discussed the company’s business model and rapid development. 37:59: Let’s hear from the founders of a couple upstart companies in an extended edition of Elevator Talk, followed by thoughts and some constructive criticism on their pitches. First up is Dave Burchianti, the founder of sparkling juice brand Hubble followed by Mary Kosir, the founder of WholeMe, a Minneapolis-based brand of whole food snacks. Brands in this episode: Hubble, WholeMe

Will and Jaden Smith are global icons who’s popularity transcends both film and music and across multiple generations of fans. So why have they taken a cautious approach to promoting JUST Water, the sustainable water brand co-founded by the Smiths in 2015? “This was a brand that was missionized and born of a child’s care. We wanted to make sure that wasn’t something that was overshadowed by celebrity endorsement,” Will Smith said in a recent interview included in this episode of Taste Radio. As part of our conversation, Will and Jaden discussed how their roles as co-founders of JUST Water have evolved and how they’re strategically using their media platforms to support the development of the sustainable water brand. This episode also includes an Elevator Talk extravaganza, featuring elevator pitches from the founders of four upstart food and beverage brands -- Honey Mamma’s, Phit, Doctor D’s and Naughty Noah’s -- along with accompanying feedback from the hosts. This episode is presented by Ruby Rockets. Show notes: 1:28: The Celeb Effect: The hosts discuss the impact and evolution of celebrity investment in food and beverage brands, including Vitaminwater, Bai, Street King, Soda Shaq and Newman’s Own. 8:09: Interview: Will & Jaden Smith, Co-Founder, JUST Water -- BevNET staff reporter Brad Avery sat down with Will and Jaden Smith at Natural Products Expo West 2018 where the global icons discussed their role as investors in and advocates for JUST Water, the brand’s recent move into flavored SKUs and how they’re using their media platforms to support the development of the sustainable water brand. 21:49: Elevator Talk: We’re just weeks away from the summer 2018 editions of BevNET Live and NOSH Live and with them, the events’ signature brand competitions, the New Beverage Showdown and NOSH Pitch Slam. We thought it a good opportunity for an extended edition of Elevator Talk where we’ll hear from a few upstart brands and offer a few words of feedback on their pitches. Christy Goldsby, the CEO/founder, Honey Mama's, which makes honey-sweetened, cacao-based snacks Christopher Moss, the CEO of Phit, a brand of alkaline water enhancers Stuart Dimson, the co-founder, Dr. D's, a maker of sparkling probiotic beverages JimmyTay Trinh, the founder of Naughty Noah's, a brand of Vietnamese instant Pho noodle soups. Brands in this episode: JUST Water, Vitaminwater, Bai, SK (Street King) Energy, Danny DeVito's Limoncello, Soda Shaq, Newman’s Own, Honey Mama’s, Phit, Doctor D’s, Naughty Noah’s

Over 200 times a year, Spartan hosts grueling, endurance-testing obstacle races that often leave its participants muddy, bloody and exhausted -- and they happily fork over hundreds of dollars for the privilege. The man behind this Spartan mask is Joe De Sena, a former Wall Street trader and extreme athlete who launched the company in 2007 after deciding he needed to start his own competition in order to satisfy his fitness goals. With over one million annual participants, Spartan has grown beyond the races themselves and into a platform brand that encompasses a lifestyle, philosophy and training and nutrition program, an evolution that feeds into De Sena’s overriding mission. “If I want to change 100 million lives, I’ve got to change lives of people that don’t do the races, that are sitting on the couch but somehow get our message,” he said. In an interview included in this episode of Taste Radio, we spoke with De Sena about Spartan’s origins, its emergence and rapid growth and how it has cultivated meaningful relationships with its followers and sponsors. As Spartan, as well as its cultural counterparts CrossFit and Tough Mudder, have emerged, their participants and active consumers as a whole have increasingly sought convenient sources of nourishment and hydration. Nuun, a fast-growing maker of hydration tablets and powders, has become part of the fitness routines for many athletes, drawn by the products’ portability and fast-acting benefits. This episode includes a conversation with Nuun CEO Kevin Rutherford, who spoke about its development as a company and brand and its approach to marketing and innovation. Episode 103 is presented by Ruby Rockets. Show notes: 1:52: A Whole Lotta Hydrogen -- Project NOSH recently reported on news that Whole Foods Market has laid off a swath of store level and regional marketing teams. Project NOSH editor Carol Ortenberg, who wrote the story and once worked at Whole Foods, offers her perspective on the layoffs and how they will affect customers’ in-store shopping experience and impact brands. On the BevNET front, assistant editor Marty Caballero discussed his in-depth article on hydrogen water and how brands are presenting the functional attributes of their respective products, as well as their packaging and retail strategies. 11:43: Interview: Joe De Sena, Founder/CEO, Spartan -- A lot of food and beverage entrepreneurs are refugees from other careers who get into the business because they're seeking nutrition for their extreme sports activities. Well guess what -- so are the founders of those extreme sports, like Joe De Sena. Jeff Klineman, the editor-in-chief of BevNET and Project NOSH, recently met with De Sena to discuss his creation: Spartan, the world's largest obstacle race and endurance brand. Spartan runs more than 200 grueling races a year, it's got a television contract with NBC, and has become a fitness and lifestyle movement that's attractive to participants and consumer brands alike. 37:19: Interview: Kevin Rutherford, CEO, Nuun -- Project NOSH editor Carol Ortenberg and BevNET assistant editor Marty Caballero recently sat down with Rutherford, who spoke about the evolution of Nuun, which launched 14 years ago. Rutherford discussed Nuun’s innovation strategy and company culture, in which he noted “I think you need diversity of thought, but it shouldn’t be inconsistent with your mission and what you believe as a company.” Brands in this episode: HFactor, HTwo, Dr. Perricone’s, HyVIDA, GT’s Kombucha, FitAID, SmartWater, Clif, Nuun

In the decades since its introduction in 1935, Jägermeister has earned a reputation as an iconic staple of boozy nights out and hard partying. So why is the German liqueur brand now embracing a softer side of its heritage and history? In an interview included in this episode of Taste Radio, Jeff Popkin, the CEO of Mast-Jägermeister U.S., explained why the brand, while still wildly popular as a shot, is attempting to win over new consumers, broaden its appeal and, ultimately, generate new sales by reframing itself as a high-quality liqueur that can be enjoyed in a variety of occasions. Popkin, who’s been at the forefront of several emerging non-alcoholic beverage trends as an executive with Red Bull and Vita Coco, is leading a careful effort to maintain Jägermeister’s valuable core identity during the repositioning. “If there’s a party, Jägermeister is there in the U.S. today -- no question about that,” he said. “There’s no white knuckles to get the story out there and change it. It’s all going to happen within the natural footprint of Jägermeister.” Also included in this episode: An interview with Jeanette Ogden, a food blogger and social media maven known for her popular Instagram account, Shutthekaleup. We sat down with Ogden at Natural Products Expo West 2018 and discussed her journey as an influencer, how she cultivates her online personality and her approach to building an authentic relationship with natural food and beverage brands. This episode also includes an interview with the co-founders of The Coconut Cult, an acclaimed vegan coconut-based yogurt. Noah Simon-Waddell and James Harkin spoke about their approach to building a lifestyle brand and how they’ve established a thriving community of supporters and followers via social media. This episode is presented by Symrise Califormulations. Show notes: 1:35: Potent Potables -- The hosts chat about interesting libations and and tasty treats sent to the office over the past couple weeks, including Spindrift, Smart Sweets, Mike's Mighty Good Craft Ramen, CideRoad, Hello Water, Hal's New York Seltzer and Alter Eco. 10:53: Interview: Jeff Popkin, CEO, Mast-Jägermeister U.S. -- A veteran beverage executive who led sales for Red Bull and was the CEO of Vita Coco - U.S., Jeff Popkin is currently at the helm of another iconic brand: Jägermeister. In an interview recorded at its headquarters in White Plains, N.Y., Popkin discussed the company’s efforts to spur new sales by reframing Jägermeister as a brand to “celebrate the best moments of your life,” while maintaining its core identity and the importance of innovation for CPG brands, noting that “when you look at the attention span of a consumer… you’ve got to be quick and you’ve got to be dynamic.” 38:32: Interview: Jeannette Ogden, Founder, Shutthekaleup -- A leading influencer in the worlds of fitness, wellness and natural foods, Jeannette Ogden has over 260,000 followers of her Instagram account, Shutthekaleup. The platform is where she, her husband AJ and son Elliot -- aka "Bub" -- share their daily eats, drinks, workouts and adventures. Along the way, she shares recommendations of brands and products and explains how they fit into a healthy lifestyle. We sat down with Ogden at Natural Products Expo West 2018 and talked about her journey as influencer, how she cultivates her online personality and her approach to working with natural food and beverage brands. 1:02:39: Interview: Noah Simon-Waddell & James Harkin, Co-Founders, The Coconut Cult -- A darling of the influencer world, The Coconut Cult markets a vegan coconut yogurt that’s stocked at high-end health food stores along the coasts. Despite its premium price -- $25 for a 16 oz. jar -- the brand has amassed a cult-like following among its consumers. Co-founders Noah Simon-Waddell and James Harkin explained how their efforts to create experiential moments for consumers fits with their intent “to create a religion, essentially,” out of the brand.

Ryan Caldbeck has two words for brands planning to raise capital in 2018: be careful. With billions of dollars in play in the red-hot CPG space, Caldbeck, the co-founder and CEO of funding platform CircleUp, is advising brands to take extra caution when vetting potential investment partners. He believes that while funding opportunities for food and beverage companies are the most abundant since launching the firm in 2013, he’s concerned about the lack of a strategic component in the money that is currently flowing in from large private equity firms and tech-focused venture capital firms. “They will pay close to zero attention from the $2 billion fund that just invested $10 million; they won’t know their name,” Caldbeck said of some large investors. “Now you’ve partnered with someone that’s not going to give you the support beyond capital.” In an interview included in this episode of Taste Radio, Caldbeck noted that “the tailwinds and the structural dynamics for early-stage consumer companies -- call it $1-$15 million in revenue -- are extremely attractive” for investors of all kinds. Yet, he urged fast-growing companies to “think about the incentives of the investor or the partner that you’re working with” and ask “who else have you worked with that looks like me?” “And when you can drill down on who else they’ve worked with that has similar growth drivers of your business, you’ll find an investor or a partner that’s right for you,” he said. Within the food industry, few categories are attracting more investment than plant-based and lab-grown meat. The Good Food Institute (GFI), a non-profit organization that advocates on behalf of plant-based meat brands, is helping to support the growth of many companies in the space. This episode includes a full-length conversation with GFI co-founder and executive director Bruce Friedrich, who details the origins of the organization (it was “literally a religious calling,” he said) and how it supports scientific research and investment in the clean meat space. In this week’s edition of Elevator Talk, we meet with Nansee Kim-Parker, the founder and CEO of Yoot, a brand of ready-to-drink herbal root teas made with herbs and spices. This episode is presented by Saffron Road. Show notes: 2:05: Waxing on West -- The hosts chat about their biggest takeaways from Expo West 2018, including how the show reflected a shift in the retail landscape and route-to-market for natural brands and showcased the sophistication and rapid maturity of many early-stage/pre-launch companies. 16:47: Interview: Ryan Caldbeck, CEO/Co-Founder, CircleUp -- We sat down with Caldbeck at the 2018 Winter Fancy Food Show, where he offered his perspective on the landscape and climate for CPG investment. 42:28: Interview: Bruce Friedrich, Co-Founder/Executive Director, The Good Food Institute -- Also joining us at the Fancy Food Show was Friedrich, who spoke about the the rapidly emerging plant-based meat space and where the category is headed. In our conversation, he detailed a clash in perspective with some in vegan community, why GFI is stressing “clean meat” as the preferred nomenclature versus “lab-grown,” regulatory hurdles for clean meat and how improved technology and taste is helping to win over consumers. 1:13:26: Elevator Talk: Nansee Kim-Parker, Founder, Yoot -- Inspired by the traditions of Ayurvedic Herbal Medicine and Chinese Herbal Medicine. Yoot is a brand of herbal root teas brewed from superfood herbs. We caught up with founder Nansee Kim-Parker who dug into the roots of her brand in this edition of Elevator Talk. Brands in this episode: Beyond Meat, JUST, Impossible Foods, Tyson Foods, Maple Leaf, Field Roast, Tofurky, Boca, Memphis Meats, Gardein, Finless Foods, Good Catch Foods, Yoot Tea

Mike Lee once helped organize a multi-course tasting dinner on a New York City subway car -- while it was in transit. As much as the encounter taught him about operational efficiency (i.e. service in 43 minutes flat, don’t get arrested) Lee, the founder of food incubation and product development firms Alpha Food Labs and Future Market, absorbed the value of creating experiential moments. “A lot of the stuff we’re doing today -- consulting with big food companies -- is not arguably doing dinners like we used to,” he said in an interview included in this episode of Taste Radio. “[But] I think that sense of thinking of the experience holistically, has definitely influenced how we market and engineer products.” A former executive with Chobani’s Innovation & New Ventures unit, Lee launched Alpha Food Labs and Future Market with the goal of understanding and executing upon a food system that is expected to look dramatically different in the decades to come. In a wide-ranging interview, Lee discussed how personalized nutrition and experiential marketing will shape the future of the food industry. Also included in this episode: A conversation with Jeremy Smith, the CEO and founder of LaunchPad Group. A longtime executive in the food and beverage industry and expert on food retailing at Costco, Smith shared his keys to success in the club channel. We also spoke with the man casually known as Mr. Guinness, Fergal Murray. A former master brewer and ambassador of the iconic Irish beer brand, Murray, now a consultant in the beer and spirits industry, shared his perspective on the future of craft beer over pints. In this week’s Elevator Talk, we chatted with Michael Kurson, the co-founder of Briggs Original, a brand of a spiked sparkling waters made fresh-pressed cranberries. This episode is presented by Top Health Ingredients. Show notes: 0:52: The Evolution of Expo West (in Five Minutes or Less): Natural Products Expo West 2018 has concluded and the hosts had just enough gas in the tank to reflect on the remarkable event and the changing landscape for natural brands. 8:07: Interview: Mike Lee, Founder, Alpha Food Labs and Future Market -- In an interview recorded at the 2018 Winter Fancy Food Show, Lee discussed the origins and missions of his two companies and how his experience as former executive at Chobani has helped shape their development. He also opined about the value of using fleeting experiences and the scarcity as a way to drive excitement and how he and his team are identifying new need states for consumption. 35:24: Interview: Jeremy Smith, Founder/CEO, LaunchPad Group-- We hear from a lot of young brands that want to break into the club channel. Well, we recently spoke with an expert on the business. Smith is the CEO and founder of Launchpad, a firm that works with emerging food brands on business and branding strategies and specializes in representation services for Costco. In our conversation, Smith explained when brands need to start planning for Costco and why you should always be in the room when your broker is presenting to a retail buyer. 56:51: Interview: Fergal Murray, Former Master Brewer, Guinness -- We recently sat down with Murray, a man many know as “Mr. Guinness,” a title bestowed for his prowess as a master brewer of the famous stout and custodian of the mythical brand. Now a consultant to beer and spirit brands, Murray,in the Boston area following his work with Wachusett Brewing Company in Westminster, Mass., joined Brewbound editor Chris Furnari for a conversation about how brands can stay top of mind with consumers and why the beer industry is embracing simpler styles. 1:17:23: Elevator Talk: Michael Kurson, Co-Founder, Briggs Original -- Kurson visited BevNET HQ for a introduction to Briggs Original, a brand of spiked seltzers made with freshly pressed fruit. Brands in this episode: Avoluv, Chobani, Wachusett Brewing, Briggs Original.

VMG has invested in some of the hottest food and beverage brands in recent years, including Justin’s, Kind, Humm Kombucha, Vega, Spindrift and Pirate’s Booty, and the private equity firm isn’t done -- not by a long shot. The San Francisco-based company last year closed its fourth fund, giving it $550 million to spend on promising CPG companies. In an interview included in this episode of Taste Radio, VMG Managing Director Wayne Wu spoke about the firm’s funding philosophy, including why it’s fundamentally opposed to “macro-trend” investing and how the team works with brands at various stages of development to drive scale and market value. “Ultimately we’re a part of a community and an ecosystem, we want to help drive that forward,” Wu said. “‘How can we further build community and drive thought leadership within the space?’ and from that it leads to investments.” This episode also includes an interview with Lisa Curtis, the founder and CEO of Kuli Kuli, a brand based around the nutrient-dense leafy green moringa. Curtis, recently included in Forbes’ 2018 list of “30 Under 30” Social Entrepreneurs, spoke about the origins of Kuli Kuli, its social mission, and how the company is attempting to promote moringa as the next great superfood. We also hear from longtime food and beverage investor and advisor Jim Tonkin, who offered advice on how entrepreneurs can best prepare their businesses pre-launch and opined on effective and ineffective ways to use capital. And in this week’s edition of Elevator Talk, Michael Pan, the founder of Pan’s Mushroom Jerky, spoke about the origins and vision for his innovative brand. This episode is presented by Attack! Marketing. Show notes: 1:33: Revamps on the Radio -- The hosts offered tips on how to navigate the upcoming 2018 Natural Products Expo West and discussed notable package revamps/rebrands introduced in recent weeks, including those from PopCorners, Bonafide Provisions and Diet Coke. 11:05: Interview: Wayne Wu, Managing Director, VMG -- In a conversation recorded at VMG’s headquarters in San Francisco, BevNET CEO John Craven and Project NOSH editor Carol Ortenberg spoke with Wu about the private equity firm’s approach to funding and why it considers the “whole ecosystem” when evaluating investment opportunities. 39:17: Interview: Lisa Curtis, Founder/CEO, Kuli Kuli -- Moringa. What is it? Why are people calling it “the new kale”? Lisa Curtis is here to help. The founder of Kuli Kuli spoke about the company’s efforts to demystify moringa and how a partnership with The Kellogg Company has supported its development. 58:29: Interview: Jim Tonkin, Founder, Healthy Brand Builders -- An industry insider with over 30 years experience in the food and beverage space, Tonkin has supported thousands of early-stage companies with fundraising, branding, marketing, formulation and design efforts. In an interview recorded at the 2018 Winter Fancy Food Show, he spoke about how working with Arnold Palmer shaped his career, the right and wrong ways to use capital and important considerations when formulating a retail strategy. 1:11:39: Elevator Talk: Michael Pan, Founder, Pan's Mushroom Jerky -- He’s the founder of eponymous brand Pan’s Mushroom Jerky and a great guy to boot. We caught up with Michael Pan at the 2018 Winter Fancy Foods Show for a conversation about his innovative brand in this edition of Elevator Talk. Brands in this episode: PopCorners, Bonafide Provisions, Diet Coke, Justin’s, Kind, Humm Kombucha, Vega, Spindrift, Pirate’s Booty, Kuli Kuli, AriZona, Suja, Zico, Pan’s Mushroom Jerky

When it comes to trade shows, Rhythm Superfoods CEO Scott Jensen isn’t a fan of expensive hotels and opulent dinners; he’d rather double up with co-workers and eat affordably. It’s not that he doesn’t appreciate a little luxury. Rather, Jensen, a successful entrepreneur whose nearly 30 years in the food business include co-founding gourmet barbeque sauce brand Stubb’s, believes that frugality is a critical element of success, particularly for growing companies. In an interview included in this episode of Taste Radio, Jensen noted: “From the Stubb’s days to now, I always had a great respect for the people that were writing checks. There’s always a finite amount of money that you’re going to have to use for getting on the shelf, lifting your product up. You have to have that cash for that. If you’re constantly having to raise more and more capital, then the dilution happens [and] reduces the value for the people there that are working every day.” Listen to our full-length interview with Jensen, including his take on why fear is often a good motivator and his belief that entrepreneurs need to constantly stay ahead of the competition or risk getting left behind. Jensen also discussed why Austin, the home of both Stubb’s and Rhythm Superfoods, has become a thriving city for food and beverage innovation and entrepreneurship over the past decade. Also included in this episode: A conversation with Jason Burke, the founder and CEO of paleo food brand The New Primal, who spoke about his experience running a fast-growing brand and lessons learned from the launch and development of his company, including the nightmare scenario of being discontinued at a key retail chain. We also heard from Doug Weiss and Peter Grumhaus, the co-founders of brand incubator Hello Delicious, about how their combined 50 years experience in the food and snack business is shaping the direction of the company, which is attempting to occupy the “middle seat” between indulgent and nutritious snacks. And in the latest edition of Elevator Talk, Kerry Song croons about her vegan meat brand, The Abbot’s Butcher. The episode is presented by The Maple Guild. Show notes: 1:58: Expo West Is Upon Us -- Natural Products Expo West 2018 opens this week. It’s the biggest annual event for the food and beverage industry and an exhilarating showcase for emerging trends, ingredients and formulations. The hosts discussed tips and tricks for navigating the gargantuan show (don’t worry about FOMO, folks) and a few of their favorite parts. 8:30: Interview: Scott Jensen, CEO, Rhythm Superfoods & Co-Founder Stubb’s BBQ -- Jensen joined BevNET's Jeff Klineman for an interview recorded at the 2018 Winter Fancy Food Show, where they spoke about Jensen’s career in the food industry, from his early days slinging sauce with Stubb’s through his current gig as the CEO of healthy snack brand Rhythm Superfoods. 35:12: Interview: Jason Burke, Founder, The New Primal -- A pioneer in grass-fed jerky snacks, The New Primal is a Paleo-inspired food brand. Since its launch in 2012, the brand has built up a robust retail presence, with approximately 8,000 stores nationwide. Burke spoke about the development of The New Primal, including his belief that the company was too slow to hire experienced operators and how it navigated the loss of a key retail account. 56:38: Interview: Doug Weiss and Peter Grumhaus, Co-Founders, Hello Delicious -- Hello Delicious is a brand incubator that makes innovative snacks, including its Pizza Chips, Figgin’ Fruit and Popcorn Thins. Weiss and Grumhaus spoke about why it’s important for brands to be relatable and why innovation can start from your gut but is best refined using data. 1:15:53: Elevator Talk: Kerry Song, Founder, The Abbot’s Butcher -- We heard about one of the start-ups in the emerging plant-based meat space, The Abbot’s Butcher. The company was founded by Kerry Song, who joined us for a chat about her brand and approach to plant-based meat.

Sheryl O’Loughlin is ready for a change. It’s not that O'Loughlin, the CEO of adaptogenic beverage brand REBBL, doesn’t love her current job; since joining the company in 2015, she’s embraced the role, the company and its passionate commitment to social responsibility. Rather, she believes that a business’ ability to constantly evolve and to take a progressive approach to the times at hand can ultimately spell the difference between success or failure. In an interview included in this episode of Taste Radio, O'Loughlin noted, “it’s really a matter of us thinking about the market, or even our companies as a constant experimentation to see what works and what doesn’t work versus thinking about it as this is the decision we’ve made and we’re done.” Listen to our full-length conversation with O'Loughlin, in which she spoke about the trials and tribulations of leading fast-growing companies, the urgency of supporting equality in the workplace, why she believes that successful business relationships are built on empathy and compassion, and why entrepreneurs need to start turning their phones off. Also included in this episode: A chat with Paul Coletta, the CEO of fresh, organic food and juice company Urban Remedy, which recently added $17 million in new funding from General Mills’ business development and venturing unit, 301 INC. And in the latest edition of Elevator Talk, we heard from Martin Kabaki, the founder of innovative tea brand Kabaki Purple Tea. Show notes: 2:24: So Much Sparkle To Speak Of -- With LaCroix leading the charge, sparkling water has emerged as one of the hottest categories in the beverage industry. As a deluge of new products and brands -- from massive players like Nestle Waters and PepsiCo to regional upstarts -- come to market, the hosts discuss the various paths that companies are taking to make their mark in fizzy water. 8:25: Interview: Sheryl O'Loughlin, Plum Organics Co-Founder, REBBL CEO -- Throughout her 25-year career as an entrepreneur and executive, Sheryl O'Loughlin has been known as a passionate leader with a deep commitment to social responsibility. She led Clif Bar as its CEO for nearly 10 years spearheading growth from $100 million to $200 million in revenue and later co-founded and helmed organic baby food company Plum Organics, which reached $100 million in sales before being sold to The Campbell Soup Co. in 2013. Currently the CEO of elixir brand REBBL, O'Loughlin discussed the highs and lows of her remarkable career and approach to leadership in the challenging food and beverage space. 50:52: Interview: Paul Coletta, CEO, Urban Remedy -- What a difference three years make. When we first met Paul Coletta in 2015, the newly appointed CEO of organic food and juice company Urban Remedy was primarily focused growth through direct-to-consumer sales. The strategy was to leverage the company’s small brick-and-mortar presence to drive sales and build awareness for its e-commerce platform. Urban Remedy has since pivoted to an omnichannel strategy that embraces retail placement in natural grocery as much as it does online sales. We sat down with Coletta at the 2018 Winter Fancy Food show and discussed the company’s pivot and the reasoning behind it. 1:10:00: Elevator Talk: Martin Kabaki, Founder, Kabaki Purple Tea -- Driven by a social mission, Kabaki is an innovative brand of ready-to-drink teas made from antioxidant-laden Kenyan purple tea leaves. Founded by Martin Kabaki, the company donates 10 percent of profits to provide access to better medical care for the people of Kenya. We spoke with Martin about the launch and development of Kabaki, a finalist in New Beverage Showdown 14, in this edition of Elevator Talk. Brands in this episode: LaCroix, Purity Organic, Wave Soda, Cape May Brewing, Virtue Sparkling Energy, Phocus, Poland Spring, Polar, Bubly, Nestle Waters, Clif Bar, Plum Organic, REBBL, Urban Remedy, POM Wonderful, Jamba Juice, Pinkberry, Kabaki Purple Tea

Beyond Meat’s first attempt at its signature product, a plant-based burger, while hailed as innovative and groundbreaking, had a big problem: it just didn’t taste very good. Perhaps folks along the coasts would be willing to sacrifice some flavor for a vegan option, but founder and CEO Ethan Brown knew that to win over mainstream American consumers, Beyond Meat, which makes a variety of plant-based meat products, had to nail the taste, texture and experience of eating beef. The company has since made significant strides toward that goal, but the focus remains on “continually getting better.” “Let’s be the group of people on Earth that understand meat better than anyone else -- and I mean better than anyone else,” Brown said in a recent interview included in this episode of Taste Radio. “And let’s go about rebuilding it. And that’s what we do.” Listen to our full conversation with Brown, in which he delves into the perils of falling in love with technology, why he keeps posters with negative comments about Beyond Meat products in his office and why he doesn’t “ascribe to humans eliminating meat,” despite being a vegan. Also included in this episode: a conversation with Dave Sands, the co-founder of fast-growing coffee brand Grady’s Cold Brew, who explained what Brooklyn Beer and Tom Brady have to do with his company’s development. In this week’s edition of Elevator Talk, we chat with Susan Chen, the founder and CEO of Soozy’s, a brand of gluten- and grain-free muffins. Show notes: 1:37: Did This Year’s Super Bowl Ads Tide You Over? -- Beyond the opportunity to watch oversized men give each other concussions while we celebrate the obesity crisis, the Super Bowl is a chance for advertisers to try and sell you stuff you probably don’t need. And WE LOVE IT. The commercials are the best part, right? The hosts discuss highlights and misses from ads aired during last week’s Super Bowl, including those from Coca-Cola, Doritos, Mtn Dew and Wendy’s, along with related marketing campaigns from Moon Pie, Annie’s (Bunny Bowl) and Epic (Bison Bowl). 9:47: Interview: Ethan Brown, Founder/CEO, Beyond Meat -- A few episodes ago, we spoke with Pat Brown, who’s the founder and CEO of Impossible Foods, which makes the Impossible Burger. Last week we heard from Josh Tetrick whose company JUST is developing lab-grown meat. This week we hear from Ethan Brown, the founder and CEO of Beyond Meat, which makes plant-based meat products, including a groundbreaking vegan burger. We caught up with Brown at the 2018 Winter Fancy Food Show in San Francisco where he discussed the company’s mission, business strategy and why he’s focused on distribution in the heartland. 37:24: Interview: Dave Sands, Co-Founder, Grady’s Cold Brew -- Dave Sands is the co-founder of Grady’s Cold Brew and -- appropriately -- a chill dude. Sands and namesake co-founder Grady Laird launched the NYC-based brand in 2011 and have since grown it into a multi-pronged coffee platform that includes bottled concentrates, bean bags and most recently a ready-to-drink product. In a conversation recorded at the 2018 Winter Fancy Food Show, we spoke with Sands about the development of Grady’s (which triumphed in BevNET’s New Beverage Showdown 3), including important lessons learned over the years and influential people that have guided his journey as an entrepreneur. 57:17: Elevator Talk: Susan Chen, Co-Founder/CEO, Soozy's -- It’s fair to say that most muffins aren’t very good for you. Susan Chen is trying to change that. She’s the founder and CEO of Soozy’s which makes muffins from unprocessed, clean ingredients and contain no gluten or grains. We spoke with Susan at NOSH Live Winter 17, where she explained the mission and development of the brand, included in this edition of Elevator Talk. Brands in this episode: Coca-Cola, Doritos, Mtn Dew, Annie’s, Epic, Moon Pie, Beyond Meat, Grady’s Cold Brew, Soozy’s

Josh Tetrick has some big ideas. Like “revolutionize the food industry” big. The founder and CEO of JUST (formerly Hampton Creek), Tetrick is at the helm of a company whose stated mission is to “help create a food system where everyone can eat food that nourishes their bodies and nourishes the planet.” Known for its vegan mayo and cookie dough, JUST merges biotechnology and plant-based ingredients to create environmentally friendly and healthier foods. The company recently introduced a vegan scrambled egg product and is currently developing lab-grown beef, chicken and fish. As Tetrick explained in an interview included in this episode of Taste Radio: “The tools of the current food system... they’ve gotten us here, but I don’t think they’re sufficient to get us where we need to go tomorrow. So the question is, ‘how do we find these new tools?’” His answer? A legion of computational biologists, $220 million in venture funding, and an irrepressible ambition to forge the future of food, for starters. As part of a wide-ranging conversation recorded at JUST headquarters in San Francisco, Tetrick delved into the origins of the company, why it chose mayonnaise as its first product (“It was a good start to understand how to make food better,” he said), his unique hiring philosophy, how he’s navigated an intense media spotlight on the company and the singular operating principle that drives its mission. Also included in this episode: the latest edition of Elevator Talk in which we speak with another groundbreaking entrepreneur: Aidan Altman, the co-founder of Fora Foods, maker of an innovative, vegan butter. Show notes: 1:42: Food Tech and the Specialty of San Francisco -- The hosts discuss the evolution of the Winter Fancy Food Show and specialty food channel and the juxtaposition of SF’s artisanal food scene and booming interest in food tech. 12:59: Interview: Josh Tetrick, Founder/CEO, JUST -- Project NOSH’s Carol Ortenberg and BevNET’s John Craven preface this interview with a discussion about their recent visit to JUST HQ in San Francisco, which included a tour of the manufacturing facility and sampling of the company’s vegan scrambled eggs. In the interview, Tetrick offered his take on systemic problems with the current food system and the elements that have shaped JUST’s operating philosophy and innovation strategy (“We’ve tried to take the best of a lot of different worlds and apply them to what we’re doing,” he said). 54:09: Elevator Talk: Aidan Altman, Co-Founder, Fora Foods -- Fora Foods is the creator of Faba Butter, a vegan butter made primarily from aquafaba, the viscous liquid derived from cooking chickpeas, and coconut oil. We caught up with co-founder Aidan Altman at the 2018 Winter Fancy Food Show, where he spoke to us about innovative company and its star product in this edition of Elevator Talk. Brands in this episode: Fourth & Heart, Mammoth Bar, JUST, Fora Foods

Ask most folks in the food and beverage business how the industry has evolved over the past decade and you’ll likely hear the terms “natural, organic, and better-for-you” to name a few. But long before companies embraced the health and wellness fervor that permeates every aspect of the industry today, D'Artagnan Foods co-founder and CEO Ariane Daguin was paving a path for better food. Born into a French restaurateur and food dynasty, Ariane is often recognized as one of the pioneers of organic, free-range chicken in the U.S. and since its founding 30 years ago, D’Artagnan has been committed to sourcing free-range, natural production and sustainable, humane farming practices from small farms and ranches. Despite the industry's overarching tilt toward healthier food production, Daguin is adamant that “it’s much more important to have good food, good tasting food, than food good for you.” In an interview included in this episode of Taste Radio, she noted that for her customers, the priority is “to give them pleasure.” “For me, my upbringing, my culture in Southwest France, the most important thing in life is to enjoy good food,” she said. “I’m not a doctor. I’m not a pharmacist. I’m not there to cure people. It happens to be a lot of time, what’s good for you is good-tasting. And in my business, animal protein, it’s certainly true.” Listen to our full interview with Daguin in which she shares her perspective on organic food and agriculture (“Right now it’s not going in the right direction. There has a been a huge tendency by big ag to dilute the definition of organic.”) and why she believes most fast food is predicated on a “false premise” (“You forgot [you’re paying] for the cost of the medication because you ate that crap.”) Also included in this episode: a conversation with Rao’s Specialty Foods CEO Eric Skae. A longtime veteran of the food and beverage industry, Skae has been the trenches as an entrepreneur and executive over the past 25 years. At BevNET Live Winter 2017, he joined us for a conversation about his career, what’s he learned about the business and how entrepreneurs can best prepare and succeed in the highly competitive industry. And in the latest edition of Elevator Talk, we chat with Doug Valdez, the co-founder of organic wellness shot brand Glide Immunity. Show notes: 1:57: You Fancy, Huh? -- The hosts reminisce about tasty treats and notable potables from the 2018 Winter Fancy Food Show, including Fora Foods’ Faba Butter, Amazing Chickpea spreads, Crave Nuts, Pan’s Mushroom Jerky and Regrained snack bars. 11:24: Interview: Ariane Daguin, Co-Founder/CEO, D'Artagnan Foods -- Daguin is one of the world’s foremost experts on chicken. She’s the owner, co-founder & CEO of D'Artagnan, a leading purveyor of foie gras, game meat, organic poultry, pâtés, sausages and smoked delicacies. D’Artagnan products are sold nationally to upscale restaurants and grocers and the company, which pulls in approximately $120 million in annual revenue, operates a robust direct-to-consumer business as well. We spoke with Ariane about her journey as an entrepreneur, her passion for food quality and efforts to educate consumers about the true definition of “better for you.” 37:57: Interview: Eric Skae, CEO, Rao’s Specialty Foods -- Over his 25 years in the food and beverage industry, Eric Skae has helped grow a number of iconic and early-stage brands alike and is the co-founder of iced tea company New Leaf Brands. In our interview, Skae discussed the importance of working with people that you can trust and how to identifying those folks and why leaning on industry veterans for advice and guidance cannot be understated. 57:41: Elevator Talk: Doug Valdez, Co-Founder, Glide Immunity -- Launched in October 2017, Glide Immunity is a shelf-stable and organic immunity/wellness shot made with oregano oil, ginger, clover honey, lemon juice, and orange juice.

Tyler Merrick is attempting to save the world, one pack of gum at a time. A serial entrepreneur, Merrick is the founder and CEO of Project 7, a premium gum, mint and candy brand built around a core social mission. Launched in 2009, the company donates a portion from each purchase to support seven areas of need in the U.S. and across the globe, including hunger, homelessness, clean water, and anti-bullying initiatives. Merrick initially envisioned Project 7 as a “Newman’s Own 2.0” brand for commodity goods, including bottle water, coffee and snacks, each aligned with tangible giveback. In an interview included in this episode of Taste Radio, he explained that the bold concept ultimately missed the mark and, in his words, became “the most expensive cause marketing campaign in America.” The lessons from its failure, however, provided key insights for Project 7’s rebirth and repositioning. “After time, we found out that there wasn’t anything special about the products," he said. "It hurt a lot to learn those hard lessons. [We realized] we’ve got back to a core product, so we focused on gum. And we’ve got to make it about a product first and foremost.” While Merrick may want you to chew more gum, George Bryant would prefer a more Paleo approach to your snacking habits. The founder of Civilized Caveman, a website and blog focused on the paleo lifestyle and diet, Bryant is also the author of New York Times best selling book, “The Paleo Kitchen.” Bryant joined us for an interview at BevNET Live Winter 2017 where he spoke about his advocacy for paleo eating and opened up his journey from the military to his current role as a influential voice in the food world. Also included in this episode: a conversation with Genius Juice co-founder and CEO Alex Bayer, who discussed the trials and tribulations of his coconut smoothie brand, which has undergone several pivots since its launch in 2013. In this week’s edition of Elevator Talk, we caught up with Laura Jakobsen, the founder and "chief rioter" of Tea Riot, a innovative brand of tea and juice blends. Show notes: 1:26: Green Milk and Crunchy Sauerkraut -- The hosts consume, crunch and confabulate over snack and drink samples sent to the office this week, including BOS Rooibos, Delighted By Dessert Hummus, Seedlip, Farmhouse Culture Kraut Krisps, Iconic Protein Coconut Matcha, Good Citizens Shells and White Cheddar, Sejoyia Coco-Thins, Big Red and Kay's Naturals Pass the Peas. 12:58: Interview: Tyler Merrick, Founder/CEO, Project 7 -- In an interview recorded at NOSH Live Winter 2017, Merrick joined John Craven, Carol Ortenberg and Mike Schneider for a discussion about Project 7 and the brand’s genesis, early struggles and relaunch, and how he attempts to align the brand’s mission with current ingredient and marketing trends. 36:29: Interview: George Bryant, Founder, The Civilized Caveman -- Mike Schneider and Carol Ortenberg sat down with Bryant at BevNET Live Winter 2017 where he opened up about his life and career and how his struggles with depression and an eating disorder shaped his belief system. Bryant also opined that “people don’t buy from brands, they buy from people” and that “the more dehumanized brands are, the less likely they are to survive.” 52:51: Interview: Alex Bayer, Co-Founder, Genius Juice -- Alex Bayer is the founder and CEO of Genius Juice, a brand of coconut-based smoothies. We spoke with Alex about his journey as an entrepreneur and how he'd managed the brand's evolution and maintained focus amid constant challenges. 1:05:18: Elevator Talk: Laura Jakobsen, Founder, Tea Riot -- We first met Laura Jakobsen at BevNET Live Winter 2015. She's the founder and "chief rioter" of tea and juice brand Tea Riot and took part in the event's New Beverage Showdown 10 competition. We caught up with Laura again at BevNET Live Winter 2017 where she discussed the genesis, growth and wins for the brand.

Sean Lovett had a serious Coke habit -- until he found kombucha. That change had been long in the making. Like many other consumers, Lovett remained a loyal Coke drinker for years, despite creeping concerns about its high sugar and calorie count. Seeking a soda alternative with a healthy halo, he took his first sip of kombucha nearly a decade ago and has never looked back. It was an experience that launched a mission: create a brand that could serve as “the Coke of the kombucha world.” In 2010 Lovett founded Revive Kombucha, a Sonoma-based company whose focus is to “sustainably produce the best tasting kombucha you’ve ever had.” Leading with approachable flavors aimed at mainstream consumers, Revive is primarily sold along the West Coast and is also distributed in metro New York; the brand is sold nationally at Trader Joe’s. It might not yet be Coke, but Lovett believes he’s getting closer to his vision. In a wide-ranging interview included in this episode of Taste Radio, he explained Revive’s value as a “kombucha that can get consumers off of soda,” and why collaborating with competitors is critical to the category’s success. Also included in this episode: a conversation with longtime CPG executive Doug Radi. The current CEO of dairy-alternative brand Good Karma Foods, Radi discussed the evolution of packaged food and beverage over his nearly two decades in the space and how Good Karma is innovating for the future. And in the latest edition of Elevator Talk, we met with Brittany Fuisz is the founder of Malibu Meals, a innovative food brand that markets organic, gluten and dairy-free food blends that are packaged in convenient, shelf-stable pouches. This episode is presented by OWYN. Show notes: 1:13: Sponsors, Here’s A Great Way to Rep Your Company -- A quick chat about Repsly’s excellent video interview series from BevNET Live Winter 2017. 2:26: “Visiting Hours” -- It’s a new year, and with it comes new opportunities -- like making your way to the Northeast for the usual fun, sun and plethora of business opportunities that the region offers. Whether you’re planning a trip to the Boston area or if your helicopter simply needs to make an emergency landing, please make us a part of your visit (or near-death experience). Meet with the editorial team; get feedback on your brands and products; talk to us about building awareness and educating consumers about your brand; investors, distributors, retailers -- we want to see you folks, too; check out our wicked cool bah. Also, we'll be in San Francisco this weekend and part of next week for the annual Winter Fancy Food show. Attending the event? Drop us a line. 6:25: Interview: Sean Lovett, Founder/CEO, Revive Kombucha -- Sean Lovett is the founder and CEO of Revive Kombucha, a maker of organic kombucha based in Sonoma County. Recorded at BevNET Live Winter 2017, Sean joined John Craven and Mike Schneider for a deep dive into Revive, including the key decision points behind its creation and efforts build an enduring brand. 28:57: Interview: Doug Radi, CEO, Good Karma Foods -- Doug Radi is the CEO of Good Karma Foods, a maker of plant-based milks and yogurts. Doug is a longtime food and beverage executive and veteran of legacy and upstart companies alike, with experience at Horizon Organic, Rudi's Gluten Free Breads, Silk and Frito-Lay. At NOSH Live Winter 2017, Doug sat down with Project NOSH editor Carol Ortenberg and BevNET assistant editor Marty Caballero for a conversation that included his take on why “brands need to have a core,” and controversy surrounding the Dairy Pride Act. 50:15: Elevator Talk: Brittany Fuisz, Founder, Malibu Meals -- We caught up with Brittany, a former Yelp executive, at NOSH Live Winter 2017 where she shared the vision for her brand of pouch-packaged, organic meals. Brands in this episode: Revive Kombucha, GT’s Kombucha, Health-Ade Kombucha, Good Karma Foods. iTunes Reference: 217554

A super-premium ice cream brand that got its start slinging sweet treats out of a repurposed, beat-up postal van, Coolhaus is changing the perception of frozen pints, one scoop at a time. Known for its off-beat style and inventive, indulgent flavors -- think Fried Chicken & Waffles and Balsamic Fig -- Coolhaus is certainly not your father’s ice cream. But it’s not for him. Lauded by food critics and adored by celebrities and social influencers who’ve championed the Los Angeles-based brand since its 2009 launch, co-founder and CEO Natasha Case sees Coolhaus as "the signature millennial ice cream brand." In an interview included in this week’s episode of Taste Radio, Case explained the her belief that Coolhaus, which is represented at thousands of grocery retailers across the U.S. and is sold at company-owned stores and food trucks in Southern California, New York City, and Dallas, has made its mark by positioning the brand as a “point of view and a culture.” “The ice cream is our outlet,” she said. “The ice cream is our canvas for cool ideas.” Also included in this episode: A conversation with Trevor Smith, who’s the co-founder of cold-brew beverage brand Secret Squirrel. Starting as a side hustle selling cold brew coffee at farmers markets in L.A., the brand has since emerged at national retailers, including Target. Smith shared lessons from his entrepreneurial journey, from his time with the U.S. Army through to the sale of Secret Squirrel in 2016. And in this week’s edition of Elevator Talk, we hear from Eduardo Pentagna, the CEO and Master Brewer of Brazilian-inspired beer brand Novo Brazil. Show notes: 1:45: Review Taste Radio! -- Please do us a solid and review us on iTunes. It’ll improve our search rankings on the app and help other folks find Taste Radio. It’s a pretty simple process and will take about 2-4 minutes. Thanks! 3:15: That Sh_t is The Bomb, Yo -- Much of the Eastern U.S., including our beloved home of Watertown, Mass., has been recovering from a brutal storm aptly dubbed a “bomb cyclone.” It’s not a good thing. But while snow and ice ain’t our bomb, good food and drinks are. The hosts kick off the episode with a discussion about libations and snacks, including Olivious Daily Olive Oil Shot, GT’s Kombucha Pure Love and Ayoba-Yo Biltong South African Jerky, that caught their attention over the past week. 8:55: Interview: Natasha Case, Co-Founder/CEO, Coolhaus -- Project NOSH editor Carol Ortenberg met up with Coolhaus co-founder and CEO Natasha Case at BevNET Live Winter 2017 where they chatted about the inspiration behind the company (“Farchitecture" -- the intersection of food and architecture), Case’s perspective that “e-comm is the new food truck” and why Coolhaus is “in the game of one person buying us 1,000 times, not 1,000 people buying us once.” 36:11: Interview: Trevor Smith, Co-Founder, Secret Squirrel -- How to stay lean and mean in the early days of your brand? Bootstrapping. Natasha Case talked about it and we also heard it from Trevor Smith, who’s the co-founder of cold-brew beverage brand Secret Squirrel. In a conversation recorded last month in Santa Monica, BevNET Managing Editor Ray Latif spoke with Smith about his journey, including the early days of Secret Squirrel (“We weren’t prepared for the fundamentals.”), why entrepreneurship can often be a “lonely endeavor,” and how he defines success. 1:00:07: Elevator Talk: Eduardo Pentagna, CEO/Master Brewer, Novo Brazil Brewing -- Craft beer with a Brazilian vibe made in Southern California. What’s not to love? We caught up with the brand’s founder and CEO Eduardo Pentagna at Brewbound Session Winter 2017 where Novo Brazil triumphed in the event’s Startup Brewery Challenge competition. Just before the big win, Eduardo offered us for a quick introduction to the brand. Brands in this episode: Olivious, Ayoba-Yo, GT’s Kombucha, Jameson, Fireball, Gatorade, Essentia, Murray’s Bagels, Coolhaus, Secret Squirrel, Novo Brazil

Cold brew won’t save the world. Just ask Chris Campbell. The co-founder and CEO of Chameleon Cold-Brew, Campbell is well aware of cold brew’s vaunted status as one of the hottest trends in food and beverage. He’s also extremely proud of Chameleon’s commitment to quality, its devoted consumer base and its leadership position within the space, all of which were key elements to its recent acquisition by Nestlé. Yet, in a conversation included in this episode of Taste Radio, Campbell stressed that a healthy sense of humility has helped steer the ship and been critical to the company’s success. “There’s nothing being sold or developed here that is necessary for life,” Campbell said. “We’re all going to be fine without it. These are all things that are additive to our lives. [We keep] that in perspective: what we do is we sell coffee, deliver a little smile for the moment in the day. And that kind of humility has been incredibly helpful for us, and it’s pervasive in our company.” But, Chris, what about beer? Isn’t beer necessary for human existence? Meg Gill might be up for that debate. She’s the co-founder and president of Golden Road Brewing, who, like Campbell, sold her fast-growing beverage startup to a global conglomerate. Gill, a young and ambitious entrepreneur who in 2014 was recognized as part of Forbes' annual "30 Under 30" list, joined us for a conversation about the launch, development and eventual sale of her Los Angeles-based craft beer company to Anheuser-Busch InBev in 2015. Also included in this episode: the latest edition of Elevator Talk, which features Tribali Foods founder Angela Mavridis, who joined us for a chat about her upstart brand of organic and grass-fed meat patties. Show notes: 1:16: A Dirty, Zesty, Spirited Holiday -- The hosts riff on a sparkling partnership between Dirty Lemon Beverages and Vogue, how Zest Tea is taking on energy drinks with its new line of canned, “high-octane” teas, and Townshend’s Tea Company’s innovative take on distilled spirits. 6:24 Interview: Chris Campbell, Co-Founder/President/CEO, Chameleon Cold-Brew -- Just about a month after Nestle USA announced its acquisition of Chameleon Cold-Brew, we sat down with the co-founder and CEO of the insurgent coffee company, Chris Campbell. In an interview recorded at BevNET Live Winter 2017, Chris spoke with BevNET’s Ray Latif and John Craven about Chameleon’s launch in 2010 and how it established itself as a leader in the fast-growing cold-brew coffee segment. He also explained the role of innovation in the brand’s development, why Austin has been hotbed for entrepreneurship in food and beverage in recent years and offers up his thoughts on new cold brew brands entering the fray. 34:50: Interview: Meg Gill, Co-Founder, Golden Road Brewing -- Like Chris Campbell, Meg Gill is familiar with selling an upstart beverage company to a global conglomerate. She’s the co-founder of Golden Road Brewing, a Los Angeles-based craft beer company that launched in 2011 and was acquired by Anheuser-Busch InBev just four years later. In an interview with Brewbound editor Chris Furnari and BevNET CMO Mike Schneider, Gill spoke about the brand’s rapid growth and path to acquisition. She also explained how Golden Road, which has become Anheuser-Busch’s fastest growing craft brand, is competitive among other brands within A-B's portfolio, and plans to press on the gas in 2018. 1:00:50: Elevator Talk: Angela Mavridis, Founder/CEO, Tribali -- Tribali Foods, a maker of organic and grass-fed meat patties, was the winner of the Pitch Slam competition at NOSH Live Winter 2017. During the event, we caught up with the company’s founder Angela Mavidris, who spoke about the origins of Tribali and how it differentiates itself from competing brands, in this edition of Elevator Talk. Brands in this episode: Dirty Lemon, Zest Tea, Townshend’s Tea, Brew Dr. Kombucha, Chameleon Cold-Brew, GT’s Kombucha, Golden Road Brewing, Oskar Blues Brewing, Tribali Foods

Everyone’s heard “15 minutes could save you 15 percent or more in car insurance.” Well folks, we don’t know much about the business of insuring your 2009 Honda Accord, but we can tell you that taking 15 minutes to listen to this special edition of Taste Radio could be a game-changer for you and your company. Culled from 50 episodes published over this past year, Taste Radio’s Best of 2017 features a select collection of quips and quotes from interviews with some of the brightest minds in the food and beverage industry. In television they might call it a “clip show,” but accompanied by commentary from Taste Radio hosts, it’s a can’t-miss episode comprised of the most indispensable advice on business strategy, team building, branding, marketing, data and innovation we’ve heard all year.

You don’t have to be a rocket scientist to break into the food and beverage business… but it doesn’t hurt. Just ask Kurt Seidensticker. A former NASA aerospace engineer, Seidensticker is the founder and CEO of Vital Proteins, a fast-growing brand immersed in a hot trend: ingestible collagen. An avid runner who was drawn to the recovery benefits of collagen, his path from space shuttles to grocery store aisles was two decades in the making, bisected by a successful career as a digital strategy consultant. Seidensticker joined us for an interview included in this episode of Taste Radio and explained how lessons from his experience at NASA provided a critical conduit to his work building e-commerce platforms for Fortune 500 companies and investment banks. His expertise in e-commerce in turn laid the groundwork for the launch of Vital Proteins, which began as a direct-to-consumer brand. “I recognized early on… that e-commerce was a really viable solution to build a brand around before you went into retail stores,” he said. “If you build a brand ahead of time, you go into retail stores, people know who you are [and] it’s much easier to expand the brand nationally.” As part of the wide-ranging conversation, Seidensticker also discussed how he assessed the market potential for an ingestible collagen brand and Vital Proteins’ attempt to position itself as “an overall wellness company for beauty and fitness.” Collagen has been promoted as key component of another trendy ingredient: bone broth. In recent years, we’ve seen a few beverage plays in the nascent space, including BRU Broth, a brand of bone broth and cold-pressed juice blends. Included in this episode is an interview with company’s co-founder and CEO Soo-Ah Landa, who spoke about the launch and development of the company. And in the latest edition of Elevator Talk, we ask if basil seed an ingredient to watch in 2018. Shakira Niazi thinks so. She’s the founder of Basil Seed Works, the maker of ZenBasil, a brand of basil seed-infused beverages. Niazi shared her vision for the brand and discussed some of the functional benefits of the basil seed. Show notes: 1:08: Is It a Food? Is It a Beverage? Does it Matter? -- Five years ago this month, PepsiCo chairman and CEO Indra Nooyi said that “a way to grow the beverage business is to take foods and drinkify them.” The concept was rooted in her belief that a confluence of demand for convenience and nutrition would drive consumption trends over the next decade. Amid rising interest for protein-heavy smoothies, drinkable soups and bottled yogurts, it turns out that she was onto something. Yet a question persists: how do these brand best market themselves as snacks and vice versa? The hosts discuss. 11:11: Interview: Kurt Seidensticker, Founder/CEO, Vital Proteins -- It’s been a breakout year for ingestible collagen and one of the leading brands in the space, Vital Proteins. A maker of collagen-based foods and supplements, Vital picked up national placement at Whole Foods and Vitamin Shoppe and added $19 million in new funding from venture capital firm CAVU. Founder and CEO Kurt Seidensticker joined us for a conversation about the company and how Vital has positioned itself as a leader in the nascent collagen space. 37:08: Interview: Soo-Ah Landa, Co-Founder/CEO, BRU Broth -- We spoke with Landa about her decision to leave behind a comfortable corporate career and make the leap into the rough-and-tumble beverage business. She also discussed why merchandising innovative products like BRU is “a past problem, a present problem and likely a future problem” and her concern that “it’s still hard to find women investors and advisors, specifically in this space.” 55:22: Elevator Talk: Shakira Niazi, Founder, ZenBasil -- ZenBasil is an upstart brand of basil seed-infused beverages. We spoke with Niazi at BevNET Live Winter 2017, where she participated in New Beverage Showdown 14 and made it to the final round of the competition.

Distributors called her a “relentless bitch,” but Sharelle Klaus paid little mind to their insecurities. She was too busy building a business. Instead, Klaus, the founder and CEO of DRY Soda, a Seattle-based maker of premium carbonated soft drinks, wore the slur as a badge of honor. Standing at the forefront of the emerging craft soda segment since the launch of DRY in 2005, Klaus acknowledges that she is indeed relentless — and deeply passionate about her vision to deliver better soda to American consumers. “I have an expectation, and it has to get done,” she said in an interview included in this episode of Taste Radio. “In beverage, you’ve got to get that product on the shelf. It has to be executed correctly. I do demand a lot from everybody -- you just have to.” Beginning with DRY’s early days as a regional startup through its rise to a nationally distributed brand, Klaus shared war stories from the journey and revealed the one lesson she believes entrepreneurs need to learn if they intend to be successful. This episode also includes a lively chat with Russell Barnett, CMO of My/Mo, a fast-growing brand of mochi ice cream sweeping through freezers aisles across the U.S. Don’t miss Barnett’s explanation of why “marketing is never right; [just] varying degrees of wrong.” We also caught up with Max Baumann and BJ McCaslin, co-founders of Bear Squeeze, a brand of ketogenic meal shakes that triumphed in BevNET Live’s New Beverage Showdown 14. Rounding out the episode is the latest edition of Elevator Talk featuring Tugger Balcom, the founder of Sports Juice, a brand of organic, cold-pressed juices designed for athletes. Show notes: 1:09: Get a Life(style): All of the folks interviewed in this episode represent brands with a lifestyle component and engage with consumers beyond their core focus or function. The hosts discuss what makes for an effective lifestyle brand and how companies can best articulate their messaging. 6:27: Interview: Sharelle Klaus, Founder/CEO, Dry Soda -- In this interview, recorded from the Taste Radio studio at BevNET Live Winter 2017, Klaus shared her vision for the culinary-inspired soda brand and the impetus for its launch. She also discussed how she’s persevered through her dozen years in the beverage business and why she implores entrepreneurs to “not be afraid to look stupid.” 29:56: Interview: Russell Barnett, CMO, My/Mo -- In this interview with Project NOSH editor Carol Ortenberg, Barnett discussed the rapid emergence of My/Mo and why keeping the brand “weird and quirky... presents a really great opportunity for an experiential moment.” Barnett also shares lessons learned from his two decades as a marketing exec, which has included roles with Mike’s Hard Lemonade, PopChips and KeVita. 48:52: Interview: Max Baumann & BJ McCaslin, Co-Founders, Bear Squeeze -- Baumann and McCaslin joined us on the mics shortly after claiming the crown of New Beverage Showdown 14 and taking home the competition’s $10,000 prize. The pair discussed the company’s business strategy and McCaslin remarked on his second Showdown win, the first being with Coco Cafe in 2011. 59:53: Elevator Talk: Tugger Balcom, Founder, Sports Juice -- A semifinalist in New Beverage Showdown 14, we caught up with Balcom in Los Angeles a few weeks back when he joined us for this edition of Elevator Talk. Brands in this episode: Rockstar, Red Bull, Dry Soda, My/Mo, Bear Squeeze, Mixwell, Sports Juice For sponsorship opportunities, feedback and suggestions, contact ask@tasteradio.com.

Stephen Williamson, the co-founder and CEO of organic plant-based food and beverage company Forager Project, embraces a non-traditional approach to innovation. “We are great believers in ‘Ready. Fire. Aim.’” he said in a recent interview included in this episode of Taste Radio. “We have tried to leverage anything where we’ve seen success.” Launched in 2013, the San Francisco-based company has built a brand platform that extends from juices to smoothies to snacks and yogurts, all based around the principle of making great-tasting, healthy and minimally processed foods and beverages. Speaking with BevNET assistant editor Martin Caballero, Williamson and co-founder J.C. Hanley discussed how the company works to align innovation with current trends while staying true to its core mission. Williamson, who is a former chairman and CEO of Odwalla, and Hanley also spoke about their origins in the food business and why “learning from food” is a key piece of Forager’s business philosophy. Also included in this episode: A conversation with Brandon Partridge, the Senior Vice President of Industry Development at American Frozen Food Institute and the founder of Ibex Yogurt, an innovative brand of organic drinkable yogurts that was discontinued in 2014. Partridge discussed learning lessons from his journey as a beverage entrepreneur and reflected on stumbling blocks and pitfalls. This week’s Elevator Talk features Maggie Patton and Alex Buckley are the co-founders of Bitsy's Brainfood, an organic food company that makes allergen-friendly and vegetable-based snacks and cereals. Show notes: 1:01: Insights from Brewbound Session, NOSH Live and BevNET Live -- The hosts discuss news, trends, new products and speakers from the three conferences. Included in their banter: Novo Brazil’s triumph in Brewbound Session’s Startup Brewery Challenge 9; Saffron Road founder and CEO Adnan Durrani’s stirring presentation at NOSH Live; the magic of oat-based granola brand Woats; the genius of Califia Farms’ Greg Steltenpohl and Arnold Ventura; why new sparkling juice brand Hubble could be an Orangina-killer. 13:14: Interview: Stephen Williamson and JC Hanley, Co-Founders, Forager Project -- Forager is a maker of organic, plant-based food and beverages, including cold-pressed juice, nut milks, dairy-free yogurt and vegetable-based chips. In this interview, recorded via Skype, Williamson and Hanley discussed the company’s mission and innovation philosophy, its transition from a focus on cold-pressed juice to multi-pronged portfolio of food and beverage and how “learning from food” allowed the company to leverage its expertise in cashew milk production to create a new line of dairy-free yogurts. 37:56: Interview: Brandon Partridge, Founder, Ibex -- Partridge is the founder of Ibex Yogurt, an innovative brand of organic drinkable yogurts founded in 2011 and was discontinued in 2014. In our conversation, recorded at NOSH Live Winter 2017, he discussed why the brand may have been a victim of “right place, wrong time” and the notion that young companies like Ibex often “live at the edge of success and extinction.” 1:02:49: Elevator Talk: Maggie Patton & Alex Buckley, Co-Founders, Bitsy's Brainfood -- Patton and Buckley are the co-founders of Bitsy's Brainfood. Moms and former educators, the pair discussed how and why they launched the organic food company, which makes allergen-friendly and vegetable-based snacks and cereals. Brands in this episode: Novo Brazil, Honey Mama's, Woats, Califia Farms, Odwalla, San Pellegrino, Hubble, Vive Organic, Bija Bhar, Mother Beverage, GT’s Kombucha, Health-Ade Kombucha, Brew Dr. Kombucha, Better Booch, Forager Project, Ibex, Bitsy Brainfood For sponsorship opportunities, feedback and suggestions, contact ask@tasteradio.com.

Back to the Roots, which markets indoor gardening kits and organic breakfast cereal, has come a long way. Having started out making mushrooms out of coffee waste, the company has evolved into an ambitious sustainable food brand that envisions a future when it’s recognized as “The Pixar of Food.” In this week’s episode of Taste Radio, co-founder Nikhil Arora discussed how Back to the Roots is positioning itself to achieve that lofty goal through a consumer-centric approach to innovation and working hand-in-hand with key retailers. “People ask, ‘how’d you go from mushrooms to aquaponics to cereal?’ he said. “It was talking to our consumers and being able to have that opportunity. Whole Foods was a huge part of that.” Ahora noted that strategic planning always starts with “what problem are you solving for consumers,” and pointed to the company’s indoor gardening kits as a way for urban dwellers with limited yard space to grow their own food. In CPG, Back to the Roots cereals, formulated with four ingredients or less, are designed to be healthy alternatives to sugar-laden legacy brands, while “connecting kids back to real food.” Also included in this episode: an interview with Mark Young, who is the founder and CEO of BeerBoard, a beer management platform that enables breweries, restaurants and bars to make real-time marketing decisions about their beer selection. And this week’s Elevator Talk features Kareem Elhamasy, the co-founder of Nitro Beverage Co., a upstart maker of nitro coffee and kombucha. Show notes: 1:00: Prepping Your Protein -- Protein is one of the hottest ingredients in food and beverage and is being marketed in a dizzying array of forms and formats. Milk-based drinks, pea-based protein powders, meat jerky, whey-infused waters, nut-based bars, whole bean snacks. We see this stuff come into the office every day; the hosts discuss how they wade through the ever-increasing options for protein consumption. 9:20: Interview: Nikhil Arora, Co-Founder/Co-CEO, Back to the Roots -- Project NOSH editor Carol Ortenberg met with Arora at the Produce Marketing Association’s 2017 Fresh Summit in New Orleans for a wide-ranging conversation that includes discussion about the origins of Back to the Roots, how close relationships with Whole Foods and Amazon accelerated its development and how the company has navigated the foodservice business in NYC schools. 36:02: Interview: Mark Young, Founder/CEO, BeerBoard -- Young explained how BeerBoard improves inventory control by reducing overpours, underpours and “unauthorized comps.” He noted that the company’s emergence comes as the beer industry is “getting more educated about technology in ways that they can benefit from it.” 1:01:56: Elevator Talk: Kareem Elhamasy, Co-Founder, Nitro Beverage Co. -- Elhamasy recently visited BevNET HQ and introduced us to Nitro Beverage Co., which he co-founded with three friends in Asbury Park, NJ. Brands in this episode: Nothing But The Fruit, OWYN, Back to The Roots, Love Beets, BeerBoard, Nitro Beverage Co. For sponsorship opportunities, feedback and suggestions, contact ask@tasteradio.com.

Barry Nalebuff believes that food and beverage entrepreneurs should focus on solving what he calls “a real problem.” When he co-founded organic beverage brand Honest Tea 20 years ago, that meant delivering healthier bottled drinks to consumers at a time when few such options existed. Nalebuff has since integrated that philosophy into other ventures, including alcoholic kombucha company Kombrewcha and Maker Oats, a new brand of organic overnight oats that he developed in partnership with Quaker Oaks. The ultimate goal, he says, is to transform an industry laden with unhealthy ingredients and formulations. “If you think about what people have put in our foods, do you think they’ve actually made us healthier?” he asked. “I’d like to be able to trust in my food companies. I want to make things that you can trust. I want to appeal to people who read labels.” In this week’s edition of Taste Radio, Nalebuff joined us for a wide-ranging conversation about his career as an entrepreneur and investor, including why premiumization has been an effective path to innovation, lessons learned from early missteps at Honest Tea, and how he views Maker Oats as fitting into Americans’ daily routines. Also included in this episode: An interview with Will Willis, co-founder of Boston-based craft distillery Bully Boy Distillers. Willis, who launched Bully Boy in 2011 with his brother Dave, discussed his journey in the fast-growing business of craft spirits, including their initial foray into the space, how the industry has evolved over the past six years and what he’s learned along the way. And in the latest edition of Elevator Talk, we sit down with Ryan Close, the creator of Bartesian, a countertop machine described as the “Keurig for Cocktails.” Show notes: ‘Cause I’m Eating on a Jetplane: In just a few days, the team will be heading out to Santa Monica for BevNET Live, Brewbound Session and NOSH Live. Most of us will probably make a beeline to the In N’ Out near LAX as soon as we land. But how, pray tell, will we nourish ourselves during the journey? The hosts discuss some go-to snacks and drinks when flying, including Barnana, Biena Snacks, Monfefo, Temple Turmeric and Terra Chips. Interview: Barry Nalebuff, Co-Founder, Honest Tea, Kombrewcha, Maker Oats -- Nalebuff recently joined BevNET CEO John Craven and Project NOSH editor Carol Ortenberg at BevNET HQ for a wide-ranging conversation about his career as an entrepreneur and investor. Nalebuff, who’s also a professor of management at Yale University, explained his innovation philosophy, beginning with Honest Tea and later with Kombrewcha and Maker Oats, how entrepreneurs can empower designers to best align branding and packaging with their visions and why it’s critical for him to work with people that he “totally trusts.” Interview: Will Willis, Co-Founder, Bully Boy Distillers -- As the market for craft spirits continues to develop, we’ve stayed curious about the segment and its parallels to emerging categories in food and non-alcoholic beverages. So when we were invited to visit Bully Boy Distillers, an urban craft distillery located in Boston, we figured it was a good opportunity to chat about the business with folks in the trenches. John and Ray recently checked out Bully Boy and met with co-founder Will Willis. Elevator Talk: Ryan Close, Co-Founder, Bartesian -- Close is the co-founder of Bartesian, a Keurig-type machine that makes cocktails on demand. We met up with Close last month in L.A. and recorded this edition of Elevator Talk. Brands in this episode: Barnana, Biena, Monfefo, Temple Turmeric, Terra Chips, Honest Tea, Kombrewcha, Calicraft, Maker Oats, Bully Boy, Bartesian For sponsorship opportunities, feedback and suggestions, contact ask@tasteradio.com.

Halen Brands, a privately held operating company that invests in, acquires, and operates food and beverage brands, describes itself as “created by entrepreneurs for entrepreneurs.” It’s an appropriate tagline given Halen’s leadership team, which is headed by founder and co-CEO Jason Cohen, a highly successful entrepreneur and investor who’s grown and sold brands including Mamma Says, Sensible Portions, Rickland Orchards and partnered with the founders of Skinny Pop for a combined total of over $560 million. In an interview featured in this week’s episode, Cohen discussed his background in the food and beverage business and why he launched Halen, which in partnership with Clearlake Capital, currently has investments in fast-growing brands including CORE and Chef’s Cut Jerky and recently acquired OWYN, a brand of plant-protein drinks and shake powders. Cohen also shared lessons about building successful relationships with retail buyers and the one thing entrepreneurs should avoid if they want to sell their company. Also included in this week’s episode: An interview with Ken Plasse, the CEO of Fishpeople Seafood, a leading brand of sustainable and traceable seafood. Plasse spoke about the company’s mission to “change consumers’ relationship with the sea” and to preserve and support local fishing communities. And in the latest edition of Elevator Talk, we speak with Sarah Hardgrove-Koleno, the co-founder and CEO of KRā, an organic sports drink brand. Show notes: 1:05: It’s Automatic: A growing number of high-end automatic coffee and tea machines have come to market, and a few have arrived here at the office. While some might accuse the devices of undercutting the artisanal quality derived from, say, the long steeped cold brew, the ceremony of matcha preparation or the gentle nature of pour-over coffee, manufacturers promote the consistency and convenience of the machines versus traditional tools. The hosts experiment with a few of these countertop appliances and offer their takes. 11:57: Interview: Jason Cohen, Founder, Co-CEO, Halen Brands -- Cohen recently visited BevNET HQ in Watertown, Mass. and spoke with Project NOSH editor Carol Ortenberg and BevNET CMO Mike Schneider about his career as an entrepreneur and investor. As part of the conversation, Cohen implores other entrepreneurs not to get “too attached to your brand if your ultimate goal is to sell it,” explains why “competitive friendliness” among other small food makers helped build the fast-growing better-for-you snack set and what he perceives as the differences between the food and beverage industries. 36:37: Interview: Ken Plasse, CEO, Fishpeople Seafood -- Plasse joined Carol Ortenberg for a conversation recorded at the recently held Esca Bona conference in Austin, Texas. He discussed how Fishpeople attempts to build its brand story by drawing a direct line from its fishing partners to consumers and how its e-commerce platform presents an amazing opportunity to communicate directly with -- and learn from -- its customers. 59:05: Elevator Talk: Sarah Hardgrove-Koleno, Co-Founder/CEO, KRā -- A former attorney based in Chicago, Hardgrove-Koleno last year co-founded KRā, an organic sports drink brand. We caught up with Sarah at the NACS 2017 show and connected for this edition of Elevator Talk. Brands in this episode: Ito En, Halen Brands, Mamma Says, Sensible Portions, Rickland Orchards, Skinny Pop, CORE, Chef’s Cut Jerky, OWYN, Fishpeople Seafood, KRā

Adnan Durrani was once known as “The Suit.” A former Wall Street executive, Durrani’s first experience at a natural foods show was a clash in styles: a buttoned-up banker dressed in Brooks Brothers amid hippie entrepreneurs clad in raggedy jeans and sandals. Despite the difference in style, Durrani found himself embraced by the community and in particular by Stonyfield Farm co-founder Gary Hirshberg, for whom Durrani served as a board member and investor. Durrani is currently the CEO of American Halal, the company behind halal-certified frozen food and snack brand Saffron Road, which he founded in 2009. In this week’s episode of Taste Radio, he spoke about his career in the food and beverage business and how his belief system evolved during his transition from Wall Street into the natural food space. He also explained how he identified a huge growth opportunity for halal foods in the U.S. and why Saffron Road saw millennials as a key consumer demographic during the brand’s launch. Durrani also discussed how the company was able to turn a potential PR nightmare into an opportunity and why he’s increasingly immersing himself and his brand into political causes. Also in this episode: An interview with Neel Premkumar, the founder and CEO of Dyla Brands, which markets Forto Coffee energy shots and Stur liquid water enhancers. A former CPG executive with stints at Nestlé and Pfizer, Premkumar spoke about his foray into entrepreneurship and his process for identifying white space and marketable innovation in saturated categories. And in this week’s Elevator Talk, we spoke with BJ Mccaslin and Jason Trawick, the co-founders of Minute Mixology, a brand of all-natural, single-serve cocktail mixers. This episode is presented by Sovereign Flavors. Show notes: 1:31: Life’s a Pitch…: BevNET Live, NOSH Live and Brewbound Session are just weeks away. The hosts encouraged new brand owners and early-stage entrepreneurs attending the events to introduce themselves to the team. They recalled meeting entrepreneurs, before they were big successes with their brands, for the first time at past events, including Janie Hoffman from Mamma Chia and Justin Trout, Dina Trout and Vanessa Dew from Health-Ade. 6:30: Interview: Adnan Durrani, Founder/CEO, American Halal/Saffron Road -- Adnan Durrani is the founder and CEO of American Halal, the maker of Saffron Road, a brand of halal-certified frozen foods and healthy snacks. BevNET editor-in-chief Jeff Klineman met with Durrani at American Halal’s headquarters in Stamford, Conn. 40:11: Interview: Neel Premkumar, Founder/CEO, Dyla Brands -- Last month at NACS 2017, BevNET’s Ray Latif and Brad Avery met with Neel Premkumar, who is the founder and CEO of Dyla Brands. Dyla is the maker of Forto Coffee, a fast-growing brand of organic, coffee-based energy shots and Stur, a brand of all-natural drink mixes. Premkumar discussed why learning from missteps has been critical to the evolution of Forto, how e-commerce established a critical conduit between the company and its consumers and recent strategic partnerships with The Hershey Co., Peet’s and Keurig. 1:02:28: Elevator Talk: BJ Mccaslin & Jason Trawick, Co-Founders, Minute Mixology -- BJ McCaslin is a beverage entrepreneur perhaps best known as the co-founder of Coco Cafe, an espresso and coconut water blend that was acquired by Vita Coco in 2012. His latest project is Minute Mixology, a brand of all-natural, single-serve cocktail mixers. We caught with BJ and his co-founder Jason Trawick in Los Angeles, and connected for this edition of Elevator Talk. Brands in this episode: Mamma Chia, Health-Ade, Saffron Road, Stonyfield Farm, Vermont Pure Spring Water, Forto Coffee, Stur, Coco Cafe, Vita Coco, Minute Mixology For sponsorship opportunities, feedback and suggestions, contact ask@tasteradio.com.

A former software engineer, John Coogan says that programmers are often pondering ways to “automate ourselves out of a job.” Coogan, who in 2013 co-founded fast-growing meal replacement products brand Soylent, has a similar perspective when it comes to entrepreneurship. In a recent interview featured in this week’s episode of Taste Radio, Coogan, who recently stepped down as Soylent’s CTO, said that “as entrepreneurs, we should be thinking about how we can manage ourselves out of a job.” Amid the brand’s ongoing expansion from direct-to-consumer sales and into retail stores, Coogan explained that it was important for Soylent, “to find people that are essentially the right tool for the job… and that have seen these challenges before.” In recent months the company has brought on several experienced CPG executives, including former KeVita chief strategy officer Bryan Crowley as president, to support its retail expansion. Coogan also discussed how Soylent’s e-commerce-only model enabled the company “to start collecting data on who our customer was, as well as get product in their hands much faster.” Perhaps most importantly, the business strategy presented Soylent with a streamlined path to retail. “You’ll have customers that can actually go and drive adoption at retail stores because they’ve heard about you online," he said. Also included in this episode: a conversation with influential food and lifestyle blogger Olivia Ku. Ku, who has a following of nearly 200,000 users on Instagram, spoke about how brands can best interact with influencers and why successful partnerships require a true sense of “added value” for both parties. And in this week’s Elevator Talk, we spoke with Shayne Malone, who is the founder and CEO of Zavu, a brand of cold-pressed, HPP juices made from indigenous Brazilian fruits. Show notes: 2:24: WEED Deal: The hosts discuss the Constellation Brands’ recent acquisition of a 9.9 percent stake in cannabis producer Canopy Growth Corporation for $191 million. Constellation, which makes and markets a variety of well-known beer, wine and spirits products,d that the deal is aimed at developing and marketing cannabis-infused beverages that do not contain alcohol. John Craven notes that Constellation is preparing for the gold rush into legal marijuana, assuming relaxed regulation is forthcoming. Jon Landis discusses how current cannabis-infused beverage brands are wading into the market and educating consumers about dosages. 11:15: Interview: John Coogan, Co-Founder, Soylent -- John Coogan is a co-founder of Soylent and served as Soylent’s CTO until stepping down a few months ago. He recently sat down with John and Mike for a conversation about his role with the company and how Soylent, which until recently has been as been sold exclusively online, is positioning itself for massive growth at retail. For new brand owners, listen to why Coogan views direct-to-consumer as “super important for early-stage food and beverage companies.” 39:18: Interview: Olivia Ku, Founder, LoveHealthOK: Mike Schneider recently met with highly influential food and lifestyle blogger Olivia Ku. In a conversation recorded at the offices of Califia Farms in downtown L.A., Ku explained her path to becoming a social media guru and offered advice on how brands can most effectively engage influencers. 59:45: Elevator Talk: Shayne Malone, Founder/CEO, Zavu: Shane Malone is the founder and CEO of Zavu, a brand of cold-pressed, HPP juices made from indigenous Brazilian fruits, including caju, acerola and cupuacu. Shane spoke with the Taste Radio team at Expo East 2017 about his upstart brand and the opportunities and challenges that lay ahead. Brands in this episode: Dixie Elixirs, Soylent, Califia Farms, Zavu For sponsorship opportunities, feedback and suggestions, contact ask@tasteradio.com.

A tech executive-turned-beverage entrepreneur, Kara Goldin has incorporated many of the lessons from her career in Silicon Valley into the development of Hint, an unsweetened, flavored water brand that she launched in 2005. In this week’s episode of Taste Radio, we spoke with Goldin about how her experiences in the tech world helped shape the business strategy for Hint, which markets a variety of still and sparkling water products and is nearing $100 million in annual sales. Goldin also explained how she overcame early challenges of a food and beverage industry long dominated by legacy brands, Hint’s development of an highly successful e-commerce platform and her belief that a company's “ability to stay close to the customer and understand what the customer thinks about your product is really the key” to winning. Also included in this episode: a conversation with Billy Bosch, who is the co-founder and CEO of protein drink brand Iconic. Bosch discussed his journey as an entrepreneur, offering insight into lessons learned and key takeaways from the past six years. And in this week’s Elevator Talk, we spoke with Mikaela Ray is the CEO of Mikaela's Simple Devine, a maker of gluten-free biscotti cookies. This episode is presented by Sovereign Flavors. Show notes: 0:55: Gassed From NACS: Jon and Ray recently returned from Chicago where they attended the annual National Association of Convenience Stores show. Packed to the walls with the usual plethora of energy drinks, salty snacks, soda, and jerky, the hosts talked about some of the new products and brands that caught their eyes, including a few from the deluge of new coffee products exhibited at the event. 7:47: Interview: Kara Goldin, Founder/CEO, Hint -- Goldin discussed her path from a career in tech to the remarkable success of Hint. Included in the conversation are words of wisdom from her 12 years as an entrepreneur, including why brand owners shouldn’t “spend too much time around the naysayers and instead “focus on getting traction.” She also talked about Hint’s powerful direct-to-consumer platform and what she sees as the future for a brand that’s nearing $100 million in sales. 40:02: Interview: Billy Bosch, CEO/Co-Founder, Iconic Protein -- Billy Bosch is the co-founder and CEO of Iconic, a protein drink brand launched in 2011. In our interview, Billy discussed the trials and tribulations of a brand immersed in a fast-evolving market for protein drinks. 1:00:04: Elevator Talk: Mikaela Ray, CEO, Mikaela's Simple Devine -- a maker of biscotti cookies that are gluten-free, kosher, Non-GMO and baked with all natural ingredients. We met up with Mikaela at Expo East 2017 and talked about the launch and development of her business. Brands in this episode: Starbucks, Monster, Dunkin’ Donuts, La Colombe, High Brew, HeyDay Cold-Brewed Coffee, Bowery Coffee, Califia Farms, La Colombe, Forto, Stok, Caffe Agave, BodyArmor, Aquahydrate, +Red Elixir, Hint, Iconic Protein For sponsorship opportunities, feedback and suggestions, contact podcast@bevnet.com.

Earlier this month the Taste Radio team met with GT Dave, the founder of best-selling kombucha brand GT’s Kombucha. In an interview recorded for this episode, Dave discussed the origins of GT’s, a brand he created 22 years ago and its pioneering role in the fast-growing and high-profile kombucha category. Recorded at the company’s headquarters in Los Angeles, Dave explained his belief that most "successful businesses come from a pure place" and stressed that brands should attempt to connect with consumers on a personal, intimate level. He also discussed why the company is constantly innovating and attempting to improve. “Complacency is a part of human nature, but I believe it’s also a version of corporate cancer,” he said. “As soon as you feel like you’re coasting, you’ve done enough or you’re great is when you start fail.” Also included in this episode: a conversation with SnackNation founder and CEO Sean Kelly, who discussed the company’s approach to optimizing office culture through better-for-you snacks and aspirational brands. In the latest edition of Elevator Talk, we spoke with Lilly Wunsch is the co-founder and COO of 4th & Heart, a maker of ghee-based foods. This episode is presented by Sovereign Flavors. Show notes: 1:20: We’re Loko About These Four Things: The hosts chat about their current crushes in food and beverage, including alcoholic seltzers, Sunday night meal prep, innovative cocktail ingredients and new kombucha offerings at Trader Joe’s. 12:00: Interview: GT Dave, Founder/CEO, GT’s Living Foods -- Dave discussed explained how the brand and company have evolved over the past two decades while remaining independent and staying true to its core values. 43:02: Interview: Sean Kelly, Founder/CEO, SnackNation -- SnackNation is a company that delivers boxes of healthy snacks to business across the U.S. In our conversation, Kelly explains the company’s mission to create happier, healthier and more productive people. He also discusses the company’s efforts to be known for thought leadership and why he believes a company’s core purpose is not birthed, it’s “discovered.” 1:02:09: Elevator Talk: Lilly Wunsch, Co-Founder/COO, 4th & Heart -- Lilly Wunsch is the co-founder and COO of 4th & Heart, a maker of ghee-based oils, butters and spreads. We met Lilly at Expo East 2017 and discussed the company’s mission to “modernize ancient pantry staples.” Brands in the episode: Good Wolf Kefir, Vermont Village, Hudson Standard. Drink Maple, GT’s Kombucha, Health-Ade Kombucha, Revive Kombucha, Capital Kombucha, Brew Dr. Kombucha, Nauti Seltzer, White Claw Seltzer, Clif Bars, Krave Jerky, Skinny Pop For sponsorship opportunities, feedback and suggestions, contact podcast@bevnet.com.

Joy Bauer believes snacking should be simple. Bauer, the nutrition and health expert for NBC’s “Today” show and founder of granola bites company Nourish Snacks, is concerned that an ever-increasing number of product certifications and overwrought marketing callouts are confusing consumers. In an interview included in this week’s episode of Taste Radio, Bauer stated her belief that most consumers simply want clean labels, easily understood ingredients and delicious flavors, a perspective that inspired her to launch Nourish Snacks. As part of our conversation, Bauer also shared her opinion on what makes for a sustainable food trend versus a passing fad, and discussed the impact that CPG conglomerates are having in the evolving market for snacks. Also in this episode: An interview with Gus Griffin, the CEO of MGP ingredients, a leading producer of premium distilled spirits that has played a critical role in the emergence and development of the craft spirits segment. And in the latest edition of Elevator Talk, we chat with Marcel Gozali, the founder of Avonut, a brand of ready-to-drink, cold-pressed avocado coconut smoothies. Show notes: 1:14: SoCal Sojourn -- Last week Taste Radio hosts John Craven and Mike Schneider traveled to Los Angeles for a few days of podcasting and video work, meeting up with entrepreneurs and executives from across the food and beverage spectrum. Craven and Schneider shared memorable moments and meetings from their trip, including visits to the offices of GT’s Living Foods, Bulletproof Labs, SnackNation and Califia Farms. 11:41: Interview -- Joy Bauer, Founder, Nourish Snacks: In our conversation with Bauer, recorded at Natural Products Expo East 2017, she explained her belief in creating nutritious, decadent snacks that don’t “feel like a gyp” to consumers. She also discussed how brands can align themselves with current nutritional trends without sacrificing the future and called conglomerates’ efforts to reformulate legacy products “a valiant effort.” 30:31: Interview -- Gus Griffin, CEO, MGP Ingredients: MGP is a leading producer of premium distilled spirits with a long history of supplying companies large and small with high-quality bourbon, gin and vodka. MGP is particularly known for its prowess as a distiller of rye whiskey and recently launched its own branded portfolio, which includes George Remus Bourbon and Till Vodka. We spoke with CEO Gus Griffin about the new venture as well as MGP's role in the emergence and development of the craft spirits segment. 49:36: Elevator Talk -- Marcel Gozali is the founder of Avonut, brand of ready-to-drink, cold-pressed avocado coconut smoothies. We met Gozali at Natural Expo East 2017 and got the goods on his innovative products and what’s next for the brand. Brands in the episode: GT’s Kombucha, Califia Farms, Nourish Snacks, George Remus Bourbon, Till Vodka, Avonut For sponsorship opportunities, feedback and suggestions, contact podcast@bevnet.com.

Episode 78 of BevNET’s Taste Radio podcast features a conversation with Chris Hunter, the co-founder of plant-based protein drink brand Koia and a co-founder of Phusion Projects, the Chicago-based alcoholic beverage company best known as the maker of Four Loko. In our interview, recorded at Natural Products Expo East 2017, Hunter discussed the remarkable rise (and notorious reputation) of Four Loko and why a focus on branding and merchandising was key to its success. Hunter also explained his belief that the natural food and beverage industry is “the most exciting space out there,” his role in reframing and positioning Koia as a brand first and foremost, and why entrepreneurs should look to align themselves with experienced, value-added investors and advisors. Also included in this episode: A discussion with Project NOSH senior staff reporter Meagan McGinnes about the FDA’s new guidance regarding peanut allergies and how food brands are reacting, innovating and commercializing. We chat with the folks behind Shackleton Whisky, a brand inspired by famed explorer Sir Ernest Shackleton. And in the latest edition of Elevator Talk, we caught up with Safir Jamal, the CMO of 1 Shot Protein, a brand of shots that contain 24g of clean protein per 3 oz. bottle. Show notes: 1:11 -- Reminders, Upcoming Deadlines -- Early registration is ending for NOSH Live and Brewbound Session. The room block is almost halfway full for BevNET Live. Sponsorship opportunities for the events are still available, including the Taste Radio gold package. BevNET’s new Media Kit is now available. Learn more about advertising with BevNET, Project NOSH and Brewbound and Taste Radio. 3:48 -- Pumpkin Spice Life -- ‘Tis the season for everything pumpkin spice. What started with lattes and cookies has become a phenomenon in which entire endcaps and aisles are dedicated to pumpkin spice products. Have we reached a saturation point with the flavor? The hosts discuss. 9:04 -- Interview: Chris Hunter, Founder/CEO Koia; Co-Founder, Phusion Projects -- In our interview with Hunter we discussed his background in the beverage business, navigating both the phenomenal success and intense public scrutiny of Four Loko, why he segued into the non-alcoholic beverages with Koia and how he sees the plant-based protein drink category evolving in the coming years. 29:18 -- Trendspotter: The FDA Wants More Kids Eating Peanuts -- Last month FDA Commissioner Scott Gottlieb released a statement regarding a new qualified health claim that early introduction of peanuts to certain high-risk infants may reduce risk of peanut allergy. We discussed the growing crises around peanut allergies, the FDA’s decision to issue the statement and opportunities for kids’ brands to leverage the new guidance in marketing and innovation strategies. 43:55 -- Interview -- Tim Jarvis and Jason Moore, Shackleton Whisky -- Scottish spirits company Whyte and Mackay recently announced the launch of Shackleton Whiskey, a brand inspired by famed explorer Sir Ernest Shackleton, who’s known for leading a series of British explorations to the Antarctic. We recently spoke with Tim Jarvis, an environmental explorer and global brand ambassador for Shackleton Whisky, who in 2013 led an authentic retracing of Shackleton’s journey, and Whyte & Mackay Single Malt Specialist Jason Moore about the new whisky and their role in its creation and launch on the market. 52:05 -- Elevator Talk: 1 Shot Protein is a brand of shots that contain 24g of clean protein per 3 oz. bottle. We recently caught up with the company’s CMO, Safir Jamal, who visited us at BevNET HQ. Brands in this episode: Koia, Four Loko, Not Your Father’s, Shackleton Whiskey, Hello Peanut, MyPeanut, 1 Shot Protein. For sponsorship opportunities, feedback and suggestions, contact podcast@bevnet.com.

In this week’s episode of BevNET’s Taste Radio, we’re joined by Pat Brown, the founder and CEO of Impossible Foods, a food tech company focused on the development of meat, dairy and fish products derived from plant-based material. Best known as the maker of the Impossible Burger, a juicy, meatless patty that’s served in trendy restaurants nationwide, the company has reportedly raised over $300 million to date, including investment from GV and Bill Gates. Project NOSH editor Carol Ortenberg and BevNET sr. brand specialist Jon Landis recently spoke with Brown about the origins and business strategy behind Impossible Burger and his vision for the future of plant-based meat and the brand. Also included in this episode: An interview with Adam Louras, who is the founder of Koa, an innovative, but recently discontinued brand of colorless, calorie- and sugar-free juices. Louras, who is currently the chief operating officer of functional drink company Dirty Lemon Beverages, discussed learning lessons from his journey as a beverage entrepreneur and reflected on stumbling blocks and pitfalls -- including which ones may have been avoidable. And in the latest edition of Elevator Talk, we spoke with Royce Pinkwater, the founder and CEO of Bontá Hydration, a brand of all-natural, low-calorie beverages made with Mediterranean sourced ingredients. Show notes: The Mailbag -- The hosts review questions and comments from Taste Radio listeners. From a venture capitalist in Los Angeles: How can trendy, new brands stay relevant? From a beverage entrepreneur in Chicagoland: Why do you guys like ginger so damn much? Interview: Pat Brown, Founder/CEO, Impossible Burger -- Brown discussed his belief that there is a “fundamental fallacy” that meat has to come from animals and pointed to research that meat-loving consumers would prefer alternative sources. That said, he notes: “Carnivores aren’t going to cut us any breaks. If we can’t deliver what they want, then it’s back to the drawing board for us.” He also made a bold claim: “If you make a 1 percent improvement in performance of the food system, you’ll save more lives and make more lives better than if you found a cure for cancer.” Interview: Adam Louras, Founder, Koa -- In our conversation with Louras, he discussed being stretched thin as both a beverage manufacturer and brand owner, the pitfalls of bootstrapping, and opined on the opportunities now available to brands to launch and incubate online versus traditional routes to market. Elevator Talk: Bontá Hydration is a brand of all-natural, low-calorie beverages made with Mediterranean sourced ingredients. We caught up with founder and CEO Royce Pinkwater at BevNET Live Summer 2017 and she explained the origins of the brand and its positioning on the market. Brands in this episode: Impossible Burger, Koa, Dirty Lemon, Bontá Hydration For sponsorship opportunities, feedback and suggestions, contact podcast@bevnet.com.

Episode 76 of BevNET’s Taste Radio podcast spotlights a wide-ranging conversation with Spindrift founder and CEO Bill Creelman. Recorded at Spindrift headquarters in Waltham, Mass., Creelman waxed about cutting his teeth in the beverage business and the launch, development and sale of his first company, Stirrings, a maker of premium cocktail mixers. He also discussed how the origins of Spindrift, a fast-growing brand of fruit-infused sparkling water, continue to play a critical role in the brand's evolution and remarkable growth, why the brand is pursuing a “craft” identity in the sparkling water category, and how the company has taken a careful approach to retail partnerships and investment. Also included in this episode: BevNET staff reporter Brad Avery and senior brand specialist Jon Landis examine the emergence of MCT oil. The pair discussed MCT’s purported functional benefits, why a growing number of food and beverage brands are infusing the ingredient into new products and how it’s being marketed to consumers. And this week’s edition of Elevator Talk, we chat with James Fayel, the founder and CEO of Zest Tea, a brand of high caffeine teas. This episode is presented by Algarithm Ingredients. Show Notes: 1:07: Chicken Chips FTW -- The hosts chat about the most interesting and innovative products that they saw at Natural Products Expo East 2017. Jon Landis talks about Wilde’s Chicken Chips and Vermont Village drinking vinegar shots; John Craven praises Forager’s Good Plant Fat Yogurt, Ithaca Cold-Crafted Hummus and 4th and Heart’s snackable butter; Ray lauds Harney & Sons’ new Nitro Tea line; Mike Schneider gives a thumbs up to Repurposed Pod’s Cacao Juice. 9:06: Interview: Bill Creelman, Founder/CEO, Spindrift -- Creelman shares his background as a beverage entrepreneur, breaking into the business with cocktail mixer brand Stirrings, the launch and evolution of Spindrift and the brand’s pivot from craft soda to sparkling water. 47:48: Why is MCT Oil “a Thing” -- Jon Landis and Brad Avery discuss MCT Oil, including how it’s sourced, efficacy claims and the ingredient’s place within the healthy fat trend. 1:01:14: Elevator Talk -- Zest Tea is a brand of high caffeine teas designed for mental clarity and energy. We caught up with founder and CEO James Fayel at BevNET Live Summer 2017 and he shared some insight into the brand and its innovation pipeline. Brands in this episode: Wilde, Vermont Village, Harney & Sons, Forager, Ithaca Cold Crafted, 4th and Heart, Repurposed Pod, Stirrings, Spindrift, LaCroix, Polar, Bulletproof, Zest Tea For sponsorship opportunities, feedback and suggestions, contact podcast@bevnet.com.

Taste Radio episode 75, presented by Virun, features a compelling conversation with Aaron Anker and Nat Peirce, who are the co-founders of Grandy Oats, a maker, wholesaler and retailer of organic granola. BevNET editor-in-chief Jeff Klineman met with Anker and Peirce at Grandy Oats’ headquarters in Hiram, Maine, where the trio spoke about the company’s development and evolution since its launch in 1979. Over the past two years, Grandy Oats, which has remained independent since its founding, has invested in improvements to its manufacturing facility, greening its factory and adding capacity, as it moves closer to national expansion. The upgrades come as the company aims to moves toward an increasingly successful CPG line from what has been a majority bulk food proposition. Also included in this week’s episode: BevNET senior brand specialist Jon Landis and the Project NOSH team of Carol Ortenberg and Meagan McGinnes examine the expanding market for plant-based "meat,” including key brands and product categories and the various technologies that driving their development. And in the latest edition of Elevator Talk, we speak with Cindy Kasindorf, who is the co-founder of Remedy Organics, a line of almond milk and plant-based protein blends infused with adaptogenic ingredients. Show notes: 1:27: Celebrity Investment. Let’s Get Richer! -- This week it was announced that actress Jennifer Garner joined organic baby food maker Once Upon a Farm as an investor and “co-founder.” The hosts examine the evolution of celebrity investment into food and beverage brands and why A-listers like Garner are taking a larger role in strategic decisions. 9:40: Interview: BevNET editor-in-chief Jeff Klineman recently drove up to Maine where he met with Aaron Anker and Nat Peirce, who are the co-founders of Grandy Oats, a maker, wholesaler and retailer of organic granola. Anker and Peirce explain how the company has been “lucky and intentional” as one of the pioneers of organic granola products. They also discuss why it’s “ok to say ‘no’,” how the Grandy Oats’ authentic brand story has resonated with consumers, and why the company has resisted outside investment. 43:50: Why Is This a Thing: Plant-Based Meat -- An examination of the expanding plant-based "meat" category, including key brands and the technologies behind them. 1:00:26: Elevator Talk -- Cindy Kasindorf, co-founder, Remedy Organics, a line of almond milk and plant-based protein blends infused with adaptogenic ingredients. Cindy and her husband/co-founder Henry participated in New Beverage Showdown 13, which was held in June at BevNET Live Summer 2017. Brands in this episode: Once Upon a Farm, Bai, Aquahydrate, Vitaminwater, Grandy Oats, Beyond Meat, Impossible Burger, Remedy Organics For sponsorship opportunities, feedback and suggestions, contact podcast@bevnet.com.

In this week’s episode of BevNET’s Taste Radio, we’re joined by Matt Thomas, the founder and CEO of Townshend’s Tea Company and Brew Dr. Kombucha. In a conversation with BevNET assistant editor Marty Caballero, Thomas discussed the origins of Townshend's, a premium tea retailer based in Portland, Ore., and its development of Brew Dr., which has become one of the fastest-growing brands in the breakout kombucha category. Thomas explained how a tea-forward approach to formulation continues to resonate with new and consumers and has positioned Brew Dr. to achieve explosive growth at retail. The brand is represented nationally at Trader Joe’s and available throughout the Pacific Northwest and along the West Coast at retailers including Target and Costco. Also included in this episode: A conversation with Dan and Genevieve Brazelton, who are the founders of Improper Goods, the parent company of RAFT Botanical cocktail syrups and The Bitter Housewife, a brand of small-batch, aromatic bitters. The husband-and-wife team spoke with Caballero about the company’s focus of creating approachable ingredients with broad appeal. And in the latest edition of Elevator Talk, we speak with Kenneth Park, the founder and CEO of Detox Water, a brand of bioactive aloe water enhanced with electrolytes and vitamins. This episode is presented by Virun. Show notes: 1:24: Has Juicero Squeezed Its Last Drop? -- On Friday, Juicero announced that it would suspend sales of its countertop cold-pressed juice machines and produce packs and offer refunds to customers. The hosts discuss the company’s woes and speculate on the timing and decision to shut down. 10:20: Interview: Matt Thomas, the founder and CEO of Townshend’s Tea Company and Brew Dr. Kombucha -- Thomas discusses the backstory behind Portland, Ore.-based Townsend's Tea and how its focus on premium tea is the foundation for Brew Dr., which is made with using whole tea and no extracts or added juice. “We want to make this stuff like tea and ferment it like kombucha," Thomas stated. He also noted how Brew Dr.’s distinctive tea-forward flavor profile differentiates the brand among competitors, and explained how the company keeps up with the Brew Dr.’s incredible growth. 34:19: Interview: Dan and Genevieve Brazelton, founders, Improper Goods -- The Brazeltons discussed their business and innovation strategy, which focuses on creating cocktail ingredients that are accessible for everyday consumers. Dan spoke about giving “consumers the permission to experiment,” by using familiar and approachable flavors. Genevieve explained why the company shifted its emphasis on sales from on-premise retailers to direct-to-consumer and wholesale business. 56:24: Elevator Talk: Kenneth Park, founder and CEO, Detox Water -- Detox Water recently announced new distribution in 1,500 new retail locations across the U.S. including 750 Kroger banners. The company is also on the cusp of closing a Series A round of funding reported to be in the $2-3 million range. Detox Water is also expanding its product line with a couple new line extensions that will be introduced at Expo East. Brands in this episode: Juicero, Brew Dr. Kombucha, GT’s Kombucha, KeVita, Raft Syrups, The Bitter Housewife, Detox Water For sponsorship opportunities, feedback and suggestions contact podcast@bevnet.com.

This week’s episode of Taste Radio features a captivating interview with veteran beverage executive with Joth Ricci, a veteran beverage executive Joth Ricci with one of the most diverse, interesting and impactful track records of anyone in the industry. Over a 17-year career, Ricci has held roles as president of Stumptown Coffee, president and CEO of Jones Soda and managing director with beverage investment and advisory firm First Beverage Group. BevNET assistant editor Marty Caballero recently traveled to Portland, Ore. to meet with Ricci, who is currently the president of Adelsheim Vineyard, a pioneering winery in Oregon's Willamette Valley, and a board member at a number of fast-growing companies in the Pacific Northwest, including Brew Dr. Kombucha and Dry Sparkling. As part of their conversation, Ricci discussed his path to Adelsheim and shared insights into parallels between previous roles and beverage categories, how premiumization has changed the coffee business and why he believes there’s more to come for innovation in cold brew. Ricci also offered his take on why Portland has emerged as an incubation hub for innovative food and beverage trends. Also included in this week’s episode: Brewbound editor Chris Furnari and assistant editor Justin Kendall joined us to discuss recent M&A deals in craft beer, how they unfolded and their potential impact amid an industry in transition. And this week’s Elevator Talk features Deborah Aiza, the founder of Sweet'tauk, a brand of organic, cold-pressed lemonade. Show notes: 1:08: Intro: We’re at Whole Foods. We’re at Whole Foods. Wait, Is There an Echo In Here? -- Monday marked a new day for Whole Foods. The natural retail giant, whose acquisition by Amazon was approved by shareholders and federal regulators last Thurs., touted lower prices for many of its “best-selling staples” including organic bananas, salmon, organic eggs, almond butter, and grass fed beef. Amazon’s influence was promoted on product signage and sales displays for its Echo hands-free smart speaker (“Farm Fresh” read witty banners for the devices). The hosts discuss their take on the updates. 6:53: Interview: Joth Ricci, President, Adelsheim Vineyard -- BevNET assistant editor Marty Caballero recently traveled to Portland, Ore. and met with Joth Ricci, a veteran beverage executive who is currently the president of Adelsheim Vineyard. Joth discussed his path to Adelsheim, parallels between the businesses of coffee and wine, why entrepreneurs need to “learn to say ‘no’” and Portland's role as an incubation hub for innovative food and beverage trends. 41:39: Segment: A discussion with Brewbound editor Chris Furnari and assistant editor Justin Kendall join on recent M&A deals in craft beer, including Constellation Brands acquisition of Florida-based brewery Funky Buddha, San Francisco-based Magnolia Brewing’s acquisition by a group led by New Belgium Brewing Company, Sapporo Holdings’ purchase of Anchor Brewing, and Anheuser-Busch’s acquisition of Hiball, which markets energy drinks, sparkling waters, cold brew coffees and sister brand Alta Palla, a brand of non-caffeinated juices and seltzers. 1:00:59: Elevator Talk: Deborah Aiza, Founder, Sweet'Tauk Lemonade -- Sweet'tauk is a brand of organic, cold-pressed lemonade based in Montauk, N.Y. Brands in this episode: Adelsheim Vineyard, Stumptown Coffee, Jones Soda, Starbucks, Brew Dr. Kombucha, Dry Sparkling, Ninkasi Brewing, Funky Buddha, Magnolia Brewing, Anchor Brewing, Hiball, Alta Palla, Sweet’Tauk Lemonade. For sponsorship opportunities, feedback and suggestions contact podcast@bevnet.com.

In episode 72 of Taste Radio, we feature a conversation with Poorvi Patodia, who is the founder and CEO of Biena, a fast-growing maker of roasted chickpea snacks. Just five years since its launch, Biena is distributed at 15,000 locations across the U.S. and available at Whole Foods, Target, Sprouts and Stop & Shop. Patodia outlined her vision for roasted chickpeas and how the combination of familiar snack flavors and a healthy, whole food option continues to win over investors, distributors, retailers and consumers. She also discussed why Biena attempts to operate more like a tech firm than a food company and the decision to launch a co-branded line of snacks with Weight Watchers. Also included in this episode: BevNET editor-in-chief Jeff Klineman and sr. brand specialist Jon Landis explored the world of retail activation through encounters with the High Brew Liner, a giant bus turned into sampling cafe that is on tour throughout the summer. And in the latest edition of Elevator Talk, we talk with Rob Burns, the co-founder of Night Shift Brewing, a craft beer maker based in Everett, Mass. Show Notes: 1:07: Would You Like to Sample My Yams? -- In-store sampling has long been an effective path to trial consumption. But some demos are executed better than others. What are ways that you’ve been impressed by a sampling opportunity? Any experiences that you’ve found particularly impressive… or bad? The hosts discussed the importance of brand advocacy, enthusiasm and engagement and the burdens of retailer required sampling. 7:27: Interview: Poorvi Patodia, founder and CEO, Biena -- Project NOSH editor Carol Ortenberg and BevNET managing editor Ray Latif met with Biena founder/CEO Poorvi Patodia and discussed about the company’s rapid rise and how she’s shepherded its growth amid surging demand for healthy, plant-based snacks. Patodia also discussed why she runs Biena more like a tech firm than a food company and learning lessons from her first few years as an entrepreneur. 43:19: Interview: Mari Johnson, EVP of Marketing, High Brew Coffee -- Inside the High Brew Liner, we spoke with Johnson about the aims and techniques that would cause a company to sink money into this kind of experiential investment, and recorded some of the interactions that come when a team explores different ways to grow awareness and drive trial. 1:00:13: Elevator Talk: Robert Burns, Co-Founder, Night Shift Brewing -- We meet up with Burns, who co-founded Night Shift Brewing, a fast-growing craft brewery based in Everett, Mass. Brands in this episode: Drink Maple, Sound Sparkling Tea, Biena, High Brew Coffee, Night Shift Brewing. For sponsorship opportunities, feedback and suggestions contact podcast@bevnet.com.

Doug Zell believes in “chasing perfection with the hope of never catching it.” That concept guides the core mission of Intelligentsia, a super-premium coffee roaster and retailer that Zell co-founded 22 years ago. In a conversation included as part of this week’s episode, Zell expounded on how Intelligentsia’s relentless pursuit for improvement permeates its retail and packaged coffee business. He also discussed why the “totality of the impression” carries so much significance for the company, the notion that “quality will always find an audience,” and shared lessons learned from over two decades in business. Also included in this episode is an interview with Tyler Gage, who co-founded guayusa beverage brand Runa and is the author of a new book called “Fully Alive.” The book chronicles his immersion in Amazonian indigenous spirituality and its life-changing impact on him and his company. We also spoke with Miriam Novalle, the owner of CBD beverage company High Tea Today, in the latest edition of Elevator Talk. Show notes: 1:17: So, Shall We Chat About Instagram? -- Instagram continues to emerge as an influential social media platform for food and beverage brands. The hosts share their take on key elements of an effective Instagram strategy. Mike Schneider suggests that companies start simple, engage conversation, and “be on brand.” Jon Landis noted that Instagram has become a powerful platform for indie photographers and creative partnerships. John Craven believes that images should be visually appealing, where the product doesn’t take away from the photo itself. Ray likes photos of food and beverages that whet the palate. 5:44: Interview: Doug Zell, Co-Founder, Intelligentsia Coffee -- Doug Zell is the co-founder of Intelligentsia, a specialty coffee roaster and retailer with cafes, and production facilities in Chicago, Los Angeles, San Francisco and New York and most recently added a cafe and training lab in Watertown, MA, right down the road from BevNET headquarters. We discuss his background in the coffee business, how Intelligentsia distinguished itself as a super-premium coffee brand, keys to its success, and lessons learned from the company's 22 years in business. 42:19: Interview: Tyler Gage, Co-Founder, Runa -- Tyler discusses his new book, "Fully Alive," which tells the story about a "successful young entrepreneur’s immersion in Amazonian indigenous spirituality.” Gage discusses how the infusion of shamanistic principles in life and work helped him to build a successful, socially responsible company and live a purposeful life, and why he believes in vulnerability as an important aspect of business. 1:05:03: Elevator Talk -- Miriam Novalle is the owner of High Tea Today, a maker of cold brew tea infused with organic CBD. Brands in this episode: Intelligentsia, Runa, Tio Gazpacho, High Tea Today For sponsorship opportunities, feedback and suggestions contact podcast@bevnet.com.

Episode 70 of BevNET’s Taste Radio podcast spotlights a recent conversation with Jeff Church, the co-founder and CEO of Suja, a maker of organic beverages, including high-pressure processed juices, drinking vinegars, and kombucha. At the helm since 2012, Church has guided Suja’s remarkable ascent as the leading brand in a highly competitive cold-pressed juice category and was instrumental in its partnership with the Coca-Cola Co., which in 2015 acquired a 30 percent stake in the company. Recorded at Suja’s vast production facility in San Diego, Church opined on the role of luck in business, why a thorough understanding of consumer demand is critical to success, and explained how “the rule of twos” helped steer the company through its growth and development. Also included in this episode: BevNET assistant editor Marty Caballero and senior brand specialist Jon Landis examined the emerging market for kefir and discussed key brands, sub-segments, including water kefir and plant-based varieties, consumer confusion, and recent controversy regarding its definition. The episode also includes the latest edition of Elevator Talk, with featured guest Bronya Shillo, the founder of spiked lemonade brand Fishers Island Lemonade. Show notes:

This week’s episode of Taste Radio features a wide-ranging conversation with Krave Jerky and Sonoma Brands founder Jon Sebastiani. Recorded at the 2017 Summer Fancy Food Show, Sebastiani delved into his background in the food and beverage industry as an heir to a legacy wine family and talked about what spurred him to strike out on his own with Krave. He reflected on the meteoric growth of the meat snack brand, which launched in 2009 and was acquired by The Hershey Co. in 2015 for $240 million, and how he used the proceeds to create Sonoma Brands, a CPG incubator and venture fund that develops and partners with innovative food and beverage brands. Also included in the episode: an interview with veteran marketing executive Greg Fleishman, who is the CEO and co-founder of boutique marketing firm Purely Righteous Brands. Having worked with a range of innovative brands in his 20-year career, including Fuze, Bear Naked, Kashi and Suja, Fleishman opined on why successful entrepreneurs always have a “hunger and humility to learn.” He also discussed why consumers are becoming more attuned to sustainable farming practices and “food justice” and shared his perspective on the potential for cannabis-based CPG products. And in the latest edition of Elevator Talk, we speak with Julie Ndjee, co-founder/EVP of Neilly's Foods, an upstart maker and distributor of healthy and natural cuisine featuring flavors of Africa, the Caribbean and Latin America. Show Notes: 0:44: Intro to the episode and hosts Ray Latif, John Craven, Jon Landis and Mike Schneider, who chat about which drinks and snacks in the office attract the most interest and why and which ones get the cold shoulder. Mike talks about the appeal of trying new brands and line extensions while Jon offers his take on the elements of effective packaging and branding. John explains why approachability and easily understood beverages often win in the office and Ray discusses the advantage of nutritious, low-calorie and low-sugar formulations. 8:36: Interview -- Ray and John sit down with Jon Sebastiani, the founder of Krave Jerky and founder and CEO of CPG incubator and venture fund of Sonoma Brands. Sebastiani talks about working as part of his family’s wine business and decision to launch Krave; the emergence of premium meat snacks and what’s next for the category; how Sonoma’s team of former operators offers a competitive edge/advantage to other venture capital funds. 37:42: Interview -- John speaks with Greg Fleishman, a 20-year marketing executive who is currently the co-founder and CEO of Purely Righteous Brands LLC, which is a boutique consultancy dedicated to fostering the growth of "green space" health food & beverage companies. 1:01:35: Elevator Talk -- Meet Julie Ndjee, the co-founder and EVP of Neilly's, a maker and distributor of healthy and natural cuisine from around the world. Brands in this episode: Krave Jerky, Zupa Noma, Dang Foods, SmashMallow, Fuze, Bear Naked, Kashi, Temple Turmeric, Suja, Foodstirs, Sambazon, Neilly’s For sponsorship opportunities, feedback and suggestions contact podcast@bevnet.com.

This week’s edition of Taste Radio features an interview with Jennie Ripps, the co-founder and CEO of Owl’s Brew, a maker of tea-based cocktail mixers and tea-and-beer Radlers. In our conversation, Ripps spoke about the development of Owl’s Brew, which has been at the forefront of the premium cocktail mixer category since its launch in 2013. She also discussed the company’s relationship with Zx Ventures, the global incubation arm of Anheuser Busch, which is an investor in the brand, including how Owl’s Brew evaluated the opportunity to work with a strategic partner and what Zx brings to the table beyond financial investment. Also included in this episode of the podcast: Project NOSH editor Carol Ortenberg and BevNET senior brand specialist Jon Landis sat down with Pete Speranza, who is a New Business Development Principal with General Mills’ business development and venture capital arm 301INC, to discuss the group’s mission and its investments with emerging food and beverage brands. And in the latest edition of Elevator Talk, we chat with Jason Petrou, the founder of organic energy drink brand Clean Energy Organics. Show Notes: 0:29: Intro to hosts -- Ray Latif, John Craven, Jon Landis and Mike Schneider. The show begins with a chat about recent travels and what we’ve been munching and sipping on of late. John talks about his West Coast trip and his kombucha consumption, Jon talks about how a donut brand is taking advantage of opportunities at Phish shows. Mike talks about Sap!, a line of carbonated maple and birch waters, and Ray chats about Oral IV shots. Ray suggests we try Ethan's apple cider vinegars shots live and in action. 6:37: Interview -- Ray and John sit down for a conversation with Jennie Ripps, the CEO and co-founder of Owl’s Brew, a maker of tea-based cocktail mixers and radlers. Jennie spoke about the launch and development of her company and its recent partnership with Zx Ventures, the global incubation arm of Anheuser Busch. 28:40: Interview -- Jon and Project NOSH editor Carol Ortenberg speak with Pete Speranza, a New Business Development Principal with 301INC, which is the business development and venture capital arm of General Mills. Pete spoke about the mission of 301INC and some of its investments and work with emerging brands. 53:52: Elevator Talk -- Meet Jason Petrou, Founder of CEO Beverages, a line of low-sugar, low-calorie, coconut water-based, organic energy drinks. We caught up with Jason at BevNET Live Summer 2017 to hear about CEO's new flavors and what he is geeking out on within the beverage industry. Brands in this episode: Revive Kombucha, Health-Ade Kombucha, Boochcraft, Kombucha Dog, Suja, Owl’s Brew, Sap!, Oral I.V., Ethan’s, Tio Gazpacho, CEO Beverages For sponsorship opportunities, feedback and suggestions contact podcast@bevnet.com.

On this week’s episode of Taste Radio, Project NOSH editor Carol Ortenberg and BevNET’s Jon Landis are joined by Scott Norton, founder of natural condiment brand Sir Kensington’s. Fueled by a mission to create “condiments with character,” the New York-based company, which was acquired by food and consumer product giant Unilever in April, is using a commitment to clean ingredients and responsible sourcing to reshape how consumers think about ketchup, mayonnaise and the entire condiment category. In our conversation, Norton discusses the company’s “inside-out” approach to marketing, how a strong company culture can bring tangible business results, and how a shared sense of responsibility to consumers has strengthened the company’s new relationship with Unilever. Also in this episode, Brewbound assistant editor Justin Kendall and BevNET managing editor Ray Latif talk with John Reardon, founder and CEO of Deep Ellum Brewing; and Gwen Burlingame, founder of lactose-free ice cream brand Minus the Moo, is our next guest on Elevator Talk. Show Notes: :00 Intro hosts: Mike Schneider, Jon Landis Mike and Landis contemplate doing "Phishcast" with Ray and John out of the office, but quickly jump into "What are you eating?". :32 "What Are You Eating?" Jon and Mike discuss doing one thing well with Brooklyn Brine as the example. They also discuss a new flavor of Soylent. 6:00 Interview Jon Landis, Carol Ortenberg interview Scott Norton, Co-Founder, Sir Kensington's who talks about the roots of Sir Kensington's, how they are planning to growth of the brand, their distribution channels and how they connect with their audiences. 35:57 Interview Ray Latif and Justin Kendall of Brewbound interview John Reardon, Founder & CEO, Deep Ellum Brewing at Brewbound Session. Deep Ellum Brewing Company is in Dallas, Texas and has grown steadily since opening in 2011 and is now the fifth largest regional craft brewery in Texas, according to the Brewers Association. John talks about maturing from "chasing the cool factor" to brewing as a supplier, pacing to 45,000 barrels, diversifying the offering by adding spirits, fighting to make Texas craft-friendly and chasing your passion. 1:03:00 Elevator Talk with Gwen Burlingame, Founder, Minus the Moo Lactose-free ice cream? Sign us up. Brands in this episode: Sir Kensington's, Brooklyn Brine, Soylent, Deep Ellum Brewing, Minus the Moo For sponsorship opportunities, feedback and suggestions contact podcast@bevnet.com

On this week's episode of Taste Radio, BevNET CEO John Craven joins Brewbound editor Chris Furnari for a conversation with Andy Thomas, CEO of the Craft Brew Alliance. As the head of one of the largest craft beer companies in the U.S., Thomas oversees a portfolio that includes Kona, Widmer, Redhook and others. During his segment, Thomas shares insight into topics such as the commercial evolution of the category, the importance of being patient with innovations (and where to find the inspiration to fuel them), and how the proliferation of small craft breweries is challenging companies to cultivate stronger, more unique brand identities. Also in this episode: BevNET staff writer Brad Avery asks: “why is this a thing?” of the colonial-era fermented drink switchel; an interview with author and cook Michael Ruhlman; and another edition of Elevator Talk, with featured guest L.A. McCrae, founder and chief visionary officer of North Carolina-based Black Star Line Brewing. Editor’s note: In the midst of recording Thomas’ interview during last month’s Brewbound Session in New York City, we mistakenly referred to Craft Brew Alliance as the “second-largest publicly traded beer company in the U.S.” We of course meant the second-largest craft beer company” and blame the welcome reception beers for our gaffe.

This week’s episode of the Taste Radio podcast includes a feature conversation with Alex Galindez, the CEO of Runa, a maker of guayusa-based teas and energy drinks driven by social and environmental causes. Galindez, a veteran marketing executive in the food, beverage and media industries, discussed how she’s drawing on strategies and lessons from past roles to elevate communication of Runa’s social mission and brand story to a broader audience. Also in this episode: members of the BevNET and Project NOSH team chatted about the most interesting or unique food or beverage that they saw at the recently held 2017 Summer Fancy Food Show; an interview with B. Bonin Bough, the host of CNBC's "Cleveland Hustles" and a digital and social media expert who spearheaded roles in each discipline with PepsiCo and Mondelez; and the latest edition of Elevator Talk, featuring Tickle Water founder and CEO Heather McDowell.

For this week’s episode of the Taste Radio podcast, we’re bringing you an Independence Day-length conversation with Gary Hirshberg, the co-founder and chairman of dairy company Stonyfield Farm and a highly influential figure in the organic food movement. Hirshberg shares war stories ranging from the company’s pastoral beginnings, to its decade-long struggle for financing, and on to its eventual sale, mining them for wisdom that will resonate with any food and beverage professional. Also included in this episode: the latest edition of Elevator Talk, in which we profile Elaine Morrison, the founder of collagen elixir brand Eviva.

In short, the life of Todd Carmichael can be defined by his zealous thirst for adventure and his unbridled passion for coffee. Brevity, however, doesn’t quite capture the scope of Carmichael’s incredible journey as the co-founder and CEO of super-premium coffee company La Colombe. His story is deserving of ample time, and in an interview for the Taste Radio podcast, we sat down with Carmichael for an extensive conversation on everything from his origins in the coffee business and vision for La Colombe, to his former role as the young personal attache to a Saudi prince and his record-breaking trek across Antarctica. Also included in this episode of the podcast: a segment with BevNET editor-in-chief Jeffrey Klineman examining Amazon's acquisition of Whole Foods and potential ramifications of the deal; an interview with Andy Ellwood, the president of Basket, a shopping app that uses crowdsourced data to help consumers find the best prices on grocery items; and the latest edition of Elevator Talk with Venessa Dobson, founder of artisanal popcorn brand Pop Art Snacks.

KeVita co-founder and former CEO Bill Moses is keeping busy. In the seven months since PepsiCo’s acquisition of KeVita, a maker of probiotic drinks and kombucha, Moses has been actively investing in and advising a range of early-stage food and beverage companies. This edition of the Taste Radio podcast features an interview with Moses, who discussed the key elements of his investment philosophy and his work with upstart brands, including Koia and ChiaViva. Recorded at the NOSH Live Summer 2017 conference, held earlier this week in New York City, Moses also reflected the growth and development of KeVita and the trials and tribulations of being a beverage entrepreneur. This week’s episode also includes a breakdown of notable news, trends, innovation and new products discussed at NOSH Live and BevNET Live Summer 2017, which was held on Tuesday and Wednesday, and the latest edition of Elevator Talk.

Over his three decades as an executive and consultant in the natural products industry, Bob Burke has been recognized as one of the foremost experts in the space. This episode of the BevNET Podcast features a wide-ranging conversation with Burke, whose career includes 11 years in sales and marketing at organic dairy giant Stonyfield Farm and nearly 20 years as an advisor to early-stage and entrepreneurial food and beverage companies. Along with a discussion about the evolution of the natural foods industry and its transformative impact on the grocery business, Burke shared his thoughts on the keys to success for startups and how he defines truly innovative ideas. The episode also includes a recap of the Sweets and Snacks Expo, which was held last week in Chicago, and a chat with Nico Enriquez, the co-founder of alcoholic ginger beer brand Farmer Willie’s, who joined us for the latest edition of “Elevator Talk.”

In this episode of the BevNET Podcast, we sat down with Mark Mahoney, the co-founder and CEO of premium cocktail mixer brand Powell & Mahoney, who joined us for a discussion about his background as a beverage entrepreneur, the rapid development of the premium mixer space and what's next for the thriving category. This episode also includes a segment with BevNET editor-in-chief Jeffrey Klineman, who examined recent investment deals in the food and beverage industry, including First Beverage Ventures’ investment in a mezcal company, Castanea Partners’ acquisition of a majority stake in craft brewery The Bruery and a new round of funding for fast-growing snack brand Hippeas, one that included actor Leonardo DiCaprio. We also spoke with Loco Coffee Co. co-founder Dan Bresciani for the latest edition of “Elevator Talk.”

Earlier this month, BevNET CEO John Craven met with Juice Press founder Marcus Antebi and chairman Michael Karsch at the cold-pressed juice chain’s Long Island City headquarters and production facility, where the trio recorded a wide-ranging interview for this episode of the BevNET Podcast. Antebi, who launched Juice Press in 2010 and now presides over a chain of 62 stores across the Northeast, explained his belief that “common innovation is complete” and that it’s incumbent upon food and beverage manufacturers to up the ante with nutrient-dense ingredients and formulations. That mindset is the overarching mantra at Juice Press and the driver of its business and innovation philosophy (“we’re constantly reinventing the wheel,” Antebi said), which he and Karsch discussed in detail. Also included in this episode: the debut of a new, regular segment called “Why is This a Thing?” in which we examine emerging trends in the food and beverage industry. In this edition, BevNET senior brand specialist Jon Landis and staff reporter Brad Avery discussed the Soylent phenomenon. From its science fiction aesthetic to its post-food philosophy, Landis and Avery broke down how the meal replacement company used a Silicon Valley mindset to turn a routine functional product into an offbeat, cult lifestyle brand with a dedicated audience. This podcast also includes the latest “Elevator Talk” segment, which profiled Caroline Huffstetler, the founder of nut milk brand Nutty Life.

Tim Sperry spent nearly 25 years as an executive at Whole Foods and was a key figure in the company’s ascent from a small grocery chain to a household name and natural foods powerhouse. Eleven years removed from his role as the company’s director of grocery, Sperry is concerned that Whole Foods’ merchandising prowess and brand identity have fallen into neglect -- and he’s not alone. The retailer has lost some of its luster with customers, suppliers and investors, and the news is filled with talk of a shakeup of the company’s business strategy or an outright takeover. In this episode of the BevNET Podcast, Sperry, along with Carol Ortenberg, the editor of BevNET sister site Project NOSH, discussed Whole Foods’ efforts to revitalize its brand and assuage key investors in light of its announcement of changes to its board of directors, category management, and the launch of a loyalty program. Sperry and Ortenberg offered their take on what the changes could mean for food and beverage suppliers and whether Whole Foods will continue to be a critical launching pad for innovative brands and their products. Also included in this episode: the debut of a new, regular segment called “Trendspotter,” in which we discuss timely news topics and recent headlines about the food and beverage industry. The inaugural segment includes a discussion about soda tax legislation across the U.S. and how a debate about the fermentation process and health benefits of kombucha is shaping that category. We also met up with Justine Monsul, the co-founder of juice shot brand Monfefo, who joined us for an edition of “Elevator Talk.”

In an interview recorded for this edition of the BevNET Podcast, we sat down with Gigi Lee Chang, the managing director of cause-oriented food business accelerator FoodFutureCo. Chang, who also founded baby food brand Plum Organics, explained FoodFutureCo’s work in advising and supporting early- and mid-stage food and beverage companies, particularly those that are providing unique products and solutions for the food system. Chang also offered her perspective on how the opportunities and challenges for food entrepreneurs have evolved since Plum launched in 2005. Also included in this episode of the podcast: the first edition of “Elevator Talk,” a new series in which we chat with early-stage brand owners about their products and their communities.

In this episode of the podcast, BevNET’s John Craven and Jeff Klineman discussed some of the big stories in the food and beverage business, including tough press for Juicero, operational issues for brands like Soylent and Reed’s, and the ways the largest, publicly-traded food and beverage companies are attempting to refresh their lineups through transactions -- and through change at the top. Also included in this edition of the podcast: a chat on packaging trends and innovation with Zuckerman Honickman executives Michael Zuckerman and Adam Dorfman, and a “What are you drinking?” segment with BevNET’s director of sales, John McKenna, and senior sales executive Adam Stern.

Livio Bisterzo thinks millennials are the new hippies. And he’s got just the snack for them. A longtime entrepreneur, Bisterzo is the founder and CEO of Green Park Brands, a self-described “food innovation company” based in Los Angeles. Approximately 18 months ago, the company launched its first brand, Hippeas, a line of organic chickpea puffs available in six varieties. The vegan snacks are high in fiber and protein and sold in wide range of natural and conventional grocery retailers; they’re also carried nationally at Starbucks cafes. In a recent interview recorded for this edition of the BevNET podcast, Bisterzo credited the early distribution success of Hippeas to branding that’s less about the functional attributes of the snacks and more about reaching a broad base of consumers. “Too many companies and too many entrepreneurs just focus on selling the functionality of the product, and I think that will only take you [so] far,” Bisterzo said. “It’s really just about creating a brand world that you can then take to the consumer, to your stakeholders, to your customers, and you can bring everybody along for the ride.” Listen to our interview with Bisterzo in which he discusses more about Green Park’s branding philosophy, including his belief that the ecosystem of the food and beverage industry is moving away from “branding based on an entrepreneur’s background and experience,” why upstart companies are attracting top marketing talent from CPG conglomerates and why similarities between millennials and the hippie generation matter. Also in this episode of the podcast: a conversation with BevNET events director Ashley Harding and the company’s “Italian army knife” Anthony Ferranti. The discussion includes their favorite drinks of the moment and how each is preparing for the upcoming BevNET Live, NOSH Live and Brewbound Session conferences, all of which will be held in New York City in June.

Last week IRI, a global market research firm based in Chicago, held its annual “Growth Summit,” a three-day conference designed to help CPG manufacturers, retailers and media industry executives understand the opportunities and challenges presented by big data. The event, held in Nashville’s Opryland district, included a range of educational and strategy-oriented sessions on cross-category dynamics, fragmented media, consumer personalization, digital marketing and e-commerce. Amid the sprawling conference, which was attended by executives from across the CPG spectrum, BevNET sat down with IRI CEO and president Andrew Appel and recorded an interview for this edition of the podcast. Appel discussed IRI’s efforts to detangle and optimize an ever-evolving and complex web of sales and consumer data, noting that that there will be a “43X increase in annual data by 2020.”. He also explained why he believes that “voice is the next platform” for data collection, and shared his thoughts on nascent efforts to personalize food around individual DNA and why IRI is to expanding its use of artificial intelligence to "automate away the simple." Also included in this edition of the podcast: a “What are you drinking?” segment with BevNET’s two “Young Turk” reporters, Marty Caballero and Brad Avery, and a chat with Glenfiddich brand ambassador Allan Roth, who spoke about the single-malt scotch brand’s innovation pipeline.

Adam Melonas has a pretty simple mission: he wants you to eat tasty, healthy snacks. The Australian-born chef and entrepreneur is the founder and CEO of Chew LLC, a Boston-based food incubator focused on recreating legacy snack brands. Melonas said the products are being renovated from “the ground up, inventing new processes to make them more nutritious and delicious every time.” BevNET recently visited Chew’s new innovation lab in Boston’s Fenway neighborhood where we recorded a wide-ranging interview about the launch and development of Chew for this edition of the BevNET Podcast. Surrounded by a shimmering kitchen outfitted with state-of-the-art equipment, Melonas explained how his experience as a high-end chef and later as the founder of Unreal, a maker of premium candy made with no artificial ingredients, molded his vision to “democratize” better-for-you snacks. He also discussed his belief that marketing should always be a secondary focus when it comes to new product development, and shared some of Chew’s internal innovation strategy, including plans to launch a series of new brands. Also in this week’s podcast: revisiting our “Cold Brew on Fleek” episode and how the cold brew coffee category has evolved in recent months.

Mining trends at the recently held Natural Products Expo West 2017, Howard Telford, a senior beverages analyst with market research firm Euromonitor, said he saw the event as the embodiment of the health and wellness movement that has reshaped the beverage industry in recent years. In an interview recorded for this edition of the BevNET Podcast, Telford shared his thoughts on pertinent trends affecting new product development as viewed at Expo West and beyond. Telford, who is an expert on the global soft drink market, explained that concerns over added sugars are changing the ways companies are formulating new and existing beverages internationally as well as in the U.S. This week’s podcast also includes a conversation with Michel Boissy, the CEO and co-founder of cold-pressed juice company FreshBev, the manufacturer of the Ripe brand of juices and cocktail mixers. Having completing a $4 million funding round in May 2016, FreshBev made significant upgrades to its production facility, including new filling lines for its innovative multi-serve bag-in-box and “barrel bag” pouch packages.. Meanwhile, the company expanded its sales and operations teams and recently revamped Ripe’s branding. With key pieces in place, Boissy discussed why -- despite slowing sales in the cold-pressed juice category -- FreshBev is prepared for “explosive growth in the next several years.” Also in this episode: a roundtable discussion with BevNET’s illustrious design team and the beverages that are currently in favor with the talented quartet.

Zak Normandin is a determinedly practical entrepreneur. As a new father, he was concerned that there were few companies selling organic foods for babies and toddlers. So he created his own: Little Duck Organics, a maker of USDA organic snacks. A few years after its launch, he sold the company. Although he had been successful in the food business, he wasn't satisfied with traditional distribution models. Seeing an opportunity to sell direct-to-consumer, two years ago Normandin launched Dirty Lemon, a brand of functional drinks that are sold via a text message-based ordering platform. Thomas Perez has similar views when it comes to disruptive business concepts. The CEO of Alpha Dominche, a manufacturer of ultra high-end coffee and tea brewing machines for cafes, Perez felt that consumers would benefit from learning about how the company’s equipment works and what separates it from traditional devices and brewing methods. He built Extraction Lab, a sprawling space in Brooklyn’s Industry City neighborhood, to educate consumers about the company’s innovative Steampunk single-cup brewing machines. Part cafe, part showroom, the store gives customers an up-close-and-personal view of how these tech-heavy brewing machines operate. Included in this edition of the BevNET Podcast are interviews with both Normandin and Perez, exploring how outside-the-box thinking shaped their respective companies. Also in this episode: a chat with BevNET’s new CMO, Mike Schneider, one that includes his favorite product discoveries as an attendee of Natural Products Expo West 2017.

As the founder and CEO of Bulletproof Nutrition, Dave Asprey presides over a company dedicated to hacking human biology through nutrient-dense food and beverages. A former tech entrepreneur in Silicon Valley, Asprey first came to fame as the creator of Bulletproof coffee, a blend of hot coffee, butter from grass-fed cows and coconut oil. The recipe won acclaim for its purported benefits of weight loss and improved brain function, and Asprey has since built Bulletproof into a multi-pronged brand, anchored by a thriving website that sells ingredients, supplements and snacks direct-to-consumer. In an interview recorded at Natural Products Expo West 2017, Asprey discussed his role as an evangelist for bio-hacking foods and his vision for mainstreaming the concept. He also delved into Bulletproof’s sales platform, which includes its e-commerce site, a growing chain of cafes and wholesale business, and its current funding round. Finally, Asprey shared his take on Bulletproof-style RTD beverages coming to market and what it means for the company’s upcoming launch of its own RTD coffee. Also included in this podcast: a conversation with Ito En North America COO Jim Hoagland about surging consumer interest in matcha and the company’s leadership position in the space.

In this edition of the BevNET Podcast, we’re joined by prominent food and beverage attorney Nick Giannuzzi. The founder and managing partner of the The Giannuzzi Group, he has for over a decade provided legal representation to hundreds of small to mid-sized CPG companies and been involved in the biggest M&A deals in the space, including the sale of vitaminwater to The Coca-Cola Co., Krave Jerky to The Hershey Co. and KeVita to PepsiCo. Our conversation with Giannuzzi includes his take on how has the landscape for M&A in food and beverage has evolved in recent years, how he advises clients on being disciplined in their growth strategies and how entrepreneurs best align themselves with investors that share similar values and goals. Giannuzzi also discussed the current climate for investment (entrepreneurs would be wise to conduct a heat check, he noted) and competition for clients within the legal community. Also included in this podcast: a check-in with Honest Tea co-founder Seth Goldman on the brand recent revamp of its Honest Sport line and talking points on the Bai and KeVita deals, and a quick chat with Josh Wand, the founder of food and beverage staffing and recruiting agency Force Brands.

Kevin Klock, the president and CEO of Talking Rain, believes that while timing and some luck played a role in the remarkable success of Sparkling Ice, execution is the primary reason that it’s currently a $600 million brand at retail. A focused business strategy and the development of a national DSD network and seasoned sales organization helped position Sparkling Ice for eye-popping sales growth -- 6,000 percent since 2010. But Klock, who joined Talking Rain in 2006 and took the helm four years later, isn’t ready to take a victory lap; instead, he sees the brand as ready for a running mate, or two. As part of a wide-ranging interview recorded for this edition of the BevNET Podcast, Klock discussed why the company is now looking at opportunities to acquire brands and how it’s evaluating potential deals in the U.S. and abroad. Talking Rain is also keen on innovating internally, he said, and bolstering branding efforts for Sparkling Ice, having recently launched a $37 million marketing campaign titled “Be Not Bland.” Our conversation also included Klock’s take on so-called “soda tax” initiatives, some of which affect Sparkling Ice -- despite its zero-calorie and zero-sugar formulation -- and his view that the “villainization” of artificial ingredients has slowed to a halt. Also included in this podcast: a segment on libations currently in favor with the team at BevNET’s San Diego office.

In this edition of the BevNET Podcast, we’re joined by Michael Schwartz, the co-founder and managing partner of Organic Food Incubator, a shared production facility and resource center for early-stage food and beverage companies. In our conversation with Schwartz, who is also the founder of BAO, a brand of fermented foods and drinks, we delved into the current landscape for start-up brands in metro New York, and discuss top-of-mind ingredient and formulations embraced by entrepreneurs in the region. Schwartz also shared his take on effective sales, retail and distribution strategies for new brand owners, including why “you’re your own best salesman.” Also part of this week’s podcast: a discussion about the surge in protein-infused foods and beverages, including what’s trending in the space and why.

Big Geyser, the largest independent beverage distributor in metro New York, has played a critical role in the development of some of the most successful entrepreneurial beverage brands in recent years, including vitaminwater, Zico and Honest Tea. Jerry Reda, the company’s COO, oversees a distribution network that includes over 25,000 retail accounts -- and navigating the day-to-day challenges as Big Geyser’s trucks traverse the tri-state area brings an extra level of headache to the gig. In the city that never sleeps, it’s a 24/7 job, but Reda, who we recently interviewed for this edition of the BevNET Podcast, says that he wakes up every day and loves what he does. Listen to our complete interview with Reda, who joined us along with another stalwart of the New York beverage scene, BevNET Magazine publisher Barry Nathanson. The conversation included a discussion on how the New York market has evolved, Big Geyser’s role in the development of vitaminwater (and why the company ultimately parted ways with the brand), current trends (“We are extremely bullish on bottled water,” Reda said), how it evaluates new business opportunities, and the qualities of entrepreneurs that make it big. Also as part of this week’s podcast: a discussion about the growing relevance of taprooms for craft breweries, and a recap of the recently held KombuchaKon 2017 event.

Mike Repole, the co-founder of BodyArmor, is unsatisfied. Why? Because BodyArmor, despite its impressive growth in recent years, is not the world’s top-selling sports drink brand. Repole, who also co-founded vitaminwater and is a horse-racing magnate and billionaire, clearly does not lack ambition. As part of a wide-ranging interview recorded for this edition of the BevNET Podcast, Repole, who joined BodyArmor as a co-founder through an investment in the brand in 2012, said that despite Gatorade’s longstanding domination of the sports drink category, he believes the giant can be knocked off its pedestal. And for BodyArmor to replace it would be the truest representation of success. “We’re not here for bronze medals,” Repole said. “It’s gold or nothing.” Listen to our full conversation with Repole, recorded at BodyArmor’s offices in Queens, which included details about his roots as a beverage entrepreneur, his view on how the beverage industry has evolved since the sale of vitaminwater, and why he thinks that “in five years, there will only be two sports drink [brands], and BodyArmor will be one of them.” Repole also explained why today’s beverage brands need to frame added sugar as a functional attribute: “you’re not going to get away with sugar for taste and refreshment,” he said. Also as part of this week’s podcast, we discuss beverage companies that advertised during the Super Bowl -- and how effectively they were able to get their messages out to the audience.

Last week, the podcast team visited the Boston offices of Bevi, a high-tech water cooler that customizes still and sparkling water with unsweetened, zero-calorie, or organically sweetened natural flavors. We spoke with Bevi co-founder and CEO Sean Grundy about the internet-connected machines, which are placed in corporate clients, health gyms and hotels, and provide real-time data to the company about usage and service needs. Grundy also discussed the company’s mission “to make the bottled beverage supply chain more environmentally friendly” by reducing use and consumption of packaged water products. This week’s podcast also includes a conversation about the 2017 Winter Fancy Food Show, including a look at how the specialty food convention has evolved in recent years and become a forum to showcase innovation, something that bodes well for the convention and industry as a whole.

In the past two years, crowd investing firm CircleUp has morphed from solely a platform for investors to fund innovative, early-stage consumer brands into one that is also an investor itself. Last week the podcast team visited CircleUp’s San Francisco office to speak with Ben Lee, the managing director of CircleUp Funds, the company’s investment arm. We sat down with him to discuss the ways in which CircleUp aims to support early-stage fundraising for beverage entrepreneurs. Lee, who has overseen evaluation of thousands of early-stage consumer product companies, was previously the company’s director of business development. From that perspective, he talked about what trends in beverage are proving especially important to investors, and why CircleUp’s purview has increased so that it no longer describes itself as a “crowdfunding” platform.

BevNET’s podcast team recently visited with Mike Burgmaier, the co-founder and managing director of Whipstitch Capital, an investment bank that provides mergers and acquisitions and private placement advisory services to consumer products companies. In this edition of the podcast, Burgmaier, who’s worked with several fast-growing and high-profile beverage brands, including Essentia, Spindrift and KeVita, discussed the current climate for CPG financing, competition for investment dollars and what he views as the key attributes for successful brands.

Year two of the BevNET Podcast begins with a discussion on trends to watch in the worlds of non-alcoholic beverages, craft beer and natural foods. In this edition, the podcast team is joined by BevNET editor-in-chief Jeff Klineman and the editors of BevNET’s sister sites, Brewbound’s Chris Furnari and Project NOSH’s Carol Ortenberg, each of whom offered their take on the most pertinent trends and issues within the industries they cover.

It took us a couple of weeks to recover from the biggest BevNET Live conference yet, but in this edition of the podcast, we reflected on the three-day event, which was held from Dec. 4-6 in Santa Monica, Calif. With over 600 attendees and more than 150 beverage brands represented at the show, BevNET Live Winter 2016 showcased the breadth of cutting-edge trends and innovative beverage concepts, including many that appeared on the main stage during New Beverage Showdown 12. We discussed some of these nascent trends and their potential for mainstream adoption. We also examined the traction of well-capitalized ideas like high-tech cold-pressed juicing system Juicero and Ripple, a line of pea protein-infused, plant-based milks, whose founders presented at BevNET Live.

In this edition of the BevNET Podcast, the team is joined by Grant Prentice, the vice president of strategic insights for FoodMinds, a food nutrition communications and consulting firm. FoodMinds advises food and beverage clients on ways to enhance business and marketing efforts through scientific research and public policy efforts. Prentice and FoodMinds this year completed research and insights work on behalf of the Can Manufacturers Institute and as part of our discussion, he revealed and explained findings on how packaging can impact beverage drinkers’ experiences and reinforce or complement beverage brand equities.

Greg Steltenpohl, the CEO of Califia Farms and a beverage entrepreneur for nearly four decades, is constantly thinking about innovation. For Steltenpohl, who cut his teeth in the beverage business in 1980 with the launch of super-premium juice brand Odwalla, meeting the evolving needs of a growing base of young, educated and health-conscious consumers has made new product development a cornerstone focus for Califia. Since launching in 2010 the company has embraced several fast-growing beverage trends, including dairy alternatives and cold brew coffee, and introduced a steady stream of new brand and line extensions. But Steltenpohl is pushing for more. The podcast team recently met with Steltenpohl at Califia Farms headquarters in downtown Los Angeles, and as part of a wide-ranging discussion he offered insight into how the company identifies opportunities to innovate and executes from concept to product launch. Steltenpohl also discussed the role of package design and technology and predicts how each will evolve in the coming years, particularly as it relates to consumer education and marketing. Additionally, Steltenpohl revealed Califia’s plans to launch a line of organic products as part of its overall innovation philosophy.

The career of Danny Stepper, a co-founder of beverage incubator L.A. Libations, is one that comes with lot of stories -- and he's happy to tell them. BevNET's podcast team recently sat down with Stepper in his office at Relativity Media headquarters in Beverly Hills, which is a long way from his early days stocking beverage coolers for the Coca-Cola Co. Stepper worked his way into a variety of sales roles at Coke, building relationships that became the foundation for L.A. Libations' role as an incubator, guiding brands to placement at leading retailers in a variety of channels. Stepper shares his journey, which includes a surprising turn as a movie producer, with us in a podcast that details how the trials and tribulations of a beverage executive are as enthralling as they are maddening.

Health-Ade’s new 50,000 sq. ft. production facility in Torrance, Calif. is impressive: state-of-the art equipment, automated technology, and plenty of room to make a lot of kombucha. We recently visited the new space and sat down with company founders Vanessa Dew, Daina Trout and Justin Trout who joined us on this edition of the BevNET Podcast. As part of our discussion, Health-Ade’s founding trio ruminated on the rapid evolution of the company, which launched in 2012 and is now one of the leading kombucha makers in the U.S. With the new facility in place, Health-Ade will look to ramp up distribution, particularly at grocery, mass and club outlets, they said. The company will also build upon consumer and retailer education initiatives that position kombucha as part of the “real food” movement. Later in the conversation, the youthful entrepreneurs offer their perspective on balancing brand-building with personal and family obligations and also share the inside story on Health-Ade’s preparation for BevNET’s New Beverage Showdown 6.

These days Zico founder Mark Rampolla spends most of his time thinking about transformative technology and better-for-you sweets. Three years removed from the sale of his coconut water brand to the Coca-Cola Co., Rampolla is now the managing partner and a co-founder of Powerplant Ventures, a private equity firm that invests in “visionary companies that are re-architecting” the food system via plant-based nutrition. He’s also the interim CEO of Hail Merry, a maker of plant-based snack foods, which counts Powerplant as an investor. We caught up with Rampolla last week in Los Angeles at the Project NOSH L.A. conference where we recorded this edition of the BevNET podcast. As part of a broad-ranging discussion, Rampolla explains why food and beverage investors, including Powerplant, are embracing ideas that meld idealism and technology and what’s driving systematic changes in the food industry. Rampolla also offers up some investment advice for Coca-Cola’s Venturing and Emerging Brands unit and talks about why he decided to get back into the food and beverage business after selling Zico.

A couple weeks ago, the podcast team had an opportunity to sit down with Scott Uzzell, the president of the Coca-Cola Co.’s Venturing and Emerging Brands (VEB) unit. The overarching mission of VEB is to identify and nurture the next billion-dollar brands for Coke, and in this podcast, recorded at the NACS 2016 show, Uzzell shares details about the unit’s investment and incubation strategy. As part of a wide-ranging discussion, Uzzell, who has been with Coke for 16 years and was named president of VEB in February, 2014, discusses the three pillars of investment for VEB and why he views modern marketing and integrated technology as critical to the future of the beverage industry. He also shares his thoughts on Coke’s strategy for RTD coffee, particularly for VEB-managed illy and how the brand will be marketed and sold amid the company’s partnership with Dunkin’ Donuts to bottle and distribute a new line of bottled coffees as well as the upcoming launch of Gold Peak’s cold brew coffee. Uzzell also comments on the exceptional rise of Bai and his batting average for predictions on “the next big thing.”

After a few weeks on the road, the podcast team finally made it back in the conference room at BevNET HQ, where we recently chatted about our travels. In this edition, we look back at last week’s NACS 2016 show, which showcased the continuing evolution of the convenience store channel. Our discussion includes an examination of retailers’ and beverage suppliers’ efforts to adapt to growing consumer interest for healthier drinks in C-stores and our thoughts on noteworthy new products introduced at the show. Later in the podcast, the conversation turns to BevNET CEO John Craven’s recent trip to London. Craven shares his perspective on the British beverage market and why so many U.K.-based beverage companies are attempting to market their drinks “across the pond.” In our remaining time, we delve into a discussion about BevNET’s product review process and the elements that make for a top-rated beverage.

For this week’s episode of the BevNET podcast, we’ve crossed the Atlantic to explore a beverage market that’s outside of our usual coverage area: London. Joining the podcast are Hugh Thomas and Joe Benn of Ugly Drinks, which is a U.K.-based startup that produces unsweetened flavored sparkling water. Thomas and Benn, who met each other while helping to launch Vita Coco in the U.K., discuss, along with BevNET founder & CEO John Craven, their thoughts on a variety of topics, including beverage innovation in the U.K. health and wellness trends impacting their local marketing, and the thought process of going international with an emerging beverage brand. In addition, they give their thoughts on trends in the US from both the perspective of being avid BevNET readers and seeing firsthand the products that are making their way into the U.K. from the U.S.

In this edition of the BevNET podcast, we’re joined by Gerry Khermouch, a longtime beverage reporter and the editor of email newsletter Beverage Business Insights. Khermouch, who also pens a column for BevNET Magazine, has been covering the non-alcoholic beverage industry for over 20 years, reporting on everything from the rise of new age brands like Snapple and AriZona to the meteoric success of vitaminwater to the fast-evolving trends of today. Khermouch shares insights gleaned from over two decades as a beverage journalist, including what he calls the “dirty secret” about success in the beverage industry, why he views curb appeal as a legitimate indicator of a growing brand, the “miraculous” energy drink category, and how a surge in new refrigerated brands is altering the distribution landscape.

Trevor Nelson, the co-founder and managing partner of private equity firm Alliance Consumer Growth (ACG) is admittedly gunshy about speaking to the media. It’s not that Nelson isn’t well-spoken; in fact, he’s quite articulate. It’s just that he’s wary of sharing too much information about the strategic insights and analyses that ACG, which was an early investor in cold-pressed juice Suja and Krave, a brand of meat jerky snacks, meticulously prepares and refines before making an investment. Nevertheless, Nelson recently hosted BevNET’s podcast team at ACG’s offices in Manhattan and shared some details about the firm’s approach to evaluating investment opportunities. In particular, Nelson explains why ACG, which closed on a new $210 million fund in February, doesn’t “make bets” when it comes to funding decisions. He also shares his thoughts on which beverage categories are ripe for disruption and the ways in which ACG identifies new and compelling brands.

Darren Rovell, the veteran ESPN sports business reporter, wrote the book on Gatorade -- literally. His 2005 feature First in Thirst: How Gatorade Turned the Science of Sweat Into a Cultural Phenomenon won acclaim among beverage industry observers and became the foundation for Rovell’s expertise in the business of sports drinks. Last week BevNET’s podcast team met with Rovell at his home in New Jersey for a broad discussion on the current state of the sports beverage category, one that offers an insider’s take on the segment’s gatekeepers, from boardrooms to locker rooms. Among topics covered: the value of athlete endorsements, how professional sports teams work with beverage companies to develop specialized nutrition programs, why some of Gatorade’s recent innovation efforts have stumbled and how cold-pressed juice and energy drink brands are finding favor in the sports world. Rovell, who has a massive presence on Twitter (over 1.5 million followers) also opines on what makes for successful social media marketing and offers examples of what what works -- and what doesn’t.

At Natural Products Expo East 2016, BevNET’s podcast team sat down with John Haugen, the vice president and general manager of General Mills’ 301 Inc. incubation unit. In this podcast, Haugen discusses how 301, which operates as a business development and venture capital arm of General Mills, evaluates opportunities for investment in emerging trends and early-stage companies and gives an update on the unit’s partnership with organic bottled soup brand Tio Gazpacho. He also explains why General Mills needs to redefine how it markets functional benefits and how finding “natural ways for food to work harder” is an important consideration in 301’s investment strategy.

Influential blogger and organic food pundit Max Goldberg stopped by the BevNET Podcast home office this week for a discussion of the state of the organic food and beverage industry, the issues concerning the development of new products, and to preview his memoir, Finding Maxwell. Goldberg, a former Wall Street executive, told our team all about his journey from antidepressants to clean-living organic foodie and media figure, with conversational stops along the way on the offerings at Expo East, the difference between Ripple Foods and almond milk, and, most importantly, what he’d do if faced with the choice of eating Arby’s or a bag of organic palm sugar. He’s optimistic about the future of the business, which is good, because he’s deeply involved. Goldberg thinks that product development is still nascent, it should be noted. Goldberg said he’s looking forward to “when you get people who are super talented chefs and get them into the plant-based arena,” adding, “I think we’re really in the early stages here.” Regardless of what stage you think we’re in, make sure to listen to this edition of the BevNET Podcast, and rate it on iTunes.

This week, the podcast team is joined by veteran entrepreneur, investor and advisor Tom First, best known as the co-founder Nantucket Nectars. First is currently an operating partner at private equity firm Castanea Partners where he focuses on opportunities in branded food and beverages. In a broad ranging discussion, First riffs on emerging trends in the beverage business, including why he sees a big future for gut health and protein and also shares his take on beverage companies that are primed to become billion dollar brands.

Natural Products Expo East 2016 opens next week, and this edition of the podcast offers our take on how exhibitors and attendees can make the most of the event.

In this edition of the podcast, we follow up on a recent BevNET Magazine article that examined a growing controversy regarding standards and regulation in the expanding world of probiotic beverages. BevNET Editor-in-Chief Jeff Klineman, who authored the article, joins us for a lively discussion on the topic.

With almond milk leading the charge, the dairy alternative category continue to impress. Recent retail sales data compiled by IRI, a Chicago-based market research firm, showed big gains for refrigerated almond milk in multi-serve format, sales of which were up 6 percent in a year-over-year comparison for the four weeks ending on July 10. The segment is nearing $1 billion in sales, and although Silk and Blue Diamond continue to dominate, Califia Farms once again proved it’s a force to be reckoned with; sales hit $42 million, up approximately 87 percent. Although dwarfed by the almond milk segment, refrigerated coconut milk also saw a leap in sales, up 8.5 percent in the timeframe. Sales of other milk substitutes, including cashew milk, flax milk and others, and collated by IRI as a catchall segment, surged by 77 percent, totalling nearly $93 million. The growth of these nut- and plant-based milks seems to have come at the expense of dairy and soy-based milks, sales of which remain on a downward spiral. So, what’s driving the evolution of the dairy-alternative category and continued growth for almond milk? In what ways are brands attempting to disrupt and innovate with single-serve varieties? And can sales remain on this upward trajectory? We hash it out in this edition of the BevNET Podcast.

The cold brew coffee craze is sweeping through the beverage industry, and it seems like everyone’s trying to get a piece of the action. But we’ve seen this story before: companies flocking to a hot category, and often times ending up with a less-than-successful outcome (see: energy drinks, cold-pressed juice). “It’s just a sign of how this industry works,” BevNET CEO John Craven said in a new podcast. “When people see opportunity, you get the herd moving quickly trying to get their troops on the front line for this -- hopefully -- big surge in cold brew consumption. But right now, there are certainly too many brands relative to the amount of volume out there for cold brew.” Amid a saturated market for RTD cold brew coffee, we decided to take a look at a few beverage categories that we see as ripe for disruptive and timely innovation. Listen to our take, which includes examples of a few companies quietly taking advantage of white space in traditional categories, in the latest edition of the BevNET podcast.

In June PepsiCo announced the return of Crystal Pepsi, a clear and caffeine-free cola that debuted in the early 1990’s. Although it was positioned as a better-for-you soda, the drink lasted about a year on the market before PepsiCo pulled the plug, apparently to the dismay of a loyal contingent of fans. More than 20 years after its demise, some of those fans launched a campaign to resurrect Crystal Pepsi, one that caught the eye of the manufacturer and factored into its limited-edition return to the market. The current iteration of Crystal Pepsi with a few updated graphics, but it’s clear that PepsiCo is aiming for nostalgic appeal. In this podcast, we discuss what, if any, impact retro and throwback products and packaging might have for a brand. We also examine similar attempts of reviving dated imagery and discontinued products by companies seeking a sentimental response.

We’re asked all the time: how can I get news about my brand featured on BevNET? Well, you can start by saying hello :) Certainly, there are time-tested and effective ways of communicating with trade media. Press releases and story pitches are two of the most common tools, but what are key components for each? How do position your news to stand out among dozens of pitches that we receive each week? In this week’s podcast, we discuss best practices for submitting news as a way to build a foundation for effective and consistent dialogue between supplier companies and trade media. The discussion includes details on how we sort incoming news into various “buckets” on BevNET and what makes for a headline story.

In recent months, the cold brew coffee category has been inundated with dozens of new products. While most have been launched by regional-focused startup companies, major players Starbucks and Peet’s recently introduced bottled cold brew lines. Meanwhile, third-wave darling Stumptown has gradually expanded distribution of its RTD offerings, and Califia Farms, Chameleon and High Brew continue to introduce new varieties. As more cold brew products come to market, suppliers are doubling down on efforts to differentiate from the pack and appeal themselves to new consumers. In this edition of the BevNET Podcast, we discuss how brands are innovating in terms of packaging, formulation and flavor variety. We also examine the impact of nitro cold brew products and how they are being marketed and sold.

Yes, BevNET staffers have their individual quirks, mannerisms and styles, but it would be a bit of a stretch to describe the team as a motley crew; we prefer “wild bunch.” And, we get asked all the time: “So, how’d you land at BevNET?” Backgrounds are varied and, in many cases, seem like an unusual fit for a company that reports on the beverage industry. That said, there is a unifying strain to our stories: a passion for working with entrepreneurs. The usual suspects of this podcast -- John Craven, Ray Latif and Jon Landis -- discuss how their paths led to BevNET and discuss parallels in their experiences at an entrepreneurial media company to that of many beverage entrepreneurs.

Ah, to be in the Whole Foods Pentagon City. that’s where super-entrepreneur Seth Goldman — co-founder of Honest Tea and Current Chairman of Beyond Meat — has been trotting out products like Honest Sport and the Beyond Burger for consumers to test out. BevNET’s podcast studio last week became a mini-Pentagon City itself, with Goldman stopping by to let the team taste the new products. Goldman considers the Beyond Burger in particular as a transformational enterprise — the opportunity to create a viable branded plant protein at the meat counter. “It’s a huge opportunity,” says the longtime vegetarian. “The veggie burger is an evolutionary dead end. I’ll never eat a veggie burger again.” It wasn’t just a feast, though. The BevNET Podcast team quizzed Goldman on a number of other topics, including the ongoing battle over GMO labeling and its impact on the organic movement, as well as the long-term future for Honest within the Coke system. Ever the good — and well-informed — sport, Goldman fit right in for an enjoyable and interesting time, which you can hear via the podcast above.

The combined forces of BevNET and Project NOSH descended on the Fancy Food Show in Manhattan a couple of weeks ago, and while the beverage team has already given its take, let’s face it — there’s a heck of a lot more solids on display in the aisle than liquids. And that means this edition of the BevNET Podcast is a perfect chance to throw Project NOSH editor Carol Ortenberg and Marketing Specialist Jacqui Brugliera into the line of microphone fire alongside Jon Landis and Jeff Klineman to discuss the seismic changes overcoming this retail channel, which has so long been the realm of luxury and indulgence. The discussion centers around the way overwhelming consumer trends toward cleaner foods and special diets are washing over the channel, causing even spreads, snacks, and high-end epicurean products to develop varieties that fit paleo, non-GMO, organic, and other shopper requirements. It also looks to the history of the channel, introducing the “Mount Rushmore” of New York specialty foods: Dean & Deluca, Balducci’s, Fairway, and… Stew Leonard’s?

Since its debut in 2010, Spindrift, which markets craft sodas and sparkling water drinks made with fresh fruit juice, has focused messaging on the “real” and “simple” aspects of its ingredients. The brand proposition is rooted in the belief that consumers are increasingly confused about how drinks are formulated, especially when it comes to carbonated beverages, and seeking greater transparency and clarity. This month, Spindrift is planning to introduce a label refresh that company executives believe will articulate that messaging and enable for broader sales and distribution opportunities. In this podcast, recorded at Spindrift headquarters in Waltham, Mass., we sit down with founder and CEO Bill Creelman and CMO Strick Walker to discuss the company’s approach to the updated branding and how it incorporated consumer feedback into the redesign. Creelman and Walker also delve into competitive set for craft soda and sparkling water, Spindrift’s strategy for winning new retailers and consumers, and the brand’s roots and positioning in the food service channel.

Back in the Big Apple for the third time in less than a month, the BevNET team rallied once more, this time to cover the 2016 Summer Fancy Food Show. Amid the vast halls of the Jacob Javits Center, the specialty food convention featured a broad and diverse range of beverage exhibitors at the event, including many based in metro New York. In this podcast, we examine how the Summer Fancy Food Show has evolved to become an important event for beverage brands seeking local and national retail opportunities. We also discuss a thriving scene for Brooklyn-based food and beverage companies as seen at the convention and the ways that some are marketing the borough as part of their brand. Finally, we offer our take on some of our favorite products, some of which are featured in our photo gallery from the show.

After a whirlwind eight days in which BevNET produced three conferences, we’ve taken some much needed time to sit down and reflect. Beginning in Brooklyn, where BevNET sister sites Brewbound and Project NOSH held business conferences focused on the business of craft beer and natural packaged foods, the team traveled uptown to Manhattan for BevNET Live Summer 2016, a three-day event that attracted 500+ beverage industry professionals. In this edition of the podcast, we discuss an overarching theme of health and wellness that linked the three conferences. We also examine the evolution of BevNET Live’s New Beverage Showdown competition and the categories in which entrepreneurs are identifying opportunities for innovative concepts. The discussion leads to one about the market for cold-pressed juice and RTD coffee and ways that some brands are attempting to stand out from the pack.

The following podcast features a captivating discussion with Fred Hart, the creative director at Interact, a Boulder-based branding and design firm. Hart offers his take on cutting edge design trends and spoke about a recent visit to Mexico City where he found inspiration for new methods of design and storytelling. He also shares an engrossing account of Interact’s work and packaging and label refresh for Dogfish Head Brewery.

In Episode 10 of the BevNET Podcast, we sit down with Justin Prochnow, a partner at Greenberg Traurig, to discuss current legal and regulatory issues affecting the beverage industry. We spoke with Prochnow, an expert in legal requirements for labeling, about changes to the Nutrition Facts panel, which were revealed by the U.S. Food and Drug Administration (FDA) in May. Prochnow also discussed the FDA’s guidance on use of “evaporated cane juice” on ingredient labels, the agency’s view of the term being “false or misleading,” and what it means for food and beverage companies that are using the term.

Beverage entrepreneurs hear it all the time: “how is your brand differentiated from what’s currently available on the market?” It’s often distributors, retailers and investors that are asking the question, and most brand owners answer with claims about enhanced flavor, function or health benefits as compared to competing brands. Sometimes, entrepreneurs will say that their brand is “creating a new category” and doesn’t fit into standard beverage segments. But just how effective is that statement? More importantly, is grounded in reality? We examine the approach in this podcast and discuss attempts to position a brand as so novel that it belongs in its own category. We also look at potential challenges and pitfalls that entrepreneurs may encounter along the way.

We're just a few days away from BevNET Live Summer 2016, and with it the eleventh edition of the conference's signature beverage brand competition, the New Beverage Showdown. The competition will feature 15 early-stage entrepreneurs who will take the main stage to present their brands and business plans to a panel of expert judges for a chance at a $10,000 grand prize. In this podcast, we look back at previous editions of the Showdown and identify key attributes of successful presentations and commonalities among winners. We also discuss where some brands stumbled and things to avoid while under the spotlight.

The team had a chance to evaluate some products with beverage industry investor, advisor, board member and raconteur Ken Sadowsky when dropped by the BevNET Podcast studio for an interview recently. Sadowsky has had a front-row view of the growth of groundbreaking brands like Vitaminwater and Vita Coco, joined BevNET’s Jeffrey Klineman and Jon Landis to talk about the strategic moves taken by successful beverage company leaders, some of the reasons that distributors can’t stop listening to Bruce Springsteen, and what it means to be characterized by so many in the industry as “The Beverage Whisperer.”

In this edition of the BevNET Podcast, Chris Furnari, the editor of Brewbound, joins us to discuss his takeaways from the massive, 14,000-attendee Craft Brewers Conference and Brew Expo America, including some of the factors that are enabling massive growth in the craft beer category. We also discuss the increasing amount of merger and acquisition activity in the space, the prospect of 10,000 U.S. craft breweries, and the ongoing "craft vs. crafty" debate that just won’t die.

In this edition of the BevNET Podcast, we discuss the swelling ranks of premium water brands and efforts by marketers to stand out from the pack. We also examine why a growing number of beverage entrepreneurs are bypassing co-packers and opting to build their own production facilities.

In this podcast, BevNET CEO John Craven interviews Doug Evans, the founder and CEO of Juicero, a new high-tech countertop juicing machine. Recorded in Calabasas, Calif., Evans discusses the development of Juicero, its introduction to the market and how it fits into the expanding landscape for cold-pressed juice. He also responds to criticism about the unit’s price tag ($700) and talks about his long-term vision for Juicero.

Every week we receive samples of new drinks sent to us from a wide variety of beverage companies, ranging from Red Bull to upstart cold-pressed juice shops. Most of the products are loaded into a cooler in the front of the office and available to everyone. While some drinks fly off the shelf, others sit around for weeks on end. In this podcast, we discuss why this happens and attempt to delineate the reasons behind consumption decisions in the office.

In this edition of the BevNET podcast, BevNET CEO John Craven sits down with Alex Matthews, the co-founder and CEO of Juice Served Here, a fast-growing cold-pressed juice chain based in Los Angeles. Founded in 2013, Juice Served Here launched 11 new locations in 2015 and plans to add three more this summer. As quickly as the company is expanding, Matthews and Juice Served Here executives recently pulled back on the reins as a way to reflect on operations, staff training and marketing campaigns for current stores. Matthews describes the initiative as “really healthy” and something that enabled for a clearer path forward. Matthews also discusses the thriving market for cold-pressed juice in Southern California -- “there’s probably going to come a moment when there’s a juicery on every street corner here in L.A.,” he says -- and why he believes “staying true to your mission” will be the key factor for success among the growing range of juice companies in the region. Listen to this podcast for the full interview, which includes Matthews’ comments on an increasingly competitive landscape for cold-pressed juice, why coffee and juice go hand-in-hand, and new technology in the category. As always, please send feedback, comments and ideas for future episodes to news@bevnet.com.

Discussing a growing trend in repurposing food waste, the pitfalls of cause-based marketing, a surging nut milk category and sugar as "public enemy number one."